Gold Medal Cottage Cheese Pie

FROM: The “Weis Recipe Outfit” Box on display at the Canton Township Historical Museum, Canton, Michigan (Donated: 1984), circa 1921.

Photo: Lost Albatross

Gold Medal Cottage Cheese Pie...

1/3 cup sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 and 1/2 cups moist cottage cheese

3/4 cup chopped raisins

3/4 cup chopped currants

1 tablespoon grated lemon rind

4 tablespoon cream

1 teaspoon lemon juice

2 egg yolks

4 tablespoon chopped nuts



1. Mix the sugar, cinnamon and nutmeg together.

2. Press the cottage cheese through a sieve and add to this mixture.

3. Add the chopped raisins, currants, grated lemon rind, cream and lemon juice.

4. Combine the well beaten egg yolks with this mixture.

5. Put the filling in an unbaked pie shell, sprinkle with the chopped nuts, cover with strips of pastry and bake.



Time - Bake 40 minutes.

Temperature - 450°F., hot oven, for first fifteen minutes, lowering the temperature to 375°F., moderately hot oven, for remaining 25 minutes.

Amount - Filling for 1 seven inch pie. (No further directions given...)