Categories: Cheese/eggs, Cakes, Pies, Londontowne 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
      2 c  Unbleached Flour                  1/2 ts Salt 
      2 ts Sugar; Granulated                   4 tb Butter; Chilled, * 
      3 tb Shortening; Chilled                 5 tb Water; Cold 
 
----------------------------------FILLING---------------------------------- 
    1/2 c  Cottage Cheese                      1 c  Heavy Cream 
    1/4 c  Cream Sherry                        3 ea Eggs; Large 
      2 ea Egg Yolks, Large                  1/3 c  Sugar; Granulated 
      2 tb Rosewater                         1/2 ts Nutmeg; Grated 
    1/4 ts 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.