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Vinegar Pie

A delightful combination of sweet and tangy flavors, this Vinegar Pie features a silky custard filling in a flaky crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Pie Crust
  • 1 count (9-inch) pie crust, homemade or store-bought Chilled
For the Custard Filling
  • 1 1/2 cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 3 large eggs, room temperature
  • 2 tablespoons distilled white vinegar or apple cider vinegar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 cup whole milk, room temperature (or 3/4 cup milk + 1/4 cup heavy cream for extra silkiness)
  • 1 teaspoon pure vanilla extract
  • to taste Freshly grated nutmeg or cinnamon Optional, for dusting

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Fit the chilled pie crust into a 9-inch pie dish, crimp the edges, and trim any excess. Prick the bottom lightly with a fork.
  2. If you prefer a crisper base, blind-bake the crust for 10 minutes with pie weights; otherwise, you may bake the custard in the raw crust.
  3. In a mixing bowl, whisk together the sugar, flour, and salt until homogenous.
  4. In a separate bowl, beat the eggs lightly. Whisk in the vinegar, melted butter, milk, and vanilla until smooth.
  5. Gradually whisk the dry ingredients into the wet mixture until fully blended and velvety. Strain through a fine sieve for an ultra-silky texture.
Baking
  1. Pour the custard into the prepared pie shell. Bake for 35–45 minutes, rotating once, until edges are set and center jiggles slightly.
  2. If the crust edges brown too quickly, shield them with foil.
  3. Remove from the oven and let cool to room temperature, then chill for at least 2 hours to fully set.
Serving
  1. Slice with a warm, thin-bladed knife for clean edges. Serve cooled or lightly chilled.
  2. Top with whipped cream, lemon zest, or toasted almonds as desired.

Notes

Use room-temperature eggs and milk for a smoother custard. Strain to remove coagulated egg bits for a satiny finish. Avoid overbaking; the center should wobble slightly.