Grammy Bec's Vinegar Pie
Blue Ribbon Recipe
We tested the German Chocolate Vinegar Pie and, oh my, it was good. The base pie is rich and creamy. It only gets better when you add the chocolate, coconut, and pecans. They sent this pie over the top! The Test Kitchen
1unbaked pie shell (I make my own but use what you choose, just make sure it is thawed if frozen)
1 1/4 csugar
2 Tbspapple cider vinegar
2 Tbspall-purpose flour
1 stickmelted butter, salted (if you use unsalted, add a pinch of salt)
How to Make Grammy Bec's Vinegar Pie
- This is the best base pie I have ever used. I have had it plain or with raspberries and lemon curd, German chocolate style (the one I made today), drained fruit cocktail baked in it, strawberries, peaches, mango... about any fruit you can think of and every nut you can think of! Just plain is awesome on its own. Just so versatile and oh so good.
- Prepare pie crust making fresh or using refrigerated. If using frozen MAKE SURE IT IS THAWED. Also, make sure all the cracks are pressed together! LOL, I made a floater as my hubby called it the filling went under the crust and it floated all throughout the pie. It was still good but uggggggggggglllllllllllllllllyyyyyyyyyyyyyyyy!!
- Pour into unbaked pie shell and bake for a plain vinegar pie or add anything you think you would like to it!
If making a plain vinegar pie, bake at 350 for 40-45 minutes until set. This pie sets well so it should not shake and shimmy.
Cool pie for at least 1 hour or longer. Top with anything you like. :)