An Appalachian favorite, vinegar pie came from cooks who couldn’t always get their hands on citrus but needed the tang of acid in their baking. Don’t expect it to be sour like vinegar. This pie has the sweetness and richness of a chess pie, just without the addition of cornmeal. Try this easy recipe:
Vinegar Pie
Serves: 1 Pie
Ingredients
- 1 1⁄2 cups (300 grams) granulated sugar
- 3 tablespoons (42 grams) melted unsalted butter.
- 1 1⁄2 tablespoons (12 grams) all-purpose flour
- 3 large eggs (150 grams)
- 1 1⁄2 cups (341 grams) water
- 3 tablespoons (45 grams) apple cider vinegar
Instructions
- Blind bake your favorite piecrust.
- After your piecrust bakes, make the vinegar pie filling.
- In a large bowl, whisk together 11⁄2 cups (300 grams) granulated sugar and 3 tablespoons (42 grams) melted unsalted butter.
- Add 11⁄2 tablespoons (12 grams) all-purpose flour, and whisk until combined. Add 3 large eggs (150 grams), whisking until combined.
- Add 11⁄2 cups (341 grams) water and 3 tablespoons (45 grams) apple cider vinegar, whisking until combined.
- Place bowl over a saucepan of simmering water; cook, stirring constantly, until a candy thermometer registers 175°F (79°C).
- Pour filling into prepared crust. Cover crust with foil, and bake until filling is set (and jiggles slightly), 35 to 40 minutes. Let cool completely.
