Surprise yourself and your guests with a Cottage Cheese Apple Pie! This 1930s pie recipe combines the classic apple pie and custard – with cottage cheese. It is sure to inspire conversation or just let them guess what that secret ingredient is.
The custard-like topping had a je ne sais quoi dairy note thanks to the cottage cheese, but all feedback was unanimously positive for the mystery pie.
Cottage Cheese Apple Pie - 1937
Traditional apple pie meets 1930's superfood cottage cheese in this delectable custard pie that is sure to inspire conversation.
Ingredients
- 2 Eggs
- 1 cup Sugar
- ½ cup Cream
- ¾ cup Milk
- 1 tsp Vanilla
- 1 cup Cottage Cheese
- 3 Apples (cored, peeled, and thinly sliced)
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- 1 Pie Crust
Instructions
- Preheat oven 425° F. Line a pie dish with pie crust and set aside.
- In a small sauce pan whisk together 1/2 cup sugar, cream, and milk. Heat over medium heat, stirring frequently until scaling (tiny bubbles forming along sides). Remove from heat immediately. Do not allow to boil or scorch.
- In a small mixing bowl, whisk eggs just until combined. Add a small amount of the hot cream mixture and whisk to temper the eggs.
- Pour egg mixture into pan whisking constantly. Whisk in vanilla, salt, and cottage cheese.
- Toss apple slices in remaining sugar and cinnamon. Arrange evenly in pie crust.
- Bake in preheated oven for 15 minutes. Remove carefully and reduce oven to 325° F.
- Pour custard mixture over apples and return pie to oven. Bake 40 minutes or until custard is set and browning.
- This pie can be served hot or chilled.
SOURCE
Adapted from a recipe in “Delicious Dairy Dishes” (1937).
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