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

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. 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. Add eggs, sugar, flour, and almond extract. Beat until combined.

Preheat oven to 350 degrees. Divide pastry in half. On moistened surface, roll half between two sheets of waxed paper to an 11 inch circle. Remove to paper. Fit pastry into a 9 inch pie plate. Trim to edge of plate. Brush bottom with egg white. Roll remaining pastry to 1/8 inch thickness. With pastry cutter, cut into ten strips, 1/2 inches wide.

Turn filling into lined pie plate. Place five pastry strips across filling. Pressing firmly to edge of pie plate. Place remaining strips across first ones to make lattice. Reroll trimmings between waxed paper, cut into 1/2 inch wide strips. Place around edge of pie, with fork, press firmly to pie plate.

With fork, 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 over browning. Bake about 50 minutes or until top is golden brown and filling is set. Cool on wire rack. Then refrigerate until well chilled. 8 hours or overnight. Makes 8 servings.