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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Don't let the name fool you..had a piece of this at Waynesville, Ohio, sauerkraut festival..awesome pie... Ingredients:
1/2 cup sauerkraut, drained, rinsed |
2 cups sugar |
1 cup milk |
2 tablespoons yellow cornmeal |
2 tablespoons lemon juice |
1/2 cup butter |
3 tablespoons flour |
5 eggs, well beaten |
1 teaspoon vanilla |
Directions:
1. Drain kraut and rinse with cold water - squeeze dry.
2. Cream butter, sugar and add flour, cornmeal, eggs, milk, vanilla and lemon juice. Beat well and pour into two unbaked 9 pie crusts -
3. Bake 55-60 minutes or until knife inserted comes out clean.
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