Ricotta Pie

Crust1/2 C. unseasoned breadcrumbs
1/4 C. butter

Filling
1 C. golden raisins
1/2 C. flour
zest of 1 orange
zest of 1 lemon
2 15oz. containers of ricotta cheese or 2 recipes-worth of fresh ricotta cheese
1 C. sugar
1 tsp. salt
1 tsp. vanilla
6 eggs

8-inch* springform pan

Using the butter, grease the inside of the springform pan generously.  Swirl the breadcrumbs around inside to coat.  In a mixing bowl, combine the raisins and flour, then blend in the zests.  Set aside.  In a separate bowl, mix together the ricotta cheese, sugar, salt, and vanilla.  Add in the eggs one at a time.  Fold in the raisin mixture and stir to combine, the pour all into your prepared pan.  Heat the oven to 350F and bake for 60-70 minutes.  (It will not look like it is done.)  Set it out to cool, then slice and serve.
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Grandmom was kind of unclear about the correct size of pan.  She did say that the pie should come about halfway up the sides of the pan when you pour it in.  Otherwise, the pie will be a little tough when it bakes because the filling is too thin in the pan.