Crust:
1/2 c. margarine or butter
1/4 c. sugar
2 eggs
1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
salt
Filling:
2lb ricotta cheese
8 eggs
1/2 cup sugar
1 tsp. vanilla
Make the crust: In large bowl beat butter til soft, add
sugar and beat, add eggs and vanilla and mix
well. Sift flour, baking powder and salt.
Gradually add to butter mixture at low speed.
Divide into thirds. On floured wax paper, roll
out 1/3 into an 11″ circle. Invert into cake pan,
peel off paper and press pastry into bottom,
up sides and over the edge. Repeat with other
pan. Take other third, roll out cut into strips.
Put strips and 2 pans in refrigerator to chill.
Make the filling: Beat eggs; add sugar, ricotta, and vanilla. Beat until smooth.
Pour into unbaked pie crust.
Place strips on top of pie in lattice pattern
Bake 375 degrees for ~50-60 minutes until tester comes out dry.
