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Recipe: Apple Cottage Cheese Pie
Similar Categories: Apple, Cottage, Cheese, Pie
Pastry For 1-Crust Pie
2 Eggs
1/4 Teaspoon Salt
3 Medium Greening Apples
1/2 Cup Light Cream
3/4 Cup Milk
1 Cup Sugar
1/2 Teaspoon Cinnamon
1 Cup Creamed Cottage Cheese
1 Teaspoon Vanilla Extract
1/4 Teaspoon Nutmeg
Make pastry, your own or a mix, and line 9-inch pie pan. Chill while
you prepare filling.
Start oven at 450f or hot. Pare, core, and slice apples very thin (you
should have 2 cups). Cook apples, 2 tablespoons water, dash of salt in
covered saucepan until tender (use gentle heat). At this point, apples
should be quite dry but still shapely. Remove from heat; stir in 1/2
cup sugar, cinnamon, nutmeg. Set aside.
Beat eggs and salt slightly. Heat cream and milk together until film
shines over surface. Slowly pour into eggs, beating vigorously; add
sieved cottage cheese, remaining sugar, vanilla extract.
Spoon cooked apple slices into unbaked pastry shell; pour
cottage-cheese mixture over top. Bake 15 minutes; then reduce oven
heat to 325f, or slow, and bake 30 minutes longer, or until knife
tested in center comes out dry. Serve at room temperature.
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2 Eggs
1/4 Teaspoon Salt
3 Medium Greening Apples
1/2 Cup Light Cream
3/4 Cup Milk
1 Cup Sugar
1/2 Teaspoon Cinnamon
1 Cup Creamed Cottage Cheese
1 Teaspoon Vanilla Extract
1/4 Teaspoon Nutmeg
Make pastry, your own or a mix, and line 9-inch pie pan. Chill while
you prepare filling.
Start oven at 450f or hot. Pare, core, and slice apples very thin (you
should have 2 cups). Cook apples, 2 tablespoons water, dash of salt in
covered saucepan until tender (use gentle heat). At this point, apples
should be quite dry but still shapely. Remove from heat; stir in 1/2
cup sugar, cinnamon, nutmeg. Set aside.
Beat eggs and salt slightly. Heat cream and milk together until film
shines over surface. Slowly pour into eggs, beating vigorously; add
sieved cottage cheese, remaining sugar, vanilla extract.
Spoon cooked apple slices into unbaked pastry shell; pour
cottage-cheese mixture over top. Bake 15 minutes; then reduce oven
heat to 325f, or slow, and bake 30 minutes longer, or until knife
tested in center comes out dry. Serve at room temperature.
-
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