Though Alsace’s claim to have invented sauerkraut is rather dubious, they have perfected the art of making it delicious. One of the classic recipes from the region (and the Upper Rhine more generally) is the Sauerkraut pie. A savory pie dish with cream, bacon, cheese, and tangy sauerkraut.
Sauerkraut Pie (Sauerkrauttarte)
For the Pie Dough (Optional if you have a premade crust)
- 500 g Flour
- 250 g Butter
- 125 ml water
- 5 g Salt
- 500 g Sauerkraut
- 150 g Smoked Bacon in Cubes Traditionally, this bacon would be cured rather than completely raw
- ½ cup Chopped Parsley
- 100 g Grated Gruyere Cheese
- 4 Eggs
- 150 ml Heavy Cream
- 150 ml Milk
- Preheat the oven to 185°C
- For the dough, mix the flour, butter, and water in a bowl until a consistent and slightly elastic ball of dough is formed. Flatten the dough into a thin sheet and place it into a 24cm pie tin. Alternatively, you can use premade pie dough here.
- Bring the sauerkraut to a simmer in a pot for about 20 minutes. Add water as necessary to keep it from burning. Afterward, strain it and let it cool. Try to squeeze as much liquid out from the mass as possible.
- First, sprinkle the parsley into the pie crust and then lay on the sauerkraut, bacon cubes, and cheese.
- In a separate bowl, mix the eggs, cream, milk, salt, and pepper. Pour this mixture over the other ingredients in the pie tin.
- Bake the pie for 20-30 minutes. Depending on your oven, it will be done when the top is just starting to turn dark brown.