Lunch: Easter Pie Recipe

Ingredients

1-2/3 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter
1/4 cup shortening
2 eggs, lightly beaten

Instructions

In a bowl, combine the flour, sugar, 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 a 10-in. circle. Place in a 9-in. pie plate; flute crust. Refrigerate.
For filling, beat the ricotta, sugar and flour in a bowl. Add peels and salt; beat until smooth. In another bowl, 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 ° for 55 minutes or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

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