Royal Reuben Pie

Royal Reuben Pie

Note: Royal Reuben Pie was awarded first prize at a cooking contest during the annual Fremont Ohio Sauerkraut Festival in August, 1980. Mary Darr Chudzinski created and took home top prize for this recipe, appearing on TV with longtime TV personality Gordon Ward to demonstrate how to make Royal Reuben Pie. Thanks to Fremont, OH butcher  and deli shop Prairie Market for passing this recipe along!

Photography by Andy Boterman, @BBQwithBoterman on Instagram.

Prep 15 mins
Cook 40 mins
Ready-in 55 mins
Yields Serves 6


1 9.5-inch pie crust
14oz Frank’s Kraut rinsed and finely chopped
1 T. Caraway seeds
1 8oz bottle Thousand Island Salad dressing, divided.
1 8oz pkg Baby Swiss cheese, sliced, divided.
1 8oz pkg pastrami or corned beef, finely chopped.
Optional: Top crust either pre-made or homemade


  1. Place the pie crust into the pie pan.
  2. Shake and press the caraway seed into the pie crust.
  3. Spread half of the thousand island salad dressing onto the crust, covering the bottom and sides.
  4. Layer half the cheese on top of the salad dressing.
  5. Place all the finely chopped pastrami or corned beef on top of the cheese.
  6. Next, and this is a very important step, RINSE, SQUEEZE DRY AND FINELY CUT UP THE FRANK’S KRAUT.
  7. Layer all the kraut on top of the meat, then top the sauerkraut with the remaining cheese.
  8. Lastly, smooth the rest of the salad dressing over the cheese.
  9. Bake in a 350 degree oven for 40 minutes. Serves six.

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