epicurious4.0
Vinegar Pie
Finished with a dusting of cinnamon, this pie skips the citrus in favor of the fruity acidity of apple cider vinegar, which makes it both thrifty and practical.
👥 8 Servings⏱️ Prep & Cook: 5h🔥 Cook: 1h👤 The Gourmet Test Kitchen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●saucepan
- ●wooden spoon
📝 Preparation Steps
1
Roll out 1 disk Our Favorite Pie Crust on a lightly floured surface with a floured rolling pin into a 12" round. Fit dough into 9"–9½" round fluted tart pan and trim excess, leaving a ½" overhang. Fold overhang inward and press against sides of pan to form a rim that extends ¼" above pan. Prick bottom of shell all over with a fork; chill ⏱️ 15 minutes.
disk Our Favorite Pie Crust1(200 g) sugar, divided1 cup
2
Place rack in middle of oven; preheat oven to 400°F.
3
Line shell with foil and fill with pie weights or raw rice. Bake crust until edge is pale golden and sides are set, about ⏱️ 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8–⏱️ 10 minutes more.
4
Meanwhile, whisk 2 large eggs and ¼ cup (50 g) sugar in a medium bowl until well blended; set aside.
large eggs2(200 g) sugar, divided1 cup
5
Whisk remaining ¾ cup (150 g) sugar and 1 Tbsp. all-purpose flour in a 1-qt. heavy saucepan. Add 2 Tbsp. cider vinegar and 1 cup cold water and whisk to combine. Bring to a boil, whisking until sugar is dissolved. Slowly stream vinegar mixture into egg mixture, whisking constantly.
. all-purpose flour, plus more for surface1 Tbsp(200 g) sugar, divided1 cup
6
Pour pie filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12–⏱️ 15 minutes (do not boil). If pie shell is not ready, pour filling into a 2-cup glass measure and cover surface with a round of wax paper.
7
Reduce oven temperature to 350°F; pour hot filling into baked pie shell and return to oven. If crust is browning too quickly, cover the edges with a pie shield or aluminum foil. Bake pie until filling is set, 15–⏱️ 20 minutes, then cool completely in pan on a wire rack. Dust evenly with cinnamon and serve dolloped with Sweetened Whipped Cream.
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