Vinegar Pie

 

So on Mom and Dad's last venture to the NC mountains, they came across a dessert that Dad wanted to see repeated so they tracked down a recipe and here you go...Vinegar Pie!  Yeah, I made that face too, BUT always being up for new food adventures, I thought I'd try it out.

Now the funny thing is that in all the variations of this recipe (which by the way has been around forever from what I can tell) vinegar is actually a minor ingredient.  My theory?  Someone made this pie and it was so good that they told everyone it was "vinegar" pie so that they could have it all to themselves.  Don't blame them.  It's actually a form of custard pie and very tasty.

Vinegar Pie

5 eggs
4-1/2 tsp. vanilla
1 tbsp. apple cider vinegar
1-3/4 cups sugar
4-1/2 tsp. flour
1/2 cup whipping cream
3/4 cup unsalted butter, melted and cooled to room temp
1/2 cup chopped pecans
9" unbaked deep dish pie crust

Beat eggs, vanilla, and vinegar together in a mixer on medium speed for 5 minutes.  Set aside.  By beating the ingredients for a longer time, it helps aerate the mixture which will add some volume to the final product.

Stir sugar and flour together.  Add in the egg mixture and beat for 5 minutes, or until the mixture is no longer grainy.

Slowly add in the whipping cream.  Then stir in the melted butter until all is well blended.

Pour mixture into the unbaked pie crust.  Sprinkle chopped pecans across the top.

Bake at 325 degrees for 45 minutes.  When time is up, loosely cover the pie with a piece of foil and continue to bake for an additional 15 minutes.

Remove from oven and cool on a rack.  Refrigerate until ready to serve.  When I pulled the pie from the oven, it was a bit on the puffy side but finally settled after it had some time to rest.