COTTAGE CHEESE PIE
- 1½ cups cottage cheese
- ½ cup sugar
- 2 tblsp. flour
- ¼ tsp. salt
- 2 eggs, separated
- 2 cups milk
- ¼ tsp. cinnamon
- ½ tsp. lemon rind grated
- pie crust
Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Add beaten egg yolks and mix thoroughly. Add milk gradually and stir smooth. Fold in beaten egg whites and pour into 9 inch, pastry lined pan. Bake in moderate (350-f) oven, 1 hour.
APPLE BUTTER PIE
- ½ cup apple butter
- 2 eggs
- ½ cup sugar
- 1½ tblsp. cornstarch
- 1 tsp. cinnamon
- 2 cups milk
- Pastry for 9 inch crust and strips for top
Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie shell. Top with “lattice” made from ½ inch wide strips of crust. Bake at 350-f, 35 minutes.
CURRANT AND RED RASPBERRY PIE
Fill an unbaked pie shell with currants and red raspberries. Sugar generously. Add the top crust and bake for 30 minutes. This is unusual and very delicious.