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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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I prefer this Amish pie with a graham cracker crust, but my family always used the pastry crust. Since this recipe makes 2 pies, try one of each. Ricotta cheese may be substituted for the cottage cheese. Ingredients:
16 ounces cottage cheese |
1 cup sugar |
3 tablespoons all-purpose flour |
1 teaspoon fresh lemon juice |
1 dash salt |
3 eggs, separated |
1 (12 ounce) can evaporated milk |
1 1/2 cups milk |
2 unbaked 9-inch pie shells (pastry or graham cracker) |
Directions:
1. Preheat oven to 425º F.
2. Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
3. Combine all ingredients except egg whites; mix well.
4. Beat egg whites until firm.
5. Fold into batter until smooth.
6. Pour into pie crusts.
7. Bake for 15 minutes then reduce oven to 350º and bake for an additional 25 minutes or until knife inserted in center comes out clean.
8. Cool on racks.
9. Refrigerate.
10. Flavor improves if served a day after baking.
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