Put the flour, sugar, baking powder and salt into the work bowl of a food processor fitted with the metal blade; pulse a few times just to mix the ingredients.

Add the butter and pulse 15 to 20 times or until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so.

Remove the dough from the processor and knead it, folding it over on itself, until it is smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside until needed. Dough can be wrapped and refrigerated for up to 3 days.

Scoop the ricotta into a medium bowl and stir until smooth with a rubber spatula. Add the rest of the filling ingredients, one at a time, stirring until each addition is incorporated and the mixture is well blended.

Position a rack in the lower third of the oven and preheat the oven to 350?F. Butter a 9” glass pie plate. If using a metal pie plate, increase the oven temp to 375?F.

Divide the dough into two pieces, one twice as large as the other. Working with the large piece, knead t into a disk and roll it out on a lightly floured work surface into a 12-inch circle.

Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plates. Use the dull side of a knife to trim the excess dough even with the rim.

Scrape the filling into the pie shell and smooth the top.

Knead and shape the remaining piece of dough into a block and roll it into a 9” square. Using a pizza or pastry cutter or a thin, sharp knife, cut the dough into 12 even strips. To form the lattice top, lay 6 of the strips across the pie at 1 ¼” intervals, then crisscross the strips, placing the remaining strips diagonally across the first. Trim the ends of the strips even with the edge of the pan and pinch to seal. Brush with a beaten egg slightly thinned with water (you won't use all of the egg wash.)

Bake for 35 to 40 minutes, or until the crust is golden and the filling is firm and slightly puffed. Transfer the pie to a rack and cool completely before serving.