Greetings my dear Pie Fanatics! I just returned from a visit to Poland,
where I got to see POTMC expert pastry advisor and talented operatic tenor
Brian Stucki perform in a Philip Glass opera “Fall of the House of Usher“. Absolutely brilliant. His wife Ann Hinkley Stucki and their two amazing kids were also in Poland and we did some exploring and (more importantly) eating together. The whole delicious experience made me think we needed a good Polish pie recipe for this month.
The sword-wielding mermaid is the official symbol of Warsaw, Poland, and we saw all kinds
of state sculptures and images of her everywhere… I couldn’t help but think a sword like that would make quick work of slicing up a delicious fresh cheese pie (or any other pie, of course). WHACK!! …pie anyone?
Polish Cheese Pie!
preheat oven to 345°F
unbaked 9” pie pastry
1 lb. cottage cheese
3 egg yolks
3 egg whites
2/3 C. light cream
1 C. sugar
1 TB flour
1 TB vanilla
1 tsp. cinnamon
Press cheese through a wire mesh sieve with the back of a large spoon (or whatever works). Beat yolks until smooth and yellow, add cream, sugar, flour, and vanilla. Add cheese and stir well to blend. In a separate, clean bowl, whisk egg whites until soft peaks form. Fold beaten egg whites into cheese mixture. Pour into unbaked pie shell. Dust with cinnamon. Bake a 375 degrees for 45 minutes.
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