Marty Huff's Vinegar Pie
OK...don't judge a book by its cover (or a recipe by its vinegar content!) This one's a real keeper. Try it and you'll see just what I mean!!
MARTY HUFF'S VINEGAR PIE
You'll catch more pie eaters if you don't mention vinegar
"On summer vacations to Vermont as a child, I was known to consume certain pies at one sitting," write Marty Huff of Lake View. "One of those pies came from the kitchen of our babysitter, Mrs. Smith. We always called it (jokingly) a Mrs. Smith's pie, but later in life I was
shocked to find it actually was called a vinegar pie.
"During research, I found this to be a popular northeast dessert from the 1700s.
"This is a must-try dessert. Everyone who has ever tasted it loves it, but I never mention the word vinegar until after coffee.
"Although I have culinary training from around the world and have owned my own restaurant and catering company, I'm never ashamed to serve this simple, quick and conversational dessert."
pastry for a single-crust pie
1-1/2 cups sugar
1/4 lb. (1 stick) butter, melted and cooled
3 eggs, lightly beaten
2 Tbsp. all-purpose flour
2 Tbsp. cider vinegar
1 Tbsp. vanilla extract
Preheat the oven to 350� F. Line a 9-inch pie plate with the pastry, crimping the edges. In the large bowl of an electric mixer, combine the remaining ingredients and beat 1 minute on high. Pour into the crust. Bake for 50 minutes, until the pie is set and golden. Let cool completely before serving. It's very tasty when chilled, too.
6 servings.
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