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1
To make the dough: place the flour onto a clean work surface or into a large bowl.
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2
Make a well out of the flour.
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3
Crack the egg into the center of the well; add the yolk, butter, sugar, and lemon zest.
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4
Using your fingers or the blades of 2 knives, incorporate the butter and egg mixture into the flour bit by bit.
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5
Be careful to keep the walls of the well intact until they too need to be incorporated into the dough.
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6
Lightly coat your hands with a little extra flour, and bring dough together.
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7
Using the palm of your hand, flatten the dough into a large disk.
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8
Wrap the disk in plastic wrap and let the dough rest in the refrigerator for at least 1 hour and up to 8.
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9
Preheat the oven to 350 degrees F.
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10
In a large mixing bowl, combine the ricotta, eggs, sugar, cinnamon, lemon zest and lemon juice.
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11
Using a wooden spoon, mix until homogenous.
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12
Lightly dust the raisins with the flour, and add to the ricotta mixture with the pine nuts and candied zest.
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13
Stir until well mixed.
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14
Remove the dough from the refrigerator and let come to room temperature.
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15
In the meantime, lightly butter a 9-inch pie pan or round baking dish with 1 1/2-inch sides.
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16
Cut 2/3 of the dough from the disk.
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17
Using a lightly floured rolling pin, roll the dough out to form an 11-inch circle, about 1/8-inch thick.
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18
Gently lay the dough in the bottom of the pie pan, turning up the ends so that the walls of the pan are covered.
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19
A little dough will hang over the top edge all the way around.
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20
Using your thumb and forefinger, crimp this excess dough so that it stands straight above the pie plate walls.
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21
Gently scoop the ricotta filling on top of the bottom crust, filling the pie pan evenly.
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22
Roll the remaining dough into a 9-inch circle about 1/8-inch thick.
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23
This will form your top crust.
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24
Gently lay the top crust over the filling.
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25
Again use your thumb and forefinger to crimp the excess dough from the bottom crust together with the edges of the top crust to seal the pie.
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26
Place in the oven and bake until golden brown, about 1 hour 30 minutes.
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27
Serve hot with a dusting of confectioners' sugar.
