1 1/2 c. all-purpose flour
1/4 tsp. salt
3/4 c. butter, softened
1 egg yolk
2 to 3 tbsp. cold water
3 1/2 c. ricotta cheese
1/4 c. all-purpose flour
1/2 tsp. salt
1 tbsp. grated lemon peel
1 tbsp. grated orange peel
1 tbsp. vanilla
4 eggs, beaten
1 c. sugar
Ground cinnamon

Mix 1 1/2 cups flour and 1/4 teaspoon salt in medium size bowl. cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and 2 tablespoons of the water. Add more water a few drops at a time if pastry is crumbly. Roll dough on well-floured surface into 13 inch circle. Ease pastry carefully into greased 10 inch pie plate. Fold edge of pastry under and pinch to stand 1/2 inch above pie plate.

Heat oven to 350 degrees. Combine cheese, 1/4 cup flour, 1/2 teaspoon salt, grated lemon and orange peels and vanilla in large bowl. Beat in 4 eggs. Add sugar gradually. Pour filling into pastry-lined pie plate. Bake pie until filling is firm about 1 hour and 20 minutes. Cool on wire rack. Sprinkle ground cinnamon lightly over cheese filling just before serving. Serve warm or cold.