Recipe: Vinegar Chess Pie

This has become one of our favorite pie recipes and is my most requested holiday pie… if only Blaine would come over to the dark side, I’d only have to make one kind. But… the man likes his pumpkin and apple pies.

Vinegar Chess Pie

One pie crust

Filling:
1/2 cup melted butter, cooled slightly
1 1/2 cups sugar
3 eggs
2 T apple cider vinegar
1 tsp vanilla
1/4 cup whipping cream
2 T white cornmeal
1/4 tsp salt
1/8 tsp ground nutmeg

 

Crust:

Preheat oven to 375F. Roll out crust into 9 inch pie plate; crimp edges. Prick bottom of crust well with a fork; freeze for about 15 minutes or until well chilled.

Remove from freezer and line with foil so that edges are covered and all surfaces o crust have contact with foil. (I’ve had the foil stick. Note to self: next time try buttering foil.) Place pie weights on top of the foil to cover the bottom of the crust. (I use dry beans.)

Bake 20-25 minutes. Remove pie weights and foil. Bake 3-5 minutes more to set crust.

 

Filling:

Preheat oven to 350F. In large bowl, combine sugar, salt, and melted butter. Whisk thoroughly. Add one egg at a time, blending well after each. Stir in vanilla, vinegar, cream, then cornmeal, salt, and nutmeg. Whisk gently. Pour into prebaked crust. Place on large cookie sheet.

Bake 45-50 minutes, checking after 35 minutes. (Mine is typically done at 35-40 minutes. Watch it carefully.) Edges should be set, center slightly wobbly, and slight browning on top. Serve at room temp or chilled with whipped cream.