FILLING - for 2 (10 inch) pies:

1 (3 lb.) container Ricotta
7 eggs
2 2/3 c. sugar
2 whiskey shot glasses of anisette liquor

CRUST - for 1 (10 inch) pie:

2 c. flour
1 tsp. baking powder
1 tbsp. sugar
2 tbsp. Crisco
1 egg
Pinch of salt

You will need as much cold water needed to make dough soft enough to roll out easily. Roll out dough for crust. Save any leftover dough to make beehive strips for top of pie.

Fill with 1/2 of the filling ingredients. Put strips on top of pie and pinch the sides. Bake in 350 degree oven for approximately 1 hour or until pie is browned and firm and toothpick comes out clean. Chill.