To make the pie crust:
Into a bowl, sift
the flour, sugar, baking powder, and salt. Add the shortening and blend
until the mixture resembles coarse crumbs. In a bowl, whisk
together the egg and 2 tablespoons of the ice water. Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough. Chill the dough
, wrapped in plastic, until firm.
On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan
. Crimp the edge, prick the bottom, and chill while making the filling.
Preheat the oven to 350 degrees F.
In a large bowl with an electric mixer
, beat the ricotta with the sugar until smooth. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and cinnamon
. Stir in the candied fruit and chocolate chips
. Pour the filling into the pie shell.
Bake the pie for 45 minutes, or until just set. Let cool and chill.