Ricotta Pie

Pastry:

1 C flour

1/2 C sugar

Pinch salt

1/4 t grated lemon rind

1/2 C butter

1 egg yolk, beaten

Water, as needed

Sift together flour, sugar and salt in a bowl. Add lemon rind. With a pastry blender, work butter into flour until it resembles coarse crumbs. Blend in egg and add water by droplets until pastry can be worked into a ball. Cover with plastic wrap and refrigerate 1 hour. Roll out pastry and fit into 9" pan. Flute edges.

Filling:

1 lb. ricotta cheese

1 C sugar

1 egg

1/2 t grated lemon rind

2 egg yolks

2 T golden raisins

2 T pine nuts

Diced orange and citron peel (optional)

Confectioners sugar

Beat ricotta cheese with half of the sugar and the whole egg until smooth. Add lemon rind. Add remaining sugar and egg yolks, beating until well blended. Add the raisins and nuts and candied fruits. Pour into prepared pie shell and bake at 350 degrees in preheated oven for approx. 30 min. If pie is browning too quickly, cover lightly with aluminum foil. Serve cold dusted with confectioners sugar. (Serves 8)

Meringue

8 T sugar

1 T corn starch

1/2 C water

3 egg whites

1/8 t salt

1 t vanilla

Combine 2 T sugar with corn starch in small sauce pan. Add water. Cook over medium heat, stirring constantly until mixture is thick and clear. Beat egg whites with salt and vanilla until soft mounds form. Add 6 T sugar gradually, beating well after each addition. Add hot mixture and continue beating until meringue starts stiff peaks. Spoon over filling and bake at 350 degrees for 12-15 minutes until golden brown.