VINEGAR PIE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 1 (9-inch) pie or 9 1/2-inch tart
Number Of Ingredients 10
Steps:
- Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
- In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
- In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
- While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
- Decorate with berries, if you like.
- Pie Shell:
- 3 tablespoons solid vegetable shortening
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
- 2 to 3 tablespoons ice water
- Nonstick vegetable spray, for coating pan
- Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff.
- Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Set a rack in the middle of the oven and preheat to 400 degrees F.
- Lightly coat a 9-inch pie pan with nonstick vegetable spray.
- On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes.
- Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool.
- When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart "curd-style" pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake.
- O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world.
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MSBD GAMING
[email protected]I'm sorry, but this pie is just not good.
Mahmoud Ahmed
[email protected]This pie is a waste of time and ingredients.
Naseeb Zada
[email protected]I would not recommend this recipe to others.
Kaisar Rajvi
[email protected]Overall, I thought this vinegar pie was just okay. It's not something I would make again.
Wyatt Lominac
[email protected]I think this pie would be better with a different type of crust, maybe a graham cracker crust.
Reedam Dong
[email protected]I found the crust to be a bit dry, but the filling was delicious.
Aaliyan marshall
[email protected]This vinegar pie is a bit too tangy for my taste, but I can see how others might enjoy it.
Mtee Kgotso
[email protected]I love the combination of sweet and tangy flavors in this pie. It's the perfect dessert for a summer party.
Gaming Mamu
[email protected]This vinegar pie is a great way to use up leftover vinegar. It's also a delicious and unique dessert that's sure to impress your guests.
Khalid Salih
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The crust is flaky and the filling is creamy and tangy. It's the perfect dessert for any occasion.
Michelle Boyd
[email protected]This pie is a must-try for anyone who loves unique and delicious desserts. The vinegar adds a tangy twist that really elevates the flavor of the pie. I highly recommend it!
Blu Cheez
[email protected]I'm not a huge fan of vinegar, but I thought I'd give this recipe a try. I'm glad I did! The vinegar flavor is subtle and it really complements the sweetness of the sugar. The pie is also very easy to make.
Malik McCalla
[email protected]This vinegar pie was a hit at my last dinner party! Everyone loved the unique flavor and the beautiful presentation. I'll definitely be making this again.
Umar Maqbool
[email protected]I followed the recipe exactly, and my pie turned out perfectly. The crust was crispy and the filling was smooth and creamy. I highly recommend this recipe to anyone looking for a unique and delicious dessert.
Shawn Harris
[email protected]I tried this recipe out of curiosity, and I'm so glad I did! The vinegar adds a unique depth of flavor that I've never experienced in a pie before. It's a great dessert for those who enjoy something a little bit different.
Shahjan Ali
[email protected]This vinegar pie recipe is a true hidden gem! I was skeptical at first, but the combination of sweet and tangy flavors is simply divine. The crust is flaky and buttery, and the filling is perfectly balanced. I've already shared the recipe with all my