Old fashioned vinegar pie

Happy early birthday to my husband! He recently started a new job that has a bit of a hectic schedule, so we celebrated his birthday with our parents this past weekend. I always let him pick his birthday dessert, which is almost always a pie. I had him look through my "Pie!" board on Pinterest this year to get some ideas. He chose vinegar pie! Wait, what?! Vinegar pie is a thing? That's what we said when we first heard about it last year. It's been on my list of recipes to try ever since so I was glad he picked it. Plus, since I'm slowly plugging along at my 25 Pies in 2015 Challenge, it helped to give me another pie recipe for the year! 

So there were six of us that ate this pie and overall the reactions were positive. You really can't taste the vinegar. Since there's so much sugar in the pie, it gets a nice crusty top which is delicious. It's very sweet, so the raspberries (slightly tart) were a nice compliment. This recipe is a mix of the many I found on the web. There seems to be a mix of those that are plain, those that contain lemon flavor, and then those that are spiced. For the most part it seems that people agree that it's an old pioneer recipe that was made when fruit supplies were depleted. 

Old fashioned vinegar pie
1 recipe for your favorite pie crust (olive oil or lard/butter)
1/2 cup (1 stick) unsalted butter, melted and cooled
1-1/2 cups granulated sugar
3 large eggs
2 tablespoons cornstarch
2 tablespoons apple cider vinegar
1 tablespoon pure vanilla extract
pinch of salt
1/8 teaspoon freshly grated nutmeg
berries, for serving, optional

Fit your pie crust into a 9-inch pie pan. Preheat the oven to 375 degrees.

Whisk together all of the filling ingredients (butter through nutmeg) until smooth. Pour into the pie crust. Lightly rap the pie pan down onto the counter to remove as many bubbles as you can.

Place in the oven and bake for 10 minutes. Then reduce the heat to 325 degrees and continue to bake until the top and crust are golden and the filling is set, about 25-35 minutes.

Let cool completely before slicing. Serve topped with raspberries, blueberries, or strawberries, if desired.

What was I cooking one year ago?: blueberry button cookies
Two years ago?: queso blanco dip
Three?: cumin & lemon roasted cauliflower
Four?: pineapple sage pound cake
5?: watermelon & feta salad

Check out all the other 25 Pies in 2015 (so far)!