Ricotta Cheese Cake

Servings: 6-8

Ingredients
1 recipe pie pastry
3 cups ricotta cheese (1-1/2 lbs.)
1/3 cup sugar
4 eggs, separated
1/2 tsp. almond extract
1/4 cup chopped, candied fruit
confectioner's sugar

Steps
Preheat oven to 375° F.

Line a deep, 9-inch pie pan with half of the recipe of rolled pie pastry. Roll out the remaining dough and cut it into 1/2-inch strips for a lattice top.

Force the ricotta through a fine sieve. Beat the egg yolks, add the sugar and the almond extract, and beat until well blended.

Mix the egg yolks into the ricotta, add the candied fruit, and blend well. Beat the egg whites until stiff but not dry, and mix them into the ricotta. Fold together well.

Pour this filling into the prepared pie shell. Crisscross pastry strips on top of the pie to make a lattice crust. Pinch the rim to flute it.

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

Dust with confectioner's sugar when cool. Cut into wedges to serve.