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.


  • 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


  • 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.
Course: Dessert



Adapted from a recipe in “Delicious Dairy Dishes” (1937).

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