Follow these steps for perfect results
white sugar
light brown sugar
eggs
milk
sauerkraut
chopped and well drained
vanilla extract
salt
pie shell
9 inch
cinnamon
nutmeg
whipped cream
Preheat the oven to 425 degrees F.
In a large bowl, combine milk, well-drained chopped sauerkraut, brown sugar, white sugar, eggs, vanilla extract, salt, cinnamon, and nutmeg.
Thoroughly mix the ingredients until well combined.
Pour the sauerkraut mixture into a 9-inch pie shell.
Bake in the preheated oven at 425 degrees F for 30-35 minutes.
Check for doneness by inserting a knife into the filling about halfway between the edge and the center; it should come out clean.
Remove from oven and let cool slightly.
Serve warm or at room temperature, topped with whipped cream.
Expert advice for the best results
Ensure the sauerkraut is well-drained to prevent a soggy pie.
Adjust the amount of sugar to your liking, depending on the tartness of your sauerkraut.
Use a pre-made pie crust for convenience.
Everything you need to know before you start
10 minutes
Can be made 1 day in advance.
Serve slices on dessert plates. Dust with cinnamon or nutmeg.
Serve warm or at room temperature.
Pair with a scoop of vanilla ice cream.
Garnish with a sprinkle of cinnamon.
The sweetness balances the sauerkraut.
Light and refreshing.
Discover the story behind this recipe
Sauerkraut is a staple in German cuisine.
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