Leave it to the Amish to put cottage cheese into a pie! This light, custardy treat is a staple in many Amish kitchens especially during summer.
Try this recipe that comes to us from an Amish woman in Ohio. YUM! This is one of these pies that actually tastes better the next day after sitting overnight in your fridge.
Most Amish cooks, by the way, would make their own homemade cottage cheese for the pie. I'll share a recipe for homemade cottage cheese soon, so stay tuned!
Homemade Cottage Cheese Pie
- 1 (16 ounce) package small curd cottage cheese
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon fresh lemon juice
- 1 pinch salt
- 3 egg yolks
- 3 egg whites
- 1 (12 fluid ounce) can evaporated milk
- 1½ cups milk
- Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
- Preheat oven to 425 degrees F
- In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk.
- Mix well.
- In a separate clean bowl, beat egg whites until firm.
- Fold into batter until smooth.
- Pour into pie crusts.
- Bake for 15 minutes at 425 degrees F, then reduce oven to 350 degrees F and bake for an additional 25 minutes or until knife inserted in center comes out clean.
- Cool on racks, then refrigerate.
I don't understand the purpose of draining the liquid from the cottage cheese only to add both evaported milk and regular milk liquid back into the recipe. Why waste that liquid and add more?
This recipe sounds wonderful. Have you had it. I'm going to make it. Becky
having liked cottage cheese all my life, I missed this recipe before. wonder where I have been ?? will most certainly try it.
do you think the reason for draining the liquid is for portion control for the recipe to succeed as well as what drains away is not as rich ?????????
Brenda, I think that makes sense!
It doesn't make any sense to me because cottage cheese is made from whole milk so the liquids is the left over milk that was used in making the cottage cheese but didn't "curdle". So if you drain it off and then add back a different whole milk, it isn't portion control because you are adding back MORE of the same item, just a different source of the milk from a different container. My reason for the lower rating is throwing away a perfectly good source of the milk and then adding some more of what you threw out, (milk) back again. I've never known Amish to be wasteful as this recipe seems to be. Just looking for a good reason to be wasteful.
I am sure one could use the same drained liquids if they were measured and complied with the measurements in the recipe. ratio might have been a word that would have made you happier than portions. ???????????
This sounds good. I notice it says "pour into pie crusts". Does it make two pies?
Yes, two pies!
You don't actually say how many pies this recipe makes but you do use the terms, "pie crusts" and "Cool on racks". Does this make more than one pie?