Today I made a discovery in Grandma's kitchen.

I learned to day that vinegar in pie is simply delicious!

Try this: 

Vinegar Pie

Crust

9 inch pie pan

Preheat oven 400 degrees

1 cup flour

1 cube butter

pinch salt

4 T water-more if it won't hold together.

Blend with pastry blender.

Roll out, fit to pie shell.  Poke with fork several times on the bottom and sides of the dough.  Bake 12-15 min.  Light brown.

Filling

2 large eggs

1 cup sugar

1 T all-purpose flour

1 cup cold water

2 Tablespoons Honey Wine Vinegar

Cinnamon for dusting

Whisk together eggs and 1/4 cup sugar in a bowl until blended well.  Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar.  Bring to a boil, whisking until sugar is dissolved.  Add to egg mixture in a slow stream, whisking constantly.

Put everything back into sauce pan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175 degrees F (do not boil).  Pour into cooked pie crust.

Reduce heat to 350 degree.  Cook until filling is set, 15-20 minutes, then cool completely in pan on a rack.  Dust evenly with cinnamon.

I tasted it while it was still warm because I just could not wait.  I was very good.  I think that I will ask Grandma to help me make it again very soon!

I had left over pie dough trimmed from the pie crust.  So I rolled it out and placed it on a cookie sheet and sprinkled cinnamon and sugar, then baked it for 12-15 min, with the pie crust.

I am glad that I tried it!

Chef Dalton

02/22/2011