This was the other pie I made from Secrets of a Hutterite Kitchen by Mary-Ann Kirkby. Partly, I was intrigued by cottage cheese in a pie. But she also mentions in passing that sometimes this is served for breakfast or the tea-time meal lunche.
It definitely tastes better cool than warm, in my opinion, kind of like a
custard rather than a cheesecake, which I think I was expecting. I think in previous Hutterite books they may have mentioned using raisins in this pie, and while that sounded weird, now that I've tasted it, I can actually see that working. Maybe with a little bit of rum to soak the raisins in, you could have a rum raisin schuten pie!
Schuten Pie (Cottage-Cheese Pie)
1 1/2 cups dry-curd cottage cheese*
1 cup thick cream, or 1/2 cup whipping cream and 1/2 cup sour cream
1 egg slightly beaten
1 tsp vanilla
1/2 tsp salt
1/3 cup flour
1/4 cup sugar
1/2 cup Golden syrup
1/2 tsp nutmeg (optional)
Stir all the ingredients together and pour into an unbaked pie crust. Bake at 350 F for approximately 45 minutes.
*I just put mine in a strainer for an hour or so and called it good.