Hundred-Year-Old Cottage Cheese Pie Recipe

cottage-cheese-pie

Occasionally a recipe that I pass over when selecting what to make for this blog will somehow get stuck in my memory, and I keep getting pulled back to it.  The recipe I’m sharing today for Cottage Cheese Pie is one of those recipes.

I first saw this recipe for Cottage Cheese Pie in a hundred-year-year-old magazine almost a year ago, and made an image of it. But it sounded just different enough that I didn’t actually make it at the time. Every time I cleaned up my blog material  files, I’d see this recipe again and wonder, “What does Cottage Cheese Pie taste like?” –and I couldn’t quite bring myself to discard the recipe.

Source: Good Housekeeping (March, 1916)
Source: Good Housekeeping (March, 1916)

Well,  a few days ago I finally made Cottage Cheese Pie and I now know what it tastes like. The rich  cottage cheese custard contains dried currants and  just a hint of lemon. Even though I’ve never eaten Cottage Cheese Pie before, it immediately fell into the comfort food category for me. It is not very sweet–and could be eaten either for lunch or as a dessert.

My first reaction when I took my first bite of Cottage Cheese Pie was, “hmm . . . This is a little different.”

When I took the second bite I thought, “It tastes like cottage cheese, but it’s sort of like a cross between a quiche and a cheesecake.”

By the time, I finished the slice I was thinking, “This actually is pretty good.”

And, a half hour later I wanted to eat another slice (and had to struggle to convince myself that I really should wait until dinner to eat any more of the pie).

Here’s the recipe updated for modern cooks:

Cottage Cheese Pie

  • Servings: 5 - 7
  • Time: 1 hour
  • Difficulty: easy
  • Print

2 cups cottage cheese

2 eggs, beaten

2 tablespoons milk

2 tablespoons sour cream

1/4 teaspoon lemon extract (or reduce the milk to 1 tablespoon and use 1 tablespoon lemon juice instead of the extract)

1/2 teaspoon flour

1/4 teaspoon salt

1/2 cup dried currants

1 9-inch pie shell

Preheat oven to 425° F. Put the cottage cheese, eggs, milk, sour cream,  lemon extract, flour, and salt in a mixing bowl; mix until combined. Stir in the currants, and put the mixture in the pie shell. Bake 15 minutes; then reduce heat to 350°. Continue baking (about 30-40 minutes) until a knife inserted in the center of the pie comes out clean.

66 thoughts on “Hundred-Year-Old Cottage Cheese Pie Recipe

  1. I can believe that this is good! I probably would like it better than cheesecake,while I like a bit or two of cheesecake ,it’s so rich that I soon find myself pushing the plate away. I really enjoy these hundred year old recipes!

  2. This reminded me of Italian ricotta pie, or as an Italian friend termed it, “Goot Pie”. Enjoyed your taste test reactions, too. 🙂

    1. Your comment sent me googling “curd tart.” This recipe does looks very similar to curd tart. Maybe this is how a cook in days gone by adapted a curd tart recipe.

    1. There are so many overly sweet desserts. It’s always nice to find a recipe that lets the other flavors shine through without be overwhelmed by the sweetness.

  3. For years, I’ve made a kind of false quiche using cottage cheese, broccoli, onion, and eggs. It’s wonderful, and suggests that this would be wonderful, too. I’m going to give it a try.

    1. I’m intrigued by the idea of “clabbering” milk. Back in the days before pasteurization there were lots of recipes that called for sour milk as well as clabber milk.

    1. If you make it, I’d love to hear how it turned out. With these old recipes, other readers always find it really helpful to read about others experiences.

      1. Seems like sometimes it’s good to think outside the “box” in cooking. I love the idea that maybe 100 years ago someone had too much cottage cheese and needed a way to use it up and invented a pie? 🙂

    1. Hmm. . . According to a Leaf.TV webpage about Currant vs. Raisin:

      Raisins and currants both have a fruity flavor when eaten alone, but in baking, currants in the recipe will provide tiny pops of flavor without an overpowering fruity taste. Raisins will give a recipe more texture and sweetness than the currants from their larger size. If you want a slightly sweet tang in your recipe without the mouth feel of chewing chunks of fruit, opt for currants; where a chewy texture and sweeter flavor is desired, use raisins.

  4. A recipe that I’ll definitely try when the summer heat is over – I love cottage cheese and combined with the flavour of lemon and the added currants, it sounds very appealing. 🙂

    1. I have a lot of fun doing this blog and it’s wonderful to hear that you find it interesting. It sounds like this recipe might be a good one for you. 🙂

  5. I haven’t made one in a long time. You are right they are good. My recipe is in a 1940 Time Mag. cook book with nothing but pies. It is a little cookbook but interesting. Thanks for sharing.

    1. Your pie cookbook sounds like a fun cookbook. It’s interesting to know that Cottage Cheese Pies were in cookbooks at least up until mid-century. I wonder why they fell out of favor.

  6. Cottage cheese kuchen is very popular with the Germans from Russia. It’s not my favorite because of the filling texture. Most GR’s today use regular drained cottage cheese but years ago they used the fine-grained homemade kind. That always seemed gritty to me. Good post!

    1. Now you’ve made me curious. Do you happen to know if the homemade cottage cheese you had years ago was made with pasteurized milk? I’ve seen recipes in old cookbooks for making homemade cottage cheese, but never tried them because I thought that they might require raw milk.

      1. Raw cow’s milk was used years ago to make cottage cheese. Nowadays, dry cottage cheese is hard to locate in stores, so regular store-purchased cottage cheese is used for various German-Russian dishes including cottage cheese kuchen. Just remember to drain the cottage cheese good. Dry cottage cheese can be mailed ordered from http://www.westbycreamery.com in Wisconsin. I sometimes find it in Italian and Mexican grocery stores. Farmer’s cheese isn’t the same thing. If you google, you will find sites with pics that walk you through the cottage cheese-making process. They will give you a clearer description of the preferred milk to use. I believe it should be unpasteurized.

        1. This is really interesting. Thanks for the information. I hadn’t realized that there were two types of cottage cheese. I’m almost sure that I’ve never seen the dry variety. I’m going to have to look for it now.

  7. This is one of the most different pies that I ever heard of. It sounds like it’s nice change from the norm and a delicious change from the norm. Thanks for sharing it. 🙂

  8. It sounds good to me. We have a house full of lactose intolerant people and also one with celiac. I’m wondering how it would work with lactose free cottage cheese and milk and gluten free flour. I love your taste descriptions.

    1. Hmm. . . I have no idea. If you make a lactose/gluten free version, you’ll have to let us know how it turns out. Other readers always find it really helpful to hear about others experiences with these recipes.

  9. Yum! I am sort of obsessed with cottage cheese. This is quite similar to a ricotta tart but I suppose it has a lot more tang with the cottage cheese and sour cream?

    1. hmm. . . I’ve never had a ricotta tart, so I’m not sure. That said, the Cottage Cheese PIe isn’t particularly tangy. It has enough sugar to minimize the tang, but it’s not very sweet.

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