No fruit in the fridge? No sweat! Vinegar pies are a bygone tradition from the Depression era, but that doesn’t mean they aren’t still delicious. The vinegar adds a tart and tangy flavor, similar to a lemon or Key lime pie. The filling sets up similar to a citrus curd or chess pie custard. Since vinegar is the flavor that takes center stage here, you’ll want to use one that’s high quality. Next time your fruit bowl is empty (or you just want to try something new), give these vinegar pies a try!
Preheat oven to 350°F. In a large bowl, beat the eggs until smooth. Add the sugar and mix well. Add vinegar, butter and vanilla and blend until smooth. Pour into pie shell and bake for 55-60 minutes or until filling is set and the crust is golden brown. Remove from the oven and garnish the balsamic vinegar pie with toasted pine nuts. Let cool before serving.
Preheat oven to 350°F. In a large bowl, beat the eggs until smooth. Add the sugar and mix well. Add vinegar, butter and vanilla and blend until smooth. Pour into pie shell and bake for 55-60 minutes or until filling is set and the crust is golden brown. Remove from the oven and garnish the balsamic vinegar pie with toasted walnuts. Let cool before serving.
