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Easter Pie

1 2/3 cups flour
2 Tbsp sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten

1 carton (15 ounces) ricotta cheese
1 cup sugar
1 Tbsp flour
1/4 tsp grated lemon peel
1/4 tsp orange peel
dash salt
4 eggs
2 tsp vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 tsp cinnamon
dash nutmeg

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
chill for one hour. On a lightly floured surface; roll out dough
to a 10 inch circle. Place in a 9 inch pie pan and flute edges.
Refrigerate. For filling; beat the ricotta, sugar, and flour in a
mixing 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 55-60 minutes or until pie
tests done.


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