Vinegar Pie
- 1½ cups sugar
- ½ cup (1 stick) butter, melted
- 3 large eggs
- 1½ tablespoons cider vinegar
- 1 teaspoon vanilla extract
- One 9-inch unbaked pie shell
Instructions:
To catch boilovers, bake the pie on a baking sheet.
- Preheat the oven to 325° F.
- Beat the sugar and melted butter in a small electric mixer bowl for about 1 minute, first at low speed, then at moderate, until well combined; scrape the bowl down at halftime.
- With the mixer at low speed, beat in the eggs one by one and continue beating for about 30 seconds or until light. Mix in the vinegar and vanilla, and when thoroughly combined, pour the filling into the pie shell.
- Slide the pie onto a baking sheet and bake on the middle oven shelf for about 1 hour or until puffed, nicely browned, and a cake tester inserted halfway between the edge and the center comes out clean.
- If you want to serve the pie warm, cool on a wire rack for 30 minutes. Or, if you prefer, cool the pie to room temperature before serving.