Cheese Pie {crostata Di Ricotta}

Ingredients

some slack in the center
250 gr unsifted all-purpose flour
170 gr lard
8 egg yolks
150 gr sugar
45 ml dry marsala wine
2 gr lemon peel
2 gr sal
600 gr ricotta cheese
8 gr flour
4 gr vanilla extrac
2 gr orange
10 gr raisins
1 candied citron
16 gr slivered blanched almonds
1 egg mixed with
16 ml water
1/4 dough
11 across
9 by
5 1/2 spring-form
12 lonwith a pastry wheel
12 wide
400 gr sugar
8 gr flour
6 gr salt
1/4 ho urs

Instructions

Remove the pie from the oven and slide off the outside the outside rim of the pan.Cool the pie on a wire rack,leaving the bottom disc in place.If you would prefer to remove the disc before serving the pie,wait until the pie is cool,loosen the bottom crust with a wide metal spatula, and carefully slide the pie off the disc onto a round serving plate. Fresh fruits like white grapes,served with crostata di ricotta,make a tangy, sweet contrast to the richness of the pie. Crostata di ricotta is one of the oldest Roman dishes. From the files of Al Rice, North Pole Alaska. Feb 1994 ----