English Cheese Pie Recipe

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English Cheese Pie
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Ingredients
16
Count
Nutrition
375
Calories
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Ingredients:

Directions:

  1. CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl.
  2. Add the butter to the flour all at once.
  3. Mix together until well blended.
  4. Then add the shortening and continue to blend by cutting it into the flour mixture.
  5. The mixture will begin to look like crumbs or small pebbles.
  6. It will have the texture of oatmeal.
  7. Sprinkle the water over the dough, distributing it evenly throughout.
  8. The dough will be come sticky and cling together.
  9. Gather it into a ball and wrap it in plastic wrap.
  10. Chill for at least 30 minutes.
  11. Preheat the oven to 450 degrees F.
  12. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch.
  13. The easiest way is to roll the dough between 2 sheets of waxed paper.
  14. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin.
  15. Gently press it into the tin without stretching it.
  16. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors.
  17. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough.
  18. Butter a sheet of aluminum foil and place the foil down into the shell.
  19. Weight it down with weights or beans to keep the crust from lifting up.
  20. Bake the crust for 7 to 10 minutes then remove the weight and the foil.
  21. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned.
  22. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes.
  23. Rerolling will make the pastry tough.
  24. FILLING: Preheat the oven to 350 degrees F.
  25. Press the cottage cheese through a sieve.
  26. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch.
  27. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy - about 5 minutes.
  28. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well.
  29. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended.
  30. Stir in the currants and pour the mixture into the prepared crust.
  31. Bake for about 30 minutes, then allow to cool.
  32. Chill and sprinkle with cinnamon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 374.82 Kcal (1569 kJ)
Calories from fat 184.91 Kcal
% Daily Value*
Total Fat 20.55g 32%
Cholesterol 156.79mg 52%
Sodium 268.41mg 11%
Potassium 144.35mg 3%
Total Carbs 37.89g 13%
Sugars 12.9g 52%
Dietary Fiber 1.32g 5%
Protein 9.93g 20%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 2%
Iron 2.3mg 13%
Calcium 50.6mg 5%
Amount Per 100 g
Calories 273.07 Kcal (1143 kJ)
Calories from fat 134.71 Kcal
% Daily Value*
Total Fat 14.97g 32%
Cholesterol 114.23mg 52%
Sodium 195.55mg 11%
Potassium 105.17mg 3%
Total Carbs 27.6g 13%
Sugars 9.4g 52%
Dietary Fiber 0.96g 5%
Protein 7.24g 20%
Vitamin C 0.3mg 1%
Vitamin A 0.1mg 2%
Iron 1.7mg 13%
Calcium 36.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.9
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

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