Brookfield Resident Wins Blue Ribbon for Pie Contest

Editor's note: The following information is taken from a press release from the Blue Ribbon Group.

Carol Raasch of Brookfield won the blue ribbon for her Cheesy Brat & Kraut Pie in the Pie Baking Championship at the Wisconsin State Fair.

Raasch has been competing at the fair for years, but this is her first blue ribbon in the pie contest. She won $75 cash prize for her pie.

Here is Raasch's award-winning recipe:

Cheesy Brat & Kraut Pie

1 package Pillsbury Refrigerated Pie Crust
1/4 cup ketchup
2 tablespoons yellow mustard
1 pound bratwurst sausages, sliced 1/4-inch thick
1 large onion, chopped
1 sweet red bell pepper, chopped
Salt and pepper to taste
2 tablespoons flour
1 (15 ounce) can beef broth
1 cup sauerkraut, rinsed and drained
1 1/2 cups shredded Swiss cheese
1 egg white
1 tablespoon water
1 tablespoon poppy seeds 

Unroll the Pillsbury refrigerated pie crusts by following the package directions. Line a 9-inch pie pan with one of the pie crusts. Mix together ketchup and yellow mustard. Spread ketchup mixture on top of bottom pie crust. 

Sauté sliced bratwurst sausages in a fry pan until nicely browned. Remove from pan and drain off extra fat. To the same pan, add chopped onion, sweet red bell pepper, and salt and pepper to taste. Sauté until vegetables are tender. Sprinkle vegetables with 2 tablespoons of flour. Stir until flour coats the vegetables and is lightly browned. Whisk in beef broth. Cook until mixture is slightly thickened (coats the back of a spoon). Combine sautéed bratwurst and vegetable mixture with 1 cup of sauerkraut and shredded Swiss cheese.

Fill pie crust with bratwurst mixture. Top with second pie crust. Crimp edges to seal, cut vents to allow steam to escape.  Brush top crust with egg wash (egg white and water mixed together) and then sprinkle with poppy seeds. Bake in a 375 degree F oven for 30 to 40 minutes or until crust is nicely browned. Yields: 6 servings.