Janet Powell from Oak Ridge, Tenn., was looking for the recipe for a cheese pie that both of her grandmothers made. She said that it was a dessert pie made with cottage cheese.
Vivian Glover from Joppatowne sent in a cheese pie recipe that her best friend's mother used to make back in the 1940s that was always a favorite of hers. Glover said she still bakes it when she needs some comfort food.
I received several different versions of this pie. Some of the recipes were slightly more elaborate then this one, with additions like cinnamon or nutmeg, raisins or nuts. I tested a few, and in the end I decided that the sweet simplicity and utility of this pie — it can be served for breakfast, brunch or dessert — made it a winner. The only change I made was to bump up the lemon juice a little and add a dusting of cinnamon on the top just before baking.
Aylene Gard from Columbia is looking for a recipe for a rhubarb custard pie. Alice Eubank from Baltimore is looking for the recipe for the barley soup that was served in the cafeteria at Eastern High School around 1962. She believes the cafeteria ladies themselves made it, and it was the best barley soup she has ever eaten.
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Mrs. Newburg's cheese pie
Makes 6 to 8 servings
1 9-inch pie shell, unbaked
1 pound cottage cheese, small curd
2/3 cup sugar
1 cup milk
2 eggs, beaten
1 tablespoon melted butter
3 tablespoons cornstarch
1 teaspoon vanilla
1 teaspoon lemon juice
1/4 teaspoon salt
Cinnamon for dusting (optional)
Prepare a standard 9-inch pie shell. Cream cottage cheese and sugar; slowly add milk, beaten eggs, melted butter, cornstarch, vanilla, lemon juice and salt.
Pour into unbaked pie shell and bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake until knife inserted in center comes out clean, 30 to 50 minutes. Cool completely before serving.Copyright © 2015, The Baltimore Sun