Vinegar Pie

• Single pie crust (store bought or homemade basic pie pastry)
• 3 tbsp cider vinegar
• 2 eggs
• 1 cup sugar
• 1 cup light brown sugar
• 1/4 cup melted butter, cooled
• 1/4 cup flour
• 1/4 tsp nutmeg
• 1 cup water

1. Preheat oven to 400.
2. In small bowl, hand beat eggs until combined and lemony looking
3. In large bowl combine sugars, flour and nutmeg with whisk until no lumps remain
4. Stir in vinegar, eggs, water and melted butter. Mix well.
5. Pour into prepared pie shell and bake 30 minutes. Pie will be set and slightly jiggly with a thin golden brown crust on top. Let cool completely before slicing.

I love making this pie for Thanksgiving. My father in law can’t stop eating it.

It’s a recipe that dates from when fruit was scarce and eggs were plentiful. The first time I made it I cringed when I tasted it expecting it to be nasty, but I was pleasantly surprised. The pie tastes lemony, not apple-y. You can blind bake the crust for a crisper crust as well.