Vinegar Pie
Experience a taste of history with this nostalgic Vinegar Pie recipe, a delightful dessert born from ingenuity and simplicity. Perfectly balancing tangy apple cider vinegar with warm spices like cinnamon and nutmeg, this silky custard pie features a rich, buttery filling encased in a flaky, golden crust. Despite its humble ingredients, this dessert is surprisingly decadent, making it a true marvel of old-fashioned baking. With just 20 minutes of prep time and an hour to bake and cool, this budget-friendly treat is an effortless way to impress your guests. Serve it chilled or at room temperature, and don’t forget the whipped cream for a modern twist on a timeless classic.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsalted butter
- 3 tablespoons apple cider vinegar
- 3 units large eggs
- 1.5 cups water
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 unit prepared pie crust
Instructions
Preheat your oven to 375°F (190°C).
Place the prepared pie crust into a 9-inch pie dish. Trim and crimp the edges as desired, then set it aside.
In a medium saucepan, combine the granulated sugar and all-purpose flour. Whisk together to remove any lumps.
Add the water to the saucepan and stir to form a smooth mixture.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. This will take about 5-7 minutes.
Once the mixture has thickened, reduce the heat to low and stir in the unsalted butter, apple cider vinegar, ground cinnamon, and ground nutmeg.
In a medium bowl, lightly beat the eggs. Slowly pour a small amount of the hot mixture into the eggs while whisking constantly to temper them. Repeat this process, adding the hot filling gradually to the eggs, to avoid curdling.
Once the eggs are fully incorporated, pour the mixture back into the saucepan and cook for another 1-2 minutes on low heat, stirring continuously.
Remove the filling from the heat and immediately pour it into the prepared pie crust, smoothing the top with a spatula.
Bake the pie in the preheated oven for 35-40 minutes, or until the filling is set and the top has a slight golden color.
Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Slice and serve chilled or at room temperature. Optionally, garnish with whipped cream or a sprinkle of cinnamon.
Nutrition Facts
Calories |
3032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 479.5 g | 174% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 208.2 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 177 mg | 14% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
