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Sauerkraut Pie

Sauerkraut Pie

Sue Lau
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Prep Time 40 mins
Cook Time 1 hr
Course Dessert, Pie
Cuisine American
Servings 7



  • 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
Keyword Sauerkraut Festival recipes
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