Vinegar Pie

Prep Time:

50m

Bake/Cook Time:

45m - 50m

Yield:

1, 9-inch pie pan

Get ready to be pleasantly surprised with a classic Southern treat – Vinegar Pie! Now, I know what you might be thinking - vinegar in a pie? But hold on, because this humble pie is all about making the most out of simple ingredients you probably already have in your kitchen. It's a sweet, custardy pie with a subtle tang that will win over your taste buds. So, if you're in the mood for something comforting, nostalgic, and easy to whip up, you're in for a treat.

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Products Used

Confectioners Powdered Sugar Poly Bag

Dark Brown Sugar Poly Bag

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crisp Crust

1 stick (113g) unsalted butter, soft
2/3 cup (80g) Imperial Sugar Confectioners Powdered Sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 3/4 cups (210g) all-purpose flour*

Filling

4 large eggs
1/4 cup (60g) whipping cream or half-half
1 cup (200g) Imperial Sugar Light Brown Sugar or Imperial Sugar Dark Brown Sugar
1/4 teaspoon salt
6 tablespoons (84g) unsalted butter, melted
4 teaspoons (20g) white or red wine vinegar
1 teaspoon vanilla extract

Topping

1 cup (240g) heavy cream
2 tablespoons (25g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

For crust mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Scrape well, mix again and add salt and vanilla.
Sift flour and in one step add to above. On lowest speed mix until just combined. Do not over mix.
Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
Set aside a 9-inch-pie pan and preheat oven to 375°F.
Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans are not necessary.
After 4-5 minutes of baking check pie. If bubbles are forming prick again with a fork. If a small area of sides has collapsed, press it back up. Bake until pie shell is showing very faint signs of light golden 9-11 minutes. Time will depend on thickness and type of pie vessel used. Reduce oven temperature to 325°F.
For filling in a bowl large enough to hold all ingredients whisk eggs until smooth. Add whipping cream followed by brown sugar. Whisk well to combine. Add salt, melted butter, vinegar, and vanilla. Let mixture sit for at least 5 minutes, whisk again and pour into prebaked shell.
Pour into baked shell and place in oven. Bake for about 45-50 minutes. Tap sides of pan near end of baking. Center of pie will barely tremble when sides are tapped.
Cool completely before moving to next step.
Whip heavy cream, sugar, and vanilla extract to firm peaks. Fit cream in a pastry bag fitted with a medium/large French star tip.
Pipe cream on surface.