*  Exported from  MasterCook  *
 
                             ENGLISH CHEESE PIE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cheese                           Desserts
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CRUST-----
    2       c            Unbleached Flour
      1/2   t            Salt
    2       t            Sugar -- Granulated
    4       T            Butter -- Chilled, *
    3       T            Shortening -- Chilled
    5       T            Water -- Cold
                         -----FILLING-----
      1/2   c            Cottage Cheese
    1       c            Heavy Cream
      1/4   c            Cream Sherry
    3                    Eggs -- Large
    2                    Egg Yolks, Large
      1/3   c            Sugar -- Granulated
    2       T            Rosewater
      1/2   t            Nutmeg -- Grated
      1/4   t            Cinnamon -- Ground
      1/4   c            Currants -- Dried
 
   *     DO NOT use margarine in this recipe.
   ~------------------------------------------------------
   ~----------------- 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 degrees 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 degrees 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.
  
 
 
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