Impossible Oktoberfest Pie

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A hearty, family-friendly pie that’s sweet, savory, and a little magical. Bratwurst, sauerkraut, and Swiss cheese are transformed by a simple batter of Master Mix, eggs, water, and beer. No rolling crust required. Perfect for Oktoberfest celebrations, weeknight dinners, or anytime you crave a flavorful, fuss-free meal.

Prep Time10

Cook Time35

Resting Time5

Total Time50

Course: Dinner, Main Course

Cuisine: German

Servings:

Calories: 290kcal

Cost: $8–$10

Equipment

9-inch pie pan (at least 1 1/4 inches deep)
mixing bowl
Whisk or spoon

Ingredients

1/2 pound fully cooked bratwurst about 3, cut into 3/4-inch pieces
1 8-oz can sauerkraut, drained (about 1 1/3 cups)
1 cup 4 oz shredded Swiss cheese
3/4 cup Master Mix* or Bisquick
1/2 cup water or milk if using Bisquick
1/2 cup regular or nonalcoholic beer
2 eggs

Instructions

Preheat oven to 400°F. Grease a 9-inch pie pan that’s at least 1 1/4 inches deep.
Layer the bratwurst, sauerkraut, and cheese evenly in the pie pan.
In a mixing bowl, whisk together Master Mix, water, beer, and eggs until smooth and well combined.
Pour the batter over the layered ingredients.
Bake for 30–35 minutes, or until a knife inserted into the center comes out clean.
Let the pie rest for 5 minutes before slicing and serving.

Notes

Master Mix tip: If using Bisquick, swap the water for milk to mimic the richness of Master Mix. Click here for the Master Mix recipe →

Beer swap: Nonalcoholic beer works just as well.

Make it ahead: You can assemble the pie the night before and refrigerate. Add 5–10 extra minutes to baking time if chilled.

Serving suggestion: Pair with a crisp green salad or roasted vegetables for a balanced meal.

Leftovers: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 10–12 minutes.

Nutrition