Cottage Cheese Pie

Name: Cottage Cheese Pie
Yield: Makes one 23 cm pie, about 8 servings
Cuisine: French
Ingredients: 100 g caster sugar; 2 tablespoons unbleached plain flour; ¼ teaspoon ground cinnamon, plus more for sprinkling; Large Pinch of freshly grated nutmeg; One 23 cm pie crust made from Sweet Pastry Dough; One 23 cm pie crust made from Sweet Pastry Dough; 225 g full-fat, small curd cottage cheese, drained in a fine sieve for 2-3 hours; 225 g full-fat, small curd cottage cheese, drained in a fine sieve for 2-3 hours; 120 ml single cream; Large Pinch of fine sea salt; 2 teaspoons finely grated lemon zest; 3 medium eggs; 120 ml whole milk

Preparation info

Makes one 23 cm pie, about
8
servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

A Pennsylvania Dutch standard, this cheese pie was popular because cottage cheese was easily made in farm kitchens and always available as an ingredient. Some more recent versions of this pie filling dress it up by adding cream cheese, but this one is a little more lean and uses a combination of milk and cream for slight added richness.

Ingredients

One 23 cm pie crust made from Sweet Pastry Dough
225 g full-fat

Europe
Americas
Netherlands
France
United States
Mediterranean
Pie
Pennsylvania
Vegetarian

Method

Set a rack at the lowest level in the oven and preheat to 180°C/gas mark 4.
Pulse the cottage cheese in a food processor to make it smoother. Set aside.
Combine the sugar, flour, spices and salt in a medium bowl and whisk them together.