Title: English cheese pie
 Categories: Cheese, Cheesecakes, Desserts, Pies
      Yield: 8 servings
 
MMMMM---------------------------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

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Cottage Cheese
      1 c  Heavy Cream
    1/4 c  Cream Sherry
      3 ea Eggs; Large
      2 ea 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.