Appalachian Vinegar Pie

Appalachian Vinegar Pie

 

Yield:  1 pie

 

Our pie-loving kin had to be pretty creative in order to have pie in the dead of winter, and they figured out how to make something out of nothing.  When they needed a sweet pick-me-up, this dessert was simple to throw together with a few staple ingredients.  It was something soul-satisfying and made with love.

 

You will need:

~       1 pie crust

~       egg wash (1 egg, beaten well with a pinch of salt)

~       4 room-temperature eggs

~       1 cup packed brown sugar

~       5 tbsp melted butter, slightly cooled

~       ½ tsp kosher salt

~       2 tbsp apple cider (or fruit scrap) vinegar

 

Ó 2025 Steader Life, LLC – Recipe Adapted From:  Pastry Chef Online – Photo Credit:  Midwest Living

 

For The Crust:

1.        Line a shallow 9" pie pan with your raw crust and crimp the edges.

2.      Insert parchment paper and fill the crust with dry beans or pie weights, bake for 15 minutes at 350°F.

3.       Carefully remove lining and weights, brush crust all over with egg wash, prick the bottom crust well, and then bake an additional 10-15 minutes, or until the bottom of the pie crust looks dry.  Press out any bubbles that form.

4.      Remove the crust from the oven and set aside.  It will be pale because the baking will finish once you put the filling in.

 

For The Filling:

1.        Whisk together the eggs, sugar, and salt until well combined and smooth. 

2.      Drizzle in the melted butter while whisking constantly, then whisk in the apple cider vinegar.

3.       Pour into the crust and bake for about 35 minutes, or until the internal temperature of the pie is 165°F.  The filling will rise up and be nicely browned on the top, and will sink back to level as it cools.

4.      Remove pie from oven and cool to room temperature.  Serve with unsweetened whipped cream if desired.