I am not sure where I originally found this recipe. I know that we made it a few times in our travels for potlucks so I have had it for all -most?- of the time I have been married. I never tell what the secret ingredient is until people have tried this recipe and say they like it. Most think it is coconut, so why ruin it for them?
The recipe says it makes 2 pies, but we usually bake it in a 9×13 casserole dish and cut it into squares. For a gluten free crust, see notes.
Either line 2 pie pans with crust or form one crust on bottom of 8x12 pan with slight edge around side.
Drain sauerkraut and rinse with cold water.
Squeeze dry and set aside.
Cream butter and sugar.
Add eggs, milk, vanilla, lemon juice and blend well.
In small bowl, whisk together flour and cornmeal.
Add flour mixture to egg mixture and blend.
Fold in sauerkraut.
Pour into unbaked pie shells.
Bake 55-60 minutes or until knife inserted in center comes out clean.
Cool completely before serving.
Pie Crust, Gluten Free (optional) Ingredients 1 c rice flour 1 Tbl sugar (optional) 1/2 t salt 1/4 t baking powder 1/3 c shortening 3 Tbl cold water 1/2 t vanilla Directions Whisk the rice flour, sugar, salt and baking powder in a bowl. Work in shortening until mixture resembles sand. Stir in water and vanilla. Bake as directed in your recipe or at 375 degrees for 5 minutes until golden.