Cheese Pie
A light but substantial pie that makes a delightful lunch or dinner. This recipe was handed down by the late Sukie Pitch. of Winnipeg, always an excellent cook. Trade up the side dishes - one time savoury with vegetables and rice or grain, another time with a fruit salad and a chilled white wine. Adjust the amount of sugar and lemon juice to suit your own tastes, too. Didn't finish it all? Cut it in slices and freeze them separately for those times when you need a quick meal. Summer or winter, cheese pie is always enjoyable.
Note: This recipe requires a 10 inch (25.4 cm) pie plate. The contents will spill over a smaller size pie plate.
More cottage cheese-based recipes: Cheese Knishes, Cheese Blintzes, or try Tourtes de Blettes.
Serves 4-6
Time: 90 minutes
Preheat oven to 350 degrees
Ingredients for Pie Crust
1/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
Salt
Method
Blend the butter and the sugar together. Add the egg and mix. Combine the flour, baking powder and salt and blend in with the other ingredients.
Grease a 10 inch (25.4 cm.) pie plate lightly. Press the dough into the pie plate, pressing gently with your fingers until the entire plate is covered. Set aside.
Ingredients for Filling
12 ounces (350 grams) dry cottage cheese or ricotta cheese
8 ounces (250 grams) cream cheese, softened
3 egg yolks
1 tablespoon flour
1 teaspoon lemon zest
squeeze of lemon juice to taste
3 egg whites, beaten stiff
1/4 cup sugar (or less)
Method
Using a food processor or hand mixer, blend the dry cottage cheese and cream cheese. Add in the egg yolks, flour, lemon peel and the squeeze of lemon (to taste). Mix well.
In a separate bowl, beat the egg whites until stiff. Add the sugar and beat again.
Combine the beaten egg whites into the cream cheese mixture and blend together well.
Pour the mixture into the pie crust. Bake at 350 degrees for 50-60 minutes, until a knife inserted in the centre comes out clean, If the edges of the pie crust brown too quickly, surround the pie plate with foil.
A light but substantial pie that makes a delightful lunch or dinner. This recipe was handed down by the late Sukie Pitch. of Winnipeg, always an excellent cook. Trade up the side dishes - one time savoury with vegetables and rice or grain, another time with a fruit salad and a chilled white wine. Adjust the amount of sugar and lemon juice to suit your own tastes, too. Didn't finish it all? Cut it in slices and freeze them separately for those times when you need a quick meal. Summer or winter, cheese pie is always enjoyable.
Note: This recipe requires a 10 inch (25.4 cm) pie plate. The contents will spill over a smaller size pie plate.
More cottage cheese-based recipes: Cheese Knishes, Cheese Blintzes, or try Tourtes de Blettes.
Serves 4-6
Time: 90 minutes
Preheat oven to 350 degrees
Ingredients for Pie Crust
1/4 cup unsalted butter, softened
1/3 cup sugar
1 egg
1 cup flour
1 teaspoon baking powder
Salt
Method
Blend the butter and the sugar together. Add the egg and mix. Combine the flour, baking powder and salt and blend in with the other ingredients.
Grease a 10 inch (25.4 cm.) pie plate lightly. Press the dough into the pie plate, pressing gently with your fingers until the entire plate is covered. Set aside.
Ingredients for Filling
12 ounces (350 grams) dry cottage cheese or ricotta cheese
8 ounces (250 grams) cream cheese, softened
3 egg yolks
1 tablespoon flour
1 teaspoon lemon zest
squeeze of lemon juice to taste
3 egg whites, beaten stiff
1/4 cup sugar (or less)
Method
Using a food processor or hand mixer, blend the dry cottage cheese and cream cheese. Add in the egg yolks, flour, lemon peel and the squeeze of lemon (to taste). Mix well.
In a separate bowl, beat the egg whites until stiff. Add the sugar and beat again.
Combine the beaten egg whites into the cream cheese mixture and blend together well.
Pour the mixture into the pie crust. Bake at 350 degrees for 50-60 minutes, until a knife inserted in the centre comes out clean, If the edges of the pie crust brown too quickly, surround the pie plate with foil.