By Sue Lau | Palatable Pastime
There’s a running joke about if you have an unruly uncle who came to dinner but you want to get him out of the house before the sweets and coffee are served, make sauerkraut pie. He’ll be out the door and down the street before you can say “Bob’s your uncle who just left!”
Heh. Little do people know what they are missing. There is this mass wave of hysterical fear that comes over people when they hear the word kraut…and then….pie. And I get it. You know, there was a time once before I ever tasted sauerkraut pie too. I was quaking in my boots. “Squinched my eyes real tight and opened my mouth like I was about to chug cod liver oil.”
Actually, I do like trying new foods. But that doesn’t mean I have no fear, especially when it came to sauerkraut and sugar in a crust.
But every blue moon when trying new foods, there comes a new taste that is a revelation to you. Or would be if you actually knew there was kraut in the pie, because if you were to eat it unbeknownst, you might pause and wonder if that was coconut you just ate.
And that is the mark of a good pie.
Of course, you can’t just cook any old sauerkraut dessert recipe you come across on the internet…
There are ways of coaxing the dessert-ness out of a piece of fermented cabbage, and I haven’t seen it in another recipe online. So yes, I really am giving up one of my secrets here. And if ten years from now all the sauerkraut pie recipes include that secret instead of the oncoming train-wrecks that I come across now, that is the elevation of cuisine. I’d much rather you figure out how to prep sauerkraut for a recipe and maybe come up with a different thing I want to try as well.
It’s called “no secret recipes”.
So while like Dakota Fanning in the Spielberg “War of the Worlds” movie, when her erstwhile father leads her out of her destroyed home, telling her that she “is going to want to look, but she is not going to”…you may want to skip a step or do something differently, but you’re not going to do that, because you need to trust me and besides.
You don’t want to file your pie in the trash as a Pinterest fail, do you?
So now that we have that cleared up, you can feel comfortable trusting me about the pie and enjoy it as one of your Oktoberfest dessert recipes. Then come back and tell me if you liked it. So until tomorrow-
- 1 single pie crust, prepared
- pie weights and parchment paper (optional)
- 1-1/2 cups drained sauerkraut
- 3 cups water
- 1/2 cup granulated sugar
- 3 large eggs
- 1-1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut essence
- 1/2 cup cooled melted butter
- pinch salt
- 1 cup heavy cream
- Measure out drained kraut.
- Heat water in a saucepan with sugar, stirring to dissolve; bring mixture to a boil. DO NOT SKIP THIS STEP OR CHANGE IT. Thank you.
- Add kraut to water and blanch for two minutes, then drain and rinse with cold water.
- Squeeze kraut dry with your fists and then chop finely.
- Preheat oven to 350ºF.
- Place pie crust in a deep dish glass pie plate and crimp edges the way you like.
- Cut a parchment circle to fit the bottom of the crust and top with pie weights.
- Par-bake crust at 350ºF. for ten minutes, then allow to cool; remove weights and paper.
- Whisk together the eggs, sugar, vanilla, coconut extract, cooled melted butter, heavy cream and salt.
- Stir in dry chopped sauerkraut.
- Pour mix into the crust.
- Top crust edges with a crust guard or crimp foil around it.
- Bake pie at 350ºF. for 60-70 minutes or until a knife slipped into the pie is removed clean.
- Cool completely before slicing and serving.
From the kitchen of palatablepastime.com
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