1 container (15 oz.) whole-milk ricotta cheese
1 c. finely crushed bittersweet almond-flavored Italian cookies
1 c. unsifted all-purpose flour
1/2 c. cold butter
4 lg. eggs
1/2 c. golden raisins
3/4 c. sugar
1/2 tsp. grated lemon peel

1. Place ricotta in sieve set over bowl. With back of spoon, press cheese to squeeze out excess liquid. Set aside.

2. In medium bowl, combine cookie crumbs with flour. Add butter; with pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. In custard cup, with fork, beat 1 egg until blended; stir into crumb mixture until mixture forms a ball. Remove 1/2 cup pastry; form into a disk. Reshape remaining pastry into a ball; flatten to a 1/2 inch thick disk. Cover each disk with plastic wrap; refrigerate 30 minutes.

3. Preheat oven to 400 degrees. On lightly floured surface, with lightly floured rolling pin, roll out larger portion of pastry to an 11 inch round. Transfer pastry to 9 inch pie plate; ease pastry to fit around side. Flute edges; freeze 10 minutes.

4. Bake pie shell 10 minutes. Cool slightly. Reduce oven temperature to 375 degrees. On baking sheet, roll out remaining pastry to a 7 inch round. With fluted pastry wheel, cut round into 1 inch wide strips; place baking sheet with strips in refrigerator while preparing filling.

5. Place raisins in small bowl; cover with boiling water. Let stand 5 minutes.

6. Meanwhile, in large bowl of electric mixer, at high speed, beat remaining eggs until thick and lemon-colored. Gradually beat in sugar. At low speed, beat in ricotta and lemon peel. Drain raisins; stir into cheese mixture. Pour filling into prepared crust. Arrange reserved pastry strips in lattice fashion over filling. Bake 30 minutes. Cool completely on wire rack. If desired, garnish with whipped cream and small bittersweet almond flavored Italian cookies. Makes 8 servings.