3 c. ricotta cheese (1 1/2 lbs.)
1/3 c. sugar
4 eggs, separated
1/2 tsp. almond extract
1/4 c. chopped candied fruit
Confectioners' sugar

PIE PASTRY:

2 c. sifted flour
2/3 c. butter, softened
1/2 tsp. salt
Ice water

You can also use premade pastry for the bottom crust and then make half the pastry recipe for the lattice strips on top.

To make pastry, work the butter and salt into the flour with a pastry cutter or your fingers until the flour forms pea-sized lumps. Add ice water a tablespoon at a time until dough is pliable but not sticky. Shape into a ball and refrigerate for at least 2 hours.

Divide into 2 parts to roll. Roll one part out on a lightly floured board with a floured rolling pin. Roll into a circular piece 1/8 inch thick. Roll out remaining dough and cut it into 1/2-inch strips for a lattice top.

Preheat oven to 375 degrees. Line a deep 9-inch pie pan with the circular piece of dough. Force the ricotta through a fine sieve to remove the water. (The cheese can also be strained in cheesecloth overnight.) Beat the egg yolks, sugar and almond extract until well blended. Mix the yolks into the ricotta, add the candied fruit and blend well.

Beat the egg whites until stiff but not dry. Mix them into the ricotta and fold together well. Pour this filling into the prepared pie dish. Criss-cross pastry strips on top of the pie to make a lattice crust. Pinch the rim to flute it.

Bake in a preheated oven at 375 degrees for 45 minutes or until set. Turn off the oven, open the door and let the pie cool in the oven.

When cool, dust with confectioners' sugar. Cut into wedges to serve.