1 1/2 c. unsifted all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
3 tbsp. butter, softened
1/4 c. sugar
1 egg
1/2 tsp. vanilla extract
1/2 tsp. grated orange peel
1 tbsp. orange juice

FILLING:

1 container (15 oz.) Ricotta cheese
3/4 c. sugar
3 eggs
1 1/2 tsp. flour
1 tsp. almond extract
2 tbsp. finely chopped citron (optional)
1 egg, separated

1. Make Crust: Sift flour with baking powder and salt in medium bowl, with electric mixer, beat butter with sugar and 1 egg until light and fluffy. Beat in vanilla, orange peel and orange juice. Add half of flour mixture; with wooden spoon, beat until well blended.

2. Add remaining flour mixture, mixing with hands until dough leaves side of bowl and holds together. Turn out onto board; knead several times, to blend. Set aside, covered. Make Filling: In medium bowl with portable mixer, beat Ricotta cheese until creamy.

3. Add sugar, eggs, flour, almond extract and citron; beat until combined. Preheat oven to 350 degrees. Divide pastry in half. On moistened surface, roll half between 2 sheets of waxed paper to an 11 inch circle. Remove top paper. Fit pastry into a 9 inch pie plate.

4. Trim to edge of plate. Brush bottom with egg white. Roll remaining pastry to 1/4 inch thickness. With pastry cutter, cut into 10 strips. Turn filling into lined pie plate. Place 5 pastry strips across filling, pressing firmly to edge of pie plate.

5. Place remaining strips across first ones, to make lattice. Reroll trimming between waxed paper, cut into 1/2 inch wide strips. Place around edge of pie, with fork. Press firmly to pie plate. Beat egg yolk with 1 tablespoon water; brush over crust. Place a strip of foil, about 2 inches wide, around edge of crust to prevent overbrowning. Bake about 50 minutes. Cool on wire rack. Refrigerate until well chilled. 8 hours.