ITALIAN CHEESE PIE

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  • 15 OZ. Ricotta cheese – beat with mixer until creamy

  • ¾ cup sugar

  • 3 eggs

  • 1 ½ tsp. flour

  • 1 tsp. vanilla

  • ½ tsp. grated lemon peel

Mix all of the above with mixer for filling

 Crust:

  • 1 ½ cup flour

  • 1 ¼ tsp. baking powder

  • ½ tsp salt

  • Sift and set aside.

  • 3 T. butter

  • ¼ c. sugar

  • 1 egg

  • ½ tsp. vanilla

  • ½ tsp. orange peel

  • 1 T. orange juice

Cream butter and sugar.  Add egg and remaining ingredients.  Add flour mixture in halves. Turn onto board and knead well.  Let rest.
Preheat oven to 350 degrees. Fit ½ of the dough in
a pie shell and brush with egg white.
Add custard.  Roll remaining dough to 1/8 inch thickness and cut in 10 strips, each ½ inch wide.  Criss cross 5 across and 5 at 90 degrees.  Brush with egg yolk and 1 T. water.  Place foil 2 inches wide around edge of crust to prevent over browning.
Bake 50 minutes.  Cool and refrigerate 8 hours or overnight.