Great Smoky Bacon, Country Ham, And Sauerkraut Pie
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons lard, chilled and cut into bits
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 2 thick slices bacon, chopped
- 2 medium onions, thinly sliced
- 1 cup packed sauerkraut, rinsed and squeezed dry
- 1/2 teaspoon caraway seeds
- 1/8 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 1/2 cups half-and-half
- 3 large eggs
- 1/4 pound cooked country ham, chopped
- 3 tablespoons chopped fresh parsley leaves
- Preheat the oven to 350u0b0F. Grease a 9-inch pie plate and set aside.
- To make the crust, combine the flour, baking powder, salt, and lard in a bowl and work the mixture with your fingers till mealy. Add the water and stir till the dough gathers into a ball. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch circle and fit it into the prepared pie plate, tucking the edges under and pressing the dough. Prick the bottom and sides with a fork, bake for about 20 minutes, and then brush the interior surfaces with the mustard
- Meanwhile, to make the filling, fry the bacon in a large skillet over moderate heat till about half cooked, add the onions, and stir till golden, about 8 minutes. Add the sauerkraut, caraway seeds, nutmeg, and salt and pepper, stir well, reduce the heat to low, cover, and simmer for about 15 minutes.
- Reduce the oven to 325u0b0F.
- In a bowl, whisk together the half-and-half and eggs till well blended.
- Spoon the sauerkraut mixture over the bottom of the baked pie shell, sprinkle the ham and parsley evenly over the top, add the half-and-half mixture, and bake till the pie is set and golden, 45 to 50 minutes.
- Serve hot or warm.
flour, baking powder, salt, lard, water, mustard, bacon, onions, sauerkraut, caraway seeds, ground nutmeg, salt, eggs, country ham, parsley
Taken from www.seriouseats.com/recipes/2010/05/great-smoky-bacon-country-ham-and-sauerkraut-pie-recipe.html (may not work)