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Active Time
1 hour
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总Time
5 hours (includes chilling)
This recipe comes from a 1963 issue ofGourmetmagazine, but thehistory of vinegar piegoes back much further. The pie skips out on fresh fruit or citrus juice in favor of the fruity acidity of apple cider vinegar, which makes it both thrifty and practical. Although the dessert is often mistakenly described as being spurred by Depression-era austerity, people have actually been making it since at least the mid-1800s.
After par-baking a pie crust, you pour in a gently cooked mixture of flour, sugar, water, vinegar, and eggs for a brief bake and a sprinkle of cinnamon. If you lovechess piebut wish that it packed a bit more punch, try this centuries-old classic.
Ingredients
8–10 servings
Step 1
Roll out1 diskOur Favorite Pie Cruston a lightlyflouredsurface with aflouredrolling 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.
Step 2
Place rack in middle of oven; preheat oven to 400°F.
Step 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.
Step 4
Meanwhile, whisk2 large eggsand¼ cup (50 g) sugarin a medium bowl until well blended; set aside.
Step 5
将剩余的¾ cup (150 g) sugarand1 Tbsp. all-purpose flourin a 1-qt. heavy saucepan. Add2 Tbsp. cider vinegarand 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.
Step 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.
Step 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 withcinnamonand serve dolloped withSweetened Whipped Cream.
Leave a Review
Reviews (10)
Back to TopLike the other reviewers mentioned, this tastes similar to a chess pie. The vinegar is not as bad as you would think. It gives the pie a mock lemon flavor. If you don't tell your guests the title of the pie, they'll swear you used lemons in the ingredients.
dennispierce8783
12/14/2015
This is also called Chess pie. Instead of using all-purpose flour try using cornmeal flour. The purpose of the flour is not thicken but it adds a crust to top of the pie. The custard will thicken on it's own. I love this pie it's easy to make. I prefer a cookie crust.
ats02171
1/3/2010
Are you sure it only calls for 1 T flour. It seems that with the liquid and only 1 T flour it would be soupy.
charlie390
Eugene,Oregon
4/22/2009
I wonder how it would taste using balsamic vinegar?
Anonymous
Green Bay, WI
9/16/2008
I don't really like custard-y stuff, but it wasn't bad.
Anonymous
California
7/18/2008
this wasn't the best pie ever. it was edible, but i wouldn't make it again.
Anonymous
boston ma
6/8/2004
This is an old favorite that I'd lost the recipe to; very glad to find it again. I usually double the vinegar, which makes it just a bit tangier, but not too much so. Try it with raspberry or other fruit vinegars!
Marye
Baltimore
4/18/2003
I too was so intrigued by this recipe that I had to try it. My husband, the cook, could not identify the secret ingredient but he thoroughly enjoyed the pie. The crust recipe is especially light and fluffy and definitely worth the extra work.
Anonymous
a cook in San Diego
2/21/2003
very good. i was surprised at the final result. most thought it was a custard pie. hint: don't tell them the true ingredients until they have taken at least one bite.
Chicago, IL
11/20/2002
I had to make this just to see what it was about--it was wonderful! My family never would have eaten it had I told them beforehand the name of the pie...now they ask me to make it!
Anonymous
Palm Beach,Florida
5/20/2002
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