Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell.
Cover with second pie pastry and flute. Bake in preheated oven for 1 hour.
Decorate the top with candied fruit, and powdered sugar.