Reuben Pie
Reuben Pie combines the classic flavors of a Reuben sandwich into a savory pie. Tart sauerkraut, Swiss cheese, and corned beef are layered in a crispy bread crust and baked with a creamy egg mixture. Perfect for lunch or dinner, it offers a comforting, flavorful experience with a tangy kick.
Ingredients
Instructions
- Press the slices of rye bread into a greased pie pan to form the crust.
- Spread mustard over the bread layer.
- Layer shredded Swiss cheese, corned beef, and sauerkraut on top of the mustard.
- In a bowl, beat the eggs and mix with the milk to create the egg mixture.
- Pour the egg mixture evenly over the assembled pie.
- Bake in a preheated 325°F (160°C) oven for 40 minutes until set and golden.
Tips & Substitutions
For a twist on flavor, consider adding some caraway seeds to the egg mixture or using a different cheese like provolone. If you're short on rye bread, pumpernickel makes an excellent substitute. Be sure to press the bread firmly into the pan to create a sturdy crust that holds up during baking, similar to the base of a Seven Layer Casserole.
Serving Suggestions
This Reuben Pie pairs beautifully with a side of crispy potato wedges or a simple green salad for a complete meal. A dollop of creamy Thousand Island dressing on the side enhances the flavors and brings additional moisture. For an American-inspired spread, consider serving it alongside a Prize-Winning Cheese Ball for a delightful gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave for 1-2 minutes, but the crust may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Reuben Pie contains roughly 633 calories, with 29g protein, 70g carbohydrates, and 28g fat. It is an excellent source of calcium (60% of the Daily Value), protein (58% of the Daily Value), and vitamin A (41% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1131mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time. Assemble it up to the baking step and cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes if it’s chilled.
What can I use instead of sauerkraut?
If you're not a fan of sauerkraut, you can substitute it with coleslaw mix for a similar texture or even sautéed cabbage for a milder flavor. Just ensure to squeeze out any excess moisture to prevent a soggy crust.
Can I freeze Reuben Pie?
Yes, you can freeze Reuben Pie. After baking, let it cool completely, then wrap it tightly in foil and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).