Ingredients
For pastry crust
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup soft butter
2 tablespoons Brandy
For filling
1 tablespoon flour
1 1/2 pounds ricotta
2 tablespoons almonds, chopped
3 tablespoons pine nuts, chopped
2 tablespoons citron, chopped
4 eggs
1 cup sugar
1/2 teaspoons vanilla
For dusting
Confectioners' sugar
Directions
Mix 2 cups sifted flour, baking powder, and salt.
Work in butter.
Gradually add Brandy, mixing lightly just until dough holds together.
Chill.
Then roll about 2/3 of dough 1/8 inch thick and line 10-inch pie pan.
For filling
Mix 1 tablespoon flour, cheese, nuts and citron.
Beat eggs until light and lemon-colored.
Gradually beat in sugar; add vanilla.
To make pie
Stir into cheese mixture.
Pour into lined pie pan.
Roll remaining pastry to 1/8-inch thickness, cut in strips.
Arrange lattice-fashion on pie.
Bake in 375 degree F oven 40 minutes, or until firm.
Cool.
Sprinkle with confectioners' sugar.
Notes
This recipe was taken from "Simple Italian Cookery" by Edna Beilenson. It was published by Peter Pauper Press in 1959. For the complete copyright-free cook book see www.archive.org.... Photo: Mary Melfi. | 
