Vinegar Pie

Christine Tizzard

A humble pie made out of desperation, this old school favorite is great for when you are craving something sweet and citrusy but have no fruit or citrus available.

Print Recipe

Total Time 50 mins

Course Dessert, Snack

Servings 8

Ingredients

1 single 9-inch pie crust store- bought or homemade
3-4 large eggs
1 cup sugar brown. light brown or regular
Pinch sea salt
4 Tbsp unsalted butter, melted if you have salted butter, omit salt
3 Tbsp apple cider vinegar
1 Tbsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup currants, raisins, or other chopped dried fruit of choice optional

Substitutions: For the apple cider vinegar you can substitute white vinegar, or any other fruit flavoured vinegar, like fig balsamic for example.

Instructions

Preheat the oven to 350°F. Roll out the pastry to fit the pie plate. Crimp the edges and line the inside of the crust with a cut round of parchment paper. Fill the lined crust with dried beans, rice, or pie weights. Bake for 15 minutes, remove the lining and weights, and prick the bottom of the crust with a fork a few times to prevent air pockets. Bake the pie shell for an additional 10 minutes or until the bottom of the crust looks dry. Remove from the oven and set aside to cool.
Increase the oven temperature to 375°F.
In a large bowl, whisk together the eggs with the sugar and salt. While whisking slowly, pour in the melted butter. Then whisk in the vinegar, vanilla, cinnamon, and nutmeg.
If using currants or raisins, sprinkle them into the pie shell now. Pour the filling into the cooled pie shell and bake for about 25 minutes or until evenly browned and set. Let cool completely before serving. Serve at room temperature or chilled.

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