Description
A classic Southern dessert with a tangy-sweet filling made from simple pantry staples. This vinegar pie has a custard-like texture with a hint of citrus, perfect for those who love a balance of sweet and tart flavors.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3–4 tablespoons ice water
- For the filling:
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter, melted
- For garnish (optional):
- Whipped cream
- Lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a bowl, mix flour and salt. Cut in chilled butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out dough on a floured surface and fit into a 9-inch pie dish. Trim edges and crimp. Prick bottom with a fork and pre-bake for 10 minutes.
- Make the filling: Whisk sugar, flour, and salt in a bowl. Add eggs, vinegar, water, vanilla, and melted butter. Mix until smooth.
- Pour filling into the pre-baked crust. Bake for 35-40 minutes until set (center should jiggle slightly).
- Cool completely on a wire rack before slicing. Serve with whipped cream and lemon zest if desired.
Notes
For a stronger vinegar tang, use white vinegar instead of apple cider. Store leftovers in the refrigerator for up to 3 days. Pie firms up as it cools.