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Vinegar Pie
- Crust:
- 1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
4 tablespoons butter
1 egg
4 tablespoons ice water
Filling:- 5 eggs
2 tablespoons all-purpose flour
1 cup sugar
3 tablespoons melted butter, cooled
3 tablespoons cider vinegar
1 teaspoon vanilla extract
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sour cream
Lightly sweetened whipped cream (optional garnish)
- Sift flour and salt together into a large mixing bowl.
- Rub shortening and butter into flour mixture with your fingers until dough resembles coarse cornmeal.
- Add egg, then 4 tablespoons ice water, 1 tablespoon at a time, and mix until dough holds together.
- Cover with plastic wrap and refrigerate 1 hour.
- For the filling, beat eggs with a whisk in a large mixing bowl.
- Add flour, sugar, butter, vinegar, vanilla, raisins, cinnamon, nutmeg and sour cream. Stir just until mixed.
- Preheat oven to 300*F (150*C).
- Roll out dough into a 12-inch round on a floured work surface.
- Ease dough into a 9-inch pie pan and crimp edges.
- Add filling and bake until top is golden, about 1 hour. There will be tiny bubbles on the surface, but filling should not wiggle when pan is shaken.
- Serve warm, or refrigerate and serve cold. Top with whipped cream if desired.
Makes 6 to 8 servings.
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