Pie, Sauerkraut Cream

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Ethnicity
None  
Base Type
Sugar  
Course
Dessert  
Preparation Time
0 Minutes  
Difficulty
Easy  
Serving Size
Refresh / Double it
Comments
Makes two pies or one 8x10 "bar cookie"  
Source
 
Source Description
 
Last Modified
2014-08-30  
User
Joyce McGuire



Ingredients
                
2 ea
favorite recipe Pie crust

1/2 c
sauerkraut

2 c
sugar

1/2 c
butter, unsalted

5 ea
well beaten egg

1 c
milk

1 t
vanilla

2 T
lemon juice

2 T
cornmeal

2 T
flour


Directions
Preheat oven to 350 degrees.  
Either line 2 pie pans with crust or form one crust on bottom of 8x12 pan with slight edge around side.
Drain sauerkraut and rinse with cold water.
Squeeze dry and set aside
Cream butter and sugar
Add eggs, milk, vanilla, lemon juice and blend well.
In small bowl, whisk together flour and cornmeal.
Add flour mixture to egg mixture and blend.
Fold in sauerkraut.  Pour into unbaked pie shells.
Bake 55-60 minutes or until knife inserted in center comes out clean.
Cool completely before serving.

Pie Crust, Gluten Free (optional)
Ingredients
1 c
rice flour

1 T
sugar (optional)

1/2 t
salt

1/4 t
baking powder

33/100 c
shortening

3 T
cold water

1/2 t
vanilla


Directions
Whisk the rice flour, sugar, salt and baking powder in a bowl.  Work in shortening until mixture resembles sand.  Stir in water and vanilla.

Bake as directed in your recipe or at 375 degrees for 5 minutes until golden.