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1
Preheat the oven to 350u00b0F. Grease a 9-inch pie plate and set aside.
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2
To make the crust, combine the flour, baking powder, salt, and lard in a bowl and work the mixture with your fingers till mealy. Add the water and stir till the dough gathers into a ball. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch circle and fit it into the prepared pie plate, tucking the edges under and pressing the dough. Prick the bottom and sides with a fork, bake for about 20 minutes, and then brush the interior surfaces with the mustard
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3
Meanwhile, to make the filling, fry the bacon in a large skillet over moderate heat till about half cooked, add the onions, and stir till golden, about 8 minutes. Add the sauerkraut, caraway seeds, nutmeg, and salt and pepper, stir well, reduce the heat to low, cover, and simmer for about 15 minutes.
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4
Reduce the oven to 325u00b0F.
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5
In a bowl, whisk together the half-and-half and eggs till well blended.
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6
Spoon the sauerkraut mixture over the bottom of the baked pie shell, sprinkle the ham and parsley evenly over the top, add the half-and-half mixture, and bake till the pie is set and golden, 45 to 50 minutes.
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7
Serve hot or warm.
