Traditional Amish Cottage Cheese Pie

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

 

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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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