Vinegar Pie

Contributed By: Parker

Ingredients:

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

Method:

1. Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers.
2. Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil.
3. Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15 to 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Helpful Hints:

TOTAL TIME: Prep: 40 min. Bake: 1 hour + cooling
YIELD: 8 servings.
Nutrition Facts
1 slice: 545 calories, 25g fat (13g saturated fat), 41mg cholesterol, 316mg sodium, 78g carbohydrate (50g sugars, 0 fiber), 2g protein.


Return To List Of Recipe Titles