Ingredients

• 1 (9-inch) piecrust , unbaked
• 1 (8 ounce) can sauerkraut, well drained
• 1/3 cup Thousand Island salad dressing
• 1/4 cup sour cream
• 1 egg white, beaten
• 1/2 teaspoon caraway seeds
• 2 tablespoons spicy brown mustard
• 1/2 pound Di Lusso® corned beef, sliced
• 4 slices Di Lusso® Swiss Cheese

Directions

1. Heat oven to 425°F.
2. Line 9-inch pie plate with pie crust. Trim edges.
3. Do not prick crust.
4. Partially bake crust 10 minutes. Cool.
5. Spread mustard on bottom of crust.
6. In a medium bowl, combine corned beef, sauerkraut, cheese, dressing and sour cream.
7. Spoon filling into crust.
8. In a circular fashion, cut a 1/2-inch strip from outer edge of remaining piecrust.
9. Attach the 1/2-inch strip with water to rim of prepared crust.
10. Cut remainder of piecrust into 6 wedges.
11. Arrange on top of filling, slightly overlapping each piece.
12. Brush with egg white and sprinkle with caraway seeds.
13. Bake 20 to 25 minutes or until golden brown.