Recipe#6353
Title: ENGLISH CHEESE PIE
SOAR
ENGLISH CHEESE PIE
-----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.