Vinegar Chess Pie

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blackbirds chess dessert pie recipe vinegar
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ReadyMade

Posted by ReadyMade  
Written by Jeanette Abbink

“We're really into balanced flavors, so we include vinegars, bitters, aromatics, and savory elements so the results are not just sweet on sweet. The humble ingredients in this pie will surprise you with their tastiness.” —Melissa

Skill Level

Easy

Active Time

Less than an hour

Cost

$

    Materials

  • For the Crust:
  • One all-butter piecrust
  • For the Filling:
  • ½ c melted butter, slightly cooled
  • 1½ c sugar
  • 3 eggs
  • 2 T apple cider vinegar
  • 1 t vanilla
  • ¼ c heavy cream
  • 2 T white cornmeal
  • ¼ t salt
  • 1/8 t freshly ground nutmeg

    Tools

  • Oven
  • Large mixing bowl
  • Whisk
  • Large-rimmed baking sheet
 
1

For the Crust: Preheat your oven to 375°F. Roll out your piecrust to fit a 9-inch pie plate and crimp the edges. Prick the bottom all over with a fork, then place in the freezer for about 15 minutes or until well chilled.

2

Remove from the freezer and line the chilled crust with foil so that the edges are covered and all surfaces of the crust have contact with the foil. Place ceramic pie weights on top of the foil to cover the bottom (you can also use uncooked beans or rice).

3

Bake for 20-25 minutes until the crust looks very set but is not totally done. Remove from the oven and remove the foil and pie weights. Place back in the oven for another 3-5 minutes to set the top.

Note: Prebaking is usually necessary for a custard pie in order to get the bottom crust completely done. Since you are pouring in wet ingredients that bake for a shorter time, the crust needs a head start to finish at the same time as the custard.

4

For the Filling: Preheat the oven to 350°F.

5

In a large mixing bowl, combine sugar and salt with the melted butter and whisk thoroughly. Add one egg at a time, blending after each addition.

6

Stir in vinegar, vanilla, and cream, then add the cornmeal, salt, and nutmeg. Whisk gently until combined.

7

Pour filing into prebaked pie shell. Carefully place on large rimmed baking sheet.

8

Bake for about 45 to 50 minutes, watching closely after 35 minutes (custard baking can vary widely from oven to oven). Be careful not to overbake: The edges should be set, and the center should wobble a little. There will be slight browning on top.

9

Serve at room temp or chilled with freshly whipped cream.