1 9-inch deep dish pie shell 1 T caraway seeds 1/2 lb deli corned beef, shredded 1 T Dijon mustard 1/4 c Thousand Island Dressing 3/4 c sauerkraut, drained 1 1/2 c grated Gruyere Cheese 3 eggs, beaten 1 c half & half 1 T grated onion 1/2 t salt 1/4 t dry mustard
Kosher Dill spears for garnish
Preheat the oven to 425 degrees. Assemble ingredients. Sprinkle and press caraway seeds into unbaked deep dish pie crust. With a fork, prick the crust and bake for 7 minutes. Remove the crust and reduce heat in the oven to 350 degrees. Layer corned beef on top of crust. Combine mustard and dressing and spread over beef, then layer sauerkraut and cheese. In a small bowl, mix eggs, half and half, onion, salt and dry mustard. Pour evenly over the pie. Bake for 40 to 45 minutes. Remove from the oven and allow to set for 5 minutes. Serve while hot and garnish each plate with the dill spear.