Brown Sugar Vinegar Pie
Brown Sugar Vinegar Pie recipe
Yield
12 servingsPrep
30 minCook
30 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
all-purpose flour
|
|
|
nutmeg
|
*
|
||
| 3 | tablespoons |
apple cider vinegar
|
|
| 1 |
pie shell (9 inch)
9 inch unbaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
all-purpose flour
|
|
| 1 | x |
nutmeg
|
*
|
| 45 | ml |
apple cider vinegar
|
|
| 1 | each |
pie shell (9 inch)
9 inch unbaked |
|
Directions
Prepare pie paste and line the buttered pie pan.
Preheat the oven to 400℉ (200℃) F.
Melt butter in tin cup; beat eggs in small bowl.
In large bowl blend both sugars, flour, and nutmeg with fingers until no lumps remain.
Stir in vinegar, eggs, butter and 1 cup of water until well mixed.
Pour into pie shell and bake for 30 minutes.
Remove and cool until the filling is firm enough for cutting.
