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Here is how to make the cottage pie
I can’t say cottage cheese pie is my favorite. This humble pie is unusual but still tasty. The directions a little vague. If you give it a try, I’d love to hear your thoughts and suggestions…
Prepare a homemade pie crust or use a packaged crust. Place the crust into a pie pan and crimp the edge.
Dissolve cornstarch in cream. Drain the cheese and rub it through a sieve, twice. Add butter.
Separate eggs. Beat yolks until light. Add sugar and beat until thoroughly blended. Add cheese, cream, lemon juice, rind, and cinnamon.
Beat egg whites until stiff.
Fold the egg whites into the mixture, reserving just a little of the whites to spread on the crust before filling.
Brush the pastry in the pie plate with reserved egg white. Pour the cheese mixture into the pie crust.
Bake the pie in a moderate oven (350 degrees F.) 25 to 35 minutes.
Cottage Cheese Pie
- 2 1/2 tsp. cornstarch
- 1/2 cup cream
- 1/2 pound cottage cheese
- 1 Tablespoon melted butter
- 2 eggs
- 2/3 cup sugar
- 2 tsp. lemon juice
- grated rind of 1/4 lemon
- 1/4 tsp cinnamon
- plain pie pastry (9-inch)
- powdered sugar
I attempted to drain and rub the cottage cheese through a sieve but since the small curd cottage cheese wasn’t very wet there was little to drain. Rubbing it through a sieve was not working and I wasn’t concerned that there would be small chunks of cheese in the finished pie.
Knowing I needed my stand mixer to beat the egg whites, I began by whisking the eggs and then sugar in a bowl, but ended up transferring to my stand mixer. When the cheese mixture was mixed, I transferred it to another bowl so I could beat the eggs in the mixer bowl.
I did not grease the pie dish before adding the pastry.
I loved that the suggested servings for this 9-inch pie is four 😉
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