Choucroute Garni Pie
A variation on the traditional Choucroute Garni
1 recipe pastry dough
1 pound full cooked Polish sausage links
1 medium onion, chopped
1/4 cup chopped green pepper
1 16-ounce can Steinfeld's Sauerkraut, drained
1/3 cup instant mashed potato flakes
1 teaspoon brown sugar
1/4 teaspoon minced dried garlic
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1 medium apple, peeled, cored and sliced
1 beaten egg white
1 tablespoon water
Prepare pastry and line a 9-inch pie plate with dough. Slice sausage into 1/4 inch thick slices; halve sliced crosswise. In skillet cook sausage, onion, green pepper till vegetables are tender; drain off fat. For a milder flavor rinse and drain kraut. Stir in sauerkraut, potato flakes, brown sugar, garlic, pepper and cloves into meat mixture. Spoon mixture into pastry shell. Arrange apple slices, spiral fashion in center of pie. Cut dough into 6 1/2 inch wide strips. To arrange strips atop filling, lay 1 strip atop pie, so that ends extend 1/2 inch beyond edge of pie. Keeping pastry strip in place, fold it in half, bring one edge to edge of pie plate to form a V. Repeat with remaining pastry strips to form five additional V's. Fold bottom pastry over lattice strips to build up edge. Brush edge with mixture of egg white and water. Finish pastry edge with decorative twist.
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