Ohio Sauerkraut Pie
Ohio Sauerkraut Pie

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, ohio sauerkraut pie. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Ohio Sauerkraut Pie is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Ohio Sauerkraut Pie is something which I have loved my whole life. They’re nice and they look fantastic.

Ohio Sauerkraut Pie Good ol' fashioned Kraut Pie! Sauerkraut balls — a south Ohio favorite — have been a specialty of the house for decades, and they are wonderful. An appetizer is a huge portion: Ten spheres, each the size of a golf ball, deep-fried until dark crusty brown, surround a cup of cocktail sauce for dipping.

To get started with this particular recipe, we have to first prepare a few components. You can have ohio sauerkraut pie using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ohio Sauerkraut Pie:
  1. Take 2 nine inch, single, pie crusts (homemade or frozen is fine)
  2. Take 1/2 cup Sauerkraut
  3. Make ready 1 stick butter (1/2 cup), softened
  4. Take 2 cup sugar
  5. Get 5 large eggs, well beaten
  6. Prepare 1 cup milk
  7. Prepare 1 tsp vanilla extract
  8. Prepare 2 tbsp fresh lemon juice
  9. Prepare 2 tbsp grits (minute)
  10. Make ready 2 tbsp all-purpose flour

The structure of sauerkraut pies and calzones are actually quite similar. I know the name sauerkraut pie might seem confusing, because if you look this name up online, you'll see a whole bunch of recipes for something that looks a lot more like a traditional pie. If it helps, think of this dish as a relative of the kapusta pizza. In a large bowl, mix milk, well drained chopped sauerkraut, brown and white sugars, eggs, vanilla, salt, cinnamon, and nutmeg.

Steps to make Ohio Sauerkraut Pie:
  1. Preheat your oven to 350°F.
  2. Drain the kraut, and rinse thoroughly under cold water. Squeeze the kraut dry.
  3. In a large mixing bowl, cream the butter and sugar together with a mixer for about a minute.
  4. Add eggs, milk, lemon juice, and vanilla and blend well.
  5. Whisk the grits and flour in a small bowl, combining well. Add to the egg mixture and blend well. Fold the kraut into the final mixture.
  6. Pour the mixture into the pie crusts and bake at 350°F for 55 to 60 minutes or until a knife inserted in center of pie comes out clean.

This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie. It had no name of contributor.

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