---------- Recipe via Meal-Master (tm) v8.04
       Title: English CHEESE Pie
  Categories: Cheesecakes
       Yield: 8 servings
       2 c  Flour
       2 ts Sugar
       3 tb Shortening, Chilled
     1/2 ts Salt
       4 tb Butter, Chilled,
            Not margarine
       5 tb Cold water
     1/2 c  Cottage Cheese
     1/4 c  Cream Sherry
       2 lg Egg Yolks
       2 tb Rosewater
     1/4 ts Cinnamon
       1 c  Heavy Cream
       3 lg Eggs
     1/3 c  Sugar
     1/2 ts Nutmeg, Grated
     1/4 c  Currants, Dried
   CRUST: Sift together the flour, salt and sugar into a medium-sized mixing
   bowl. Add the butter to the flour all at once. Mix together until well
   blended. Then add the shortening and continue to blend by cutting it into
   the flour mixture. The mixture will begin to look like crumbs or small
   pebbles. It will have the texture of oatmeal. Sprinkle the water over the
   dough, distributing it evenly throughout. The dough will be come sticky and
   cling together. Gather it into a ball and wrap it in plastic wrap. Chill
   for at least 30 minutes. Preheat the oven to 450'F. When the pastry has
   chilled, roll it out on a pastry board to a thickness of 1/8-inch. The
   easiest way is to roll the dough between 2 sheets of waxed paper. Roll the
   dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently
   press it into the tin without stretching it. Use the excess pastry to make
   flutes or cut away the excess with a sharp knife or scissors. Prick the
   bottom of the pastry shell thoroughly to prevent trapped air from bubbling
   the dough. Butter a sheet of aluminum foil and place the foil down into the
   shell. Weight it down with weights or beans to keep the crust from lifting
   up. Bake the crust for 7 to 10 minutes then remove the weight and the foil.
   Return the crust to the oven and continue baking for another 8 to 10
   minutes or until the crust is lightly browned. If you have difficulty
   rolling out the dough, do not reroll it; just patch the tears or holes.
   Rerolling will make the pastry tough. FILLING: Preheat the oven to 350'F.
   Press the cottage cheese through a sieve. In a small saucepan, gently heat
   the cream and the sherry until steamy, do not allow it to scorch. In a
   mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the
   spices until frothy, about 5 minutes. In a large mixing bowl, beat the
   cottage cheese until it is smooth then add the egg mixture and blend well.
   Add the hot cream and sherry slowly to the cheese mixture and beat until
   well blended. Stir in the currants and pour the mixture into the prepared
   crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle
   with cinnamon.