Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.04

  2. Title: English CHEESE Pie

  3. Categories: Cheesecakes

  4. Yield: 8 servings

  5. CRUST:

  6. 2 c Flour

  7. 2 ts Sugar

  8. 3 tb Shortening, Chilled

  9. 1/2 ts Salt

  10. 4 tb Butter, Chilled,

  11. Not margarine

  12. 5 tb Cold water

  13. FILLING:

  14. 1/2 c Cottage Cheese

  15. 1/4 c Cream Sherry

  16. 2 lg Egg Yolks

  17. 2 tb Rosewater

  18. 1/4 ts Cinnamon

  19. 1 c Heavy Cream

  20. 3 lg Eggs

  21. 1/3 c Sugar

  22. 1/2 ts Nutmeg, Grated

  23. 1/4 c Currants, Dried

  24. CRUST: Sift together the flour, salt and sugar into a medium-sized mixing

  25. bowl. Add the butter to the flour all at once. Mix together until well

  26. 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

  27. pebbles. It will have the texture of oatmeal. Sprinkle the water over the

  28. 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

  29. 30 minutes. Preheat the oven to

  30. 450'F. When the pastry has

  31. chilled, roll it out on a pastry board to a thickness of 1/8-inch. The

  32. easiest way is to roll the dough between 2 sheets of waxed paper. Roll the

  33. dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently

  34. press it into the tin without stretching it. Use the excess pastry to make

  35. flutes or cut away the excess with a sharp knife or scissors. Prick the

  36. bottom of the pastry shell thoroughly to prevent trapped air from bubbling

  37. the dough. Butter a sheet of aluminum foil and place the foil down into the

  38. shell. Weight it down with weights or beans to keep the crust from lifting

  39. 7 to 10 minutes then remove the weight and the foil.

  40. 8 to

  41. minutes or until the crust is lightly browned. If you have difficulty

  42. rolling out the dough, do not reroll it; just patch the tears or holes.

  43. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350'F.

  44. Press the cottage cheese through a sieve. In a small saucepan, gently heat

  45. the cream and the sherry until steamy, do not allow it to scorch. In a

  46. mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the

  47. spices until frothy, about 5 minutes. In a large mixing bowl, beat the

  48. cottage cheese until it is smooth then add the egg mixture and blend well.

  49. Add the hot cream and sherry slowly to the cheese mixture and beat until

  50. well blended. Stir in the currants and pour the mixture into the prepared

  51. crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle

  52. with cinnamon. --


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