Cottage Cheese Pie Recipe

• 1 1/2 cups (7 1/2 ounces) all-purpose flour
• 1/8 teaspoon baking powder
• 3 ounces cream cheese (chilled, cubed)
• 8 tablespoons (1 stick) unsalted butter (chilled, cubed)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons apple cider vinegar
• 2 medium eggs, beaten
• 2 tablespoons all-purpose flour
• 1 cup (about 7 ounces) white sugar
• 2 cups cottage cheese
• 1/2 teaspoon zest and 2 teaspoons fresh juice from 1 lemon
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract

1. Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses. Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours. Remove from refrigerator and press into a 9-inch pie plate, using fingertips to form an even layer.
2. Adjust oven rack to center position and preheat oven to 350u0b0F. Whisk together eggs, flour, and sugar using an electric handheld mixture until smooth. Fold in cottage cheese, lemon zest and juice, heavy cream, and vanilla extract. Pour into the prepared pie shell. Bake until set in the middle, about 40 minutes. Let cool slightly and serve.

flour, baking powder, cream cheese, unsalted butter, heavy cream, vanilla, apple cider vinegar, eggs, flour, white sugar, cottage cheese, fresh juice from, heavy cream, vanilla

Taken from www.seriouseats.com/recipes/2013/06/cottage-cheese-pie-recipe.html (may not work)