1 2/3 cups plain flour
1/4 teaspoon salt -- or to taste
1/4 cup butter
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup margarine
2 eggs -- lightly beaten
2 cups ricotta cheese,
1 tablespoon plain flour
1/4 teaspoon orange peel -- grated
1/3 cup semisweet chocolate chips
1/8 teaspoon ground cinnamon
1 cup sugar
1/4 teaspoon lemon peel -- grated
1 pinch salt
2 teaspoons vanilla extract
1/3 cup diced candied peel -- (optional)
1 pinch ground nutmeg
CRUST: In a bowl, combine the flour, salt, and baking powder, cut in
butter, and shortening until mixture resembles small crumbs. Add
eggs, stir until moistened and mixture forms a ball. Cover and
refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 10-circle. Place in
a 9" pie plate; flute crust. Refrigerate.
FOR FILLING: Beat the ricotta, sugar and flour in a mixing bowl. Add
peels and salt; beat eggs until thick and lemon-colored, about 5
minutes; slowly fold into ricotta mixture. Gently mix in remaining
ingredients. Pour into the crust.
Bake at 350 F for 55 minutes or until a knife inserted near the
center comes out clean.
Cool: Store in the refrigerator.