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    Home » Everything Amish » Plain Culture

    Traditional Amish Cottage Cheese Pie

    Published: Oct 15, 2014 · Updated: Nov 18, 2014 by Kevin Williams | Leave a Comment

    This is a neat, easy pie recipe common among Amish cooks.  It's sort of a light, custardy pie.  Many Amish cooks would make their own homemade cottage cheese, but you can use store-bought.  Thhtis pie also features a bit of a hint of lemon too, which adds to the light, fluffy taste.  Even if you are not a huge cottage cheese fan (I'm not), you'll still like this pie!

    Traditional Amish Cottage Cheese Pie
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    Serves: 2 pies
    Ingredients
    • 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
    • 2 (9 inch) pie shells
    Instructions
    1. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
    2. Preheat oven to 425 degrees F (220 degrees C).
    3. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk.
    4. Mix well.
    5. In a separate clean bowl, beat egg whites until firm.
    6. Fold into batter until smooth. Pour into pie crusts.
    7. Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
    8. Cool on racks, then refrigerate.
    9. Flavor improves if served a day after baking.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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