Thursday, March 14, 2013
I just eeked this Vinegar Chess Pie out in time to celebrate Pi Day. Luckily, my husband was working from home and my son was happily engaged with some Tom & Jerry cartoons, affording me the time and level of focus required to whip up a pie. Also in my favor, I had just enough apple cider vinegar left to use in the pie. The piece I just ate was superb, still warm and custardy with a delicate sugar crust on top. This is the closest thing to Sugar Pie that I make. Check out the ingredients and you'll agree. How sad. I wanted to post a link to the recipe, but since the magazine has gone under, it's not online anymore. I've been redirected to Better Homes and Gardens. Sheesh. I guess I'll type it out for y'all.
Vinegar Chess Pie (from ReadyMade issue 50 Dec/Jan 2011)
one prebaked pie crust
1/2c. melted butter, slightly cooled
3 large eggs
2T cider vinegar
1/4c. heavy cream (I used half n' half this time around)
directions: Whisk sugar, salt, and butter in a large bowl. Add one egg at a time. Stir in vinegar, vanilla, cream, cornmeal, and nutmeg. Whisk gently. Pour into prebaked crust. Bake at 350F for 40-50min (I took it out after 40 min this time). The top should be set, but it should still be a little bit wiggly jiggly underneath. Cool and devour.
Current Pie Tally: 109