I used my favorite recipe for a homemade pie crust, but you could most definitely go for a store-bought version if you’re short on time.
After all, this isn’t the 1960’s anymore, right? This is such an easy pie to make, and you can literally whip it up in a pinch! No fancy, expensive ingredients – but you still get amazing flavor. It’s a great conversation piece, as well! You should have seen my kids’ faces when I told them we were having vinegar pie! They almost refused to have a taste but I guess it smelled too irresistible… and they loved it!
Ingredients
1/2 recipe pastry dough (or refrigerated pie crust)
2 large Eggland’s eggs
1 cup Domino sugar
1 Tbsp Gold Medal all-purpose flour
1 cup cold water
2 Tbsp apple cider vinegar
Cinnamon for dusting
Instructions:
Make pie shell:
Roll out pastry dough on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into pie plate and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and crimp against the plate rim. Prick bottom of shell all over with a fork and chill 15 minutes.
Preheat oven to 400 F.
Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes.
Filling:
Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175 degrees on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
Reduce oven temperature to 350 degrees, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent over-browning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.
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Quick tip: Serve with fresh berries or a dollop of whipped cream.