Finish Line of the Pieathlon with Cottage Cheese Apple Pie

Pieathlon pie bakedIMK June Eat PieBloggers about retro food unite today under the leadership of Yinzerella at Dinner is Served 1972 to make a pie recipe published before 1985. Each of us found and scanned a recipe and Yinzerella sent us each one to try.

My assignment for Cottage Cheese – Apple Pie, sent in by Yesterday’s Menus, came from “Delicious Dairy Dishes,” by Meta Given and Ruth Cooper (1937), a booklet of recipes sponsored by Borden-Wieland.

Pieathlon book cover

Booklets showing how customers could use particular products were popular in the 1930s. I have a bookshelf filled with the ones my grandmother saved for appliances (the Frigidaire) as well as foods (Planters Hi-Hat peanut oil; Virginia’s finest!).

“Delicious Dairy Dishes” included menus for each recipe.Pieathlon menu

I didn’t have time to make the grapefruit-avocado salad and other accompaniments (who has that kind of appetite any more, anyway?) but I did make the pie. For the crust, I used a recipe from “The Elegant But Easy Cookbook” by Marion Fox Burros and Lois Levine (1960), as I couldn’t find one in my collection of 1930s books. With sugar, apples and cinnamon in the ingredients, this pie skews more sweet than savory. Its custard base puts a new spin on that old American favorite.

Check out all the other Pieathlon pies posted today and happy eating! Click the links to see what others made.

Pieathlon pie slice

Cottage Cheese – Apple Pie (1937)
Makes 1 pie

Crust (adapted from “The Elegant but Easy Cookbook”)

Sift together 1 1/2 cups flour and 1/2 teaspoon salt. Cut in with a pastry blender 1/2 cup butter until the pieces are the size of small peas. Sprinkle (approximately) 4 tablespoons of ice water, one at a time, over the mixture. Mix with a fork. Continue adding water until the dough is moistened. It is of good consistency when it does not stick very much to your hands when you begin to form it into a ball. Make a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before rolling out to about 1/4 inch thickness and fitting it into a pie tin.

2 eggs
1/2 cup sugar
1/8 teaspoon salt
1/2 cup coffee cream [I used half and half], scalded
3/4 cup milk
1 teaspoon vanilla
1 cup cottage cheese
1 1/2 cups thinly-sliced apples
1/4 cup sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

1. Preheat the oven to 425 degrees. In a bowl, beat the eggs slightly. Add the 1/2 cup of sugar, salt, coffee cream, milk, vanilla,, and cottage cheese.
2. In a separate bowl, mix the sliced apples with the 1/4 cup of sugar, cinnamon and nutmeg, adding more sugar if needed.
3. Turn the apples into the pastry-lined pie tin. Bake at 425 degrees for 15 minutes.
4. Reduce the heat to 325 degrees. Add the cottage cheese mixture to the pie and continue baking 40 minutes or until the mixture sets and is a delicate brown in color.


About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers. Somehow I ended up with a cooking gene that I brought with me from Richmond, Virginia to my current home in Boston, Massachusetts. I have worked as a journalist and published three cookbooks plus a memoir and a novel. This blog gives me a chance to share family recipes and other American recipes with a past.
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17 Responses to Finish Line of the Pieathlon with Cottage Cheese Apple Pie

  1. Pingback: White Christmas Pie for the 2nd Annual Pieathalon - Kelli's Kitchen

  2. Your pie looks lovely – I would love to know what you thought of it be it good or bad – but still, I think it may take the place of those cheddar cheese slices we all put on apple pie! 🙂


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  5. Pingback: Pieathalon! | Yesterday's Menus

  6. Heather says:

    It’s beautiful! Frankly, I wouldn’t be all that interested in pie after a giant steak dinner either, so you probably made the right choice to forgo the menu.


  7. S. S. says:

    I’m amazed you made a pie of apples floating in cottage cheese actually look really tempting!


  8. Pingback: Cheese Pie, 1930 – Second Annual Pieathalon Challenge! - The Mid-Century Menu

  9. Looks amazing in any case!

    Liked by 1 person

  10. great job! looks professional! I would totally try it.


  11. Pingback: Pieathalon 2 - (George Burns and Gracie Allen's) Magic Cream Pie - Silver Screen Suppers

  12. Yinzerella says:

    Lovely execution!
    Thanks for joining in on the fun–I’ll let you know if we have any other blogging parties in the future 🙂


  13. Pingback: The Second Annual Pieathalon: Red Magic Pecan Pie | A Pinch of Vintage

  14. Pingback: Egg Nog in August: Pieathlon Time! | heritagerecipebox

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