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
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 saucepan 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 the sauce 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 the remaining sugar and cinnamon. Arrange evenly in the 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.
Suggestions for Preparing Cottage Cheese Apple Pie
+ Tart apple varieties like Granny Smith work well in this recipe.
+ If you are using low-fat cottage cheese or milk or if you are using non-dairy substitutes, adding a tablespoon of fat like butter or coconut oil is going to be helpful for a creamy texture. Add to the saucepan in Step 2 of the recipe.
Source
Adapted from a recipe in “Delicious Dairy Dishes” (1937).
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