2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 c. butter
1 egg
2/3 c. milk
1 tsp. vanilla

Combine flour, sugar, baking powder and salt. Cut in shortening and add egg that has been mixed with milk and vanilla. Blend, add more flour if necessary. Chill 1/2 hour and roll out 2 crusts to fit 8 inch pie plates.

FILLING:

2 lb. Ricotta cheese
1 c. sugar
6 egg yolks
1/2 c. milk
2 tsp. vanilla
3 tbsp. drained crushed pineapple
1 tsp. cream of tartar
1/2 tsp. salt
6 egg whites
Nutmeg

Mix Ricotta, sugar, egg yolks, milk and vanilla until smooth. Add crushed pineapple. Beat egg whites until foamy and add cream of tartar, beating until they form moist glossy peaks.

Fold into cheese mixture and pour into pie shell. Sprinkle sparingly with nutmeg. Bake 15 minutes at 400 degrees and 20 minutes at 300 degrees or until tester comes out clean from center. Makes 2 (8 inch) pies.