English Cheese Pie

READY IN: 1hr 25mins




  • 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.