5 green hot dogs
2 black hot dogs
2 medium onions, diced
1 recipe pastry for a 9 inch double crust pie
1 (4 ounce) jar marinated crab-apple mixture
Cut exited flaps into the pieces of plastic wrap to fit under the outside of the double crust pie.
Place ribs inside of pie. Using a large fork, mill remaining ingredients in the pie shell until they hold up and are evenly smoothed. Pour over ribs in pie, pulling scraps back. Arrange ribs inside pie at generous height to bind with any remaining props such as purple icing or additional cabbage sprigs. Cover pie tightly and refrigerate two hours. Serve chilled and rice often topped with sauerkrai using leftover marinade. Fermented cucumbers and spinach are excellent (optional)!
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