1 recipe pastry dough
1 lb. Italian Ricotta cheese
3 eggs, beaten
1/4 c. sugar
1/2 c. chopped pistachio nuts
1/4 tsp. salt
1 tbsp. citron
1 tbsp. chopped candied orange peel

Line an 8" pie plate with 1/2 the pastry. Combine remaining ingredients and mix well. Pour into pastry shell. Roll out remaining dough and cut in strips. Arrange in lattice fashion on top of filling. Bake in moderately hot oven, 375 degrees, for 20 to 30 minutes or until browned. Serve warm or cold.