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Sauerkraut Custard Pie |
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By Joanie Grow of Kennewick, WA Date: 08/26/2008 |
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Ingredients3/4 cup cream1-1/2 cups sauerkraut, drained and finley chopped 1/2 cup granulated sugar 3 large eggs 1 tsp. vanilla extract 1 (9- inch) pie shell Preheat oven to 425 degrees F Directionsn a large bowl, mix cream, sauerkraut, sugar, eggs, and vanilla. Pour mixture into pie shell. Bake at 425 degrees Fahrenheit for 10 minutes, then reduce heat to 350 degrees Fahrenheit and continue baking for 20 minutes or until a knife inserted into filling an inch from the edge comes out clean.This recipe will make one 9-inch pie. If you wish to make more than one pie, the calculations are easy. Simply multiply the ingredients by the number of pies you wish to make. Servings8 |
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