FILLING:

5 lbs. ricotta cheese
6 eggs
1 sm. jar maraschino cherries
1 orange rind grated
4 c. sugar
1 lg. Hershey bar
2 1/2 oz. Anisette liqueur
1/2 oz. rum or brandy
3 tsp. vanilla
1 1/2 tsp. cinnamon

Drain ricotta well. Put through a ricer if possible; mix well with all other ingredients.

PIE CRUST:

4 c. flour
2 eggs
1/2 c. sugar
1 stick butter
1 c. milk
1 pinch salt

Cream butter and sugar well. Add eggs, and milk; add flour gradually. Make a hard ball (firm like pasta dough). Roll thin.

Lay in Pyrex pie plate (grease pie plate). Do not flute pie crust edges. Cut lattice strips for top crust, lay over top and brush with 1 beaten egg yolk and a little sugar. Bake at 350 degrees for 1 hour. Makes 3 pies.