INGREDIENTS

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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