Recipe: Ricotta Pie without Rice!

Nan,
I remember I had another one without the rice:
Hope it works for you.
Crust
2 1/2 cups flour
2/3 cup unsalted butter
2/3 cup sugar
3 egg yolks

Filling
2/3 lb fresh ricotta
2/3 cup sugar
Grated zest of half an orange
2 yolks
1/2 pound finely mined candied peel (orange, lemon,
or melon)
1/2 tsp vanilla extract

Mix the flour and sugar and cream the butter. Combine
the ingredients of the dough, using a pastry cutter
and working the dough as little as possible with
your hands. Form it into a ball and let it sit in
a cool place for an hour.

In the meantime, put the ricotta through a strainer,
combine it with the sugar, and beat the mixture with
a fork until it is smooth and creamy. Lightly beat
the yolks and work them into the mixture a bit at
a time and finally stir in the minced candied fruit.

Divide the dough in two unequal pieces. Use the larger
one to line a buttered 8-inch pie pan. Fill the pie
with the filling, cover it with the second piece of
crust, tamping down around the edges, and bake at 350
for about an hour. Let it cool, remove it from the pan
and dust it with powdered sugar.

Let me know if this one sounds right.