Old-fashioned Vinegar Pie Recipe
Step back in time with this old-fashioned vinegar pie recipe. This clever pantry-staple dessert transforms simple ingredients into a sweet, creamy, and gently tart bakery-style custard pie with a rich brown butter depth.
Equipment
- 9-inch pie pan
- Parchment Paper
- Pie Weights
- Whisk
- Small pan
Ingredients
For the Crust
- 1 single crust pie dough
For the Filling
- 4 large eggs
- 1 cup packed light brown sugar
- 0.5 teaspoon kosher salt
- 6 tablespoons melted unsalted butter
- 2 tablespoons apple cider vinegar
Instructions
Prepare the crust
- Set your oven to 350°F. Fit the pastry into a 9-inch pie pan, and make sure it is not deep dish, then crimp the edge so it holds its shape as it bakes.
- Lay parchment paper or a large coffee filter right onto the dough, then fill it with pie weights or dried beans so the bottom stays flat. Bake for 15 minutes at 350°F, until the edges look set and matte instead of raw.
- Lift out the parchment and weights carefully while the crust is hot. Brush the crust with a light egg wash to seal it, then prick the bottom with a sharp knife so steam can escape. Bake another 10 to 15 minutes until the base looks dry and lightly baked, not glossy.
- Let the crust cool slightly so the filling hits a warm shell, not a scorching one.
Whisk the custard base
- In a medium bowl, whisk the eggs with the light brown sugar and kosher salt until the mixture looks completely smooth and unified, with no streaks of egg white and no sugar clumps.
Brown butter twist and finish the filling
- Warm the 6 tablespoons melted unsalted butter in a small pan until it deepens in color and smells nutty, like toasted hazelnuts and caramel. Keep it moving, and pull it off the heat as soon as you see browned bits and smell that toasty aroma.
- While whisking constantly, drizzle the browned butter into the egg mixture in a thin stream so the eggs temper gently instead of scrambling. If using, stir in 1 teaspoon vanilla bean paste here to perfume the custard.
- Whisk in the apple cider vinegar until the custard looks glossy and fully blended.
Bake and cool
- Pour the filling into the pre-baked crust and bake for about 35 minutes, until the center reaches an internal temperature of 165°F. You will see it puff and bronze on top in the oven, then relax and settle as it cools.
- Cool the pie completely to room temperature before slicing. This resting time is when the custard finishes setting into clean, creamy slices. Serve at room temperature or slightly chilled.
Notes
Pro Tip: Blind baking the crust is non-negotiable. Brushing a light egg wash onto the hot crust creates a protective barrier that prevents a soggy bottom once the wet custard is poured in.
Baking Tip: Use a food thermometer to check the center of the pie. It is perfectly set and safe from curdling when it reaches exactly 165°F, giving you creamy slices without guesswork.
Technique Tip: When tempering the eggs, ensure you drizzle the hot browned butter very slowly while whisking constantly. This acts as an insurance policy against scrambling the eggs.
Storage Tip: Because this is an egg-based custard, it requires refrigeration. Store the pie covered in the fridge and enjoy within 3 to 4 days for the best texture and flavor. Freezing is not recommended as it can make the custard rubbery.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 110mgSodium: 250mgPotassium: 80mgSugar: 25gVitamin A: 400IUCalcium: 30mgIron: 1mg
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