Cottage Raisin Pie


My mother was a rookie teacher at Edgemere Elementary School in the early 1960s, and Cloverland Dairy was the first field trip she ever arranged for her students. She was reluctant to take the children so far from home (Phoenix was a long way from southeast Baltimore County, especially for the many students who’d never traveled farther than Dundalk), but the trip was a success, and at the end of the visit, my mother was given a small cookbook published by the dairy where, in each recipe, any dairy ingredient is preceded by “Cloverland,” i.e., Cloverland buttermilk or Cloverland eggs. My mother remembers making this pie over and over and calls it a “painless way to eat cottage cheese.”

1 cup seedless raisins
2 cups cottage cheese
½ cup sugar
1 cup heavy or whipping cream
½ teaspoon salt
1 teaspoon grated lemon peel
3 eggs, well beaten
Pastry for a single 9-inch pie crust

Preheat oven to 475 degrees. Chop raisins with knife or in food processor. Put the cottage cheese through a sieve or ricer. Combine cheese, sugar, cream, salt, lemon peel and eggs, blending thoroughly. Add raisins and mix lightly. Pour into a pastry-lined pie pan.

Bake for 10 minutes. Then lower temperature to 350 degrees and continue baking for about 30 minutes or until filling is set and a knife inserted near the middle comes out clean. Serves 6.

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