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ITALIAN APPLE PIE 
CRUST:

1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. sugar
1 tsp. baking powder
2 tsp. lemon peel, grated
1/2 c. butter
1 egg yolk
2 tbsp. sherry

FILLING:

2 lg. apples, peeled & cored
2 eggs
1/2 c. sugar
2 tbsp. flour
2 tsp. lemon peel
1/2 c. light cream
1 1/4 c. ricotta cheese
1 tbsp. candied orange peel, chopped
1/4 c. seedless raisins
1/4 tsp. salt

In a large bowl combine flour, salt, cinnamon, sugar and baking powder. Add lemon peel. With pastry blender cut in butter until mixture is like a coarse meal. Beat egg yolks with sherry. Add to flour mixture and toss together, making a smooth ball. Pat crust into bottom and sides of an 8" springform pan with a removeable bottom.

For filling, cut apples into wedges and lay them overlapping slightly on the pastry. In a small bowl with mixer at high speed, beat eggs with sugar until thick. At low speed, beat in flour, lemon peel, cream, ricotta, orange peel, raisins and salt. Pour over apples. In a preheated oven, bake at 350 degrees for 1 hour and 15 minutes or until golden. Serve slightly warm or let cool completely on rack. Makes 8 to 9 servings.

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