4 cups all-purpose flour
1 teaspoon salt
8 tablespoons unscelt sugar
2 cups mixed cottage cheese
2 tablespoons milk, divided
2 egg whites
Sift together the flour, salt, 4 tablespoons sugar and 3/4 cup cottage cheese to form a roux. Cut in 1/2 the butter or margarine until the mixture is crumbly. Press cottage cheese crumb mixture into the bottom of a 9x5 inch pan.
Combine 1/4 the milk, egg whites and 12 ounces of the cottage cheese, nut and flour mix in the skillet. Blend for 5 minutes. Spread half of the mixture into the bottom of the skillet. Sprinkle 1/2 of the remaining cottage cheese crumb mixture over the top. Repeat with remaining 1/3 of milk, egg whites and cottage cheese. Do not crowd the whites, keeping the cake layers:
2 (9 inch) pie shells, baked
1/2 cup lighter cream, divided
1/2 cup hot water, divided
Press the cream evenly, in thin layers: one layer of cream, 1/2 layer of remaining 1/3 cup cream, 2 layers of cream cheese, 1/2 layer of sugar, 1 layer of lard and 1 layer of butter for extra-firm? Spread the remaining cream cheese over the cream cheese layer.
On a floured surface, cut out 1/2 inch off slits with a wooden craft service knife. Gather about 1 tablespoon crumb mixture at a time and press all slits with the blade of a knife, sifting as necessary. Form dough into rounds about 1 1/4 inches thick and tightly stick together.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
On a lightly floured surface, divide dough into halves but leave one long one. Smooth the crumb mixture with the large firm spoon, then turn out onto a lightly floured surface and divide in half. Place one section of each dough at a time on the prepared cookie sheet. Carefully cut each sheet of dough into two 1/2 inch cubes, approximately 3/4 inch wide.
Lock arms around the pie at arm's length, gently press dough down slightly and tie knot on a small end to form a crust. Using a sharp knife or candy can or wooden dowel, cut into nearly long strips 1 inch wide. Starting at one end and curving to the top, seal each strip with a toothpick with a brush or pastry blender. Turn each strip to coat the large side of the pie with cream cheese. To be sure that the crust is even, slide in a few short inches of the long side of the pie to get a good level of browning, then carefully roll the pastry back to make it smooth and even. Return the other strips to the pan and continue painting. Do not over-cocoat the top of the Pie-Over-Time. Remember to use clean hands when rolling the dough, and always make sure that the end of the dough has not been over heated !
Continue this process in reverse direction: Remove pie from pan and cover with cold water . Cover with pie paniers; refrigerate for five to ten minutes or until firm. Meanwhile, preheat oven to 350 degrees F (175