Altdeutscher Sauerkraut Kuchen German Sauerkraut Pie Recipe

Ingredients for Altdeutscher Sauerkraut Kuchen German Sauerkraut Pie

• Bacon
• Onion
• Caraway Seed
• 14 ounces (400g) drained sauerkraut, finely chopped
• Sour Cream
• 2 large eggs
• Hard Cheese
• Pastry Dough

How to Make Altdeutscher Sauerkraut Kuchen German Sauerkraut Pie

1. Preheat oven to 325-350°F (160-180°C).
2. Roll out pie pastry and line a deep-dish pie plate, ensuring the bottom and sides are fully covered. Trim and crimp the edges.
3. Dice 4 ounces of speck or bacon into small pieces. Cook in a skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 teaspoon of bacon fat in the skillet.
4. Add 1/2 cup of finely chopped yellow onion to the skillet with reserved bacon fat. Saute until softened and translucent (about 5 minutes).
5. Evenly sprinkle the cooked bacon, 1 teaspoon of caraway seeds, and sauteed onions into the pie crust.
6. In a large bowl, combine: 14 ounces (400g) drained sauerkraut (finely chopped with kitchen shears for easier cutting), 2 large eggs, 1 cup (240ml) heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Pour the sauerkraut mixture evenly over the bacon, onions, and caraway seeds in the pie crust.
8. Bake for 45-60 minutes, or until a knife inserted near the center comes out clean. If the crust starts to brown too quickly, cover the edges loosely with aluminum foil.
9. Let the pie cool slightly before serving. Enjoy!