2 large eggs
1 sheet refrigerated pie pastry
1 teaspoon ground cinnamon, divided
1-3/4 cups ricotta cheese
4 ounces cream cheese, softened
1/2 teaspoon salt
Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk;
On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon.
In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry.
Roll out remaining pastry to fit top of pie. Place over filling.
Bake at 350° for 45-50 .
