Italian Easter Ricotta Pie

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 degrees F for 55-60 minutes or until pie tests done.