Rustic Vinegar Custard Pie
This Rustic Vinegar Custard Pie is a cherished family recipe passed down through generations, evoking the warm memories of my Aunt Laura's kitchen. With its luscious, creamy filling made from simple pantry staples like sugar, eggs, and the unique tang of vinegar, this pie is a delightful blend of sweet and tart. The absence of milk allows the flavors to shine through, while the flaky, golden crust provides the perfect base. Served chilled and adorned with fresh berries such as strawberries, blueberries, or raspberries and a dollop of cream, this pie is a nostalgic taste of the old ranch days, perfect for any dessert occasion.
N/A
Servings
220
Calories
10
Ingredients
Ingredients
Sugar
1 1/4 cups (Measure and set aside.)
Flour or Rice Flour
3 tablespoons (Measure and sift if necessary.)
Cold Water
1 1/4 cups (Measure and set aside.)
Eggs
4-5, beaten (Crack and beat in a bowl.)
Butter or Margarine
3 tablespoons (Melt in saucepan.)
White Vinegar
5 tablespoons (Measure and set aside.)
Unbaked Pie Shell
1 (10-inch) (Place in pie pan.)
Dried Beans
20 (Use as pie weights.)
Salt
1 dash (Sprinkle on crust.)
Aluminum Foil
1 piece (Cut to wrap around crust.)
Instructions
1
In a large saucepan, melt the butter or margarine over low heat.
2
Add the sugar and flour or rice flour, and mix well until combined.
3
Gradually whisk in the cold water and vinegar until the mixture is smooth and free of lumps.
4
In a separate bowl, beat the eggs, then add them to the saucepan and stir to combine.
5
Cook the mixture over low to medium heat, stirring continuously until it begins to thicken. Once thickened, remove from heat and set aside.
6
Preheat your oven to 450°F (230°C).
7
Prepare the pie crust by placing it into a deep dish pie pan. Flute the edges using the back of a fork.
8
Using a fork, pierce the bottom of the crust in several spots to prevent bubbling.
9
Place dried beans in the bottom of the pie crust as weights, then bake for 8 minutes.
10
Remove the pie crust from the oven, lower the temperature to 375°F (190°C), and take out the beans.
11
Sprinkle a dash of salt on the crust's bottom, then pour the custard filling inside, leveling it off as needed.
12
To prevent over-browning, wrap aluminum foil around the edges of the pie crust.
13
Bake the pie for 40 to 45 minutes, or until the filling is lightly browned and a knife inserted into the center comes out clean.
14
Allow the pie to cool in the refrigerator or a cooler before serving.
15
Serve each slice topped with fresh berries and a dollop of cream for an irresistible finish.
Nutrition Information
7.8g
Fat
31.9g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Rustic Vinegar Custard Pie?
It is a vintage family recipe featuring a sweet and tart custard filling made with vinegar instead of milk, served in a flaky golden crust.
Who is the origin of this specific recipe?
This pie is a cherished family recipe passed down through generations, specifically evoking memories of Aunt Laura's kitchen.
What makes the flavor of this pie unique?
The unique tang of white vinegar blended with sugar creates a delightful sweet and tart flavor profile.
Does this pie contain milk?
No, the absence of milk allows the simple pantry flavors and the tang of the vinegar to shine through.
What are the main ingredients for the custard filling?
The filling is made from sugar, flour or rice flour, cold water, beaten eggs, butter or margarine, and white vinegar.
Can I use rice flour in this recipe?
Yes, the recipe allows for either 3 tablespoons of regular flour or rice flour as a thickener.
How many eggs are required for the filling?
The recipe calls for 4 to 5 beaten eggs.
What kind of vinegar is used?
The recipe specifies using 5 tablespoons of white vinegar.
What size pie shell is needed?
A 10-inch unbaked pie shell is required for this recipe.
How do I prepare the pie crust?
Place the unbaked shell in a deep dish pan, flute the edges with a fork, and pierce the bottom in several spots.
Why is the pie crust pierced with a fork?
Piercing the bottom of the crust in several spots helps prevent bubbling during the initial baking process.
What is the purpose of dried beans in this recipe?
Dried beans are used as weights during the initial 8-minute blind bake to keep the crust flat.
At what temperature should I preheat the oven?
The oven should be preheated to 450°F (230°C) for the first stage of baking.
How long do I blind bake the empty crust?
The crust is baked with bean weights for 8 minutes before the filling is added.
What is the baking temperature after adding the filling?
After the initial bake, lower the temperature to 375°F (190°C) for the remainder of the process.
How is the custard mixture prepared?
Melt butter, mix in sugar and flour, whisk in water and vinegar until smooth, add eggs, and cook over low heat until thickened.
How do I prevent the crust edges from over-browning?
Wrap a piece of aluminum foil around the edges of the pie crust before the final bake.
How long does the pie need to bake once filled?
The filled pie should bake for 40 to 45 minutes.
How do I know when the pie is finished baking?
The pie is done when the filling is lightly browned and a knife inserted into the center comes out clean.
Should the pie be served warm or cold?
The pie should be allowed to cool in the refrigerator or a cooler and is best served chilled.
What are the recommended toppings for serving?
Serve each slice topped with fresh berries like strawberries or blueberries and a dollop of cream.
How many calories are in one serving of this pie?
There are approximately 220 calories per serving.
What is the fat content per serving?
Each serving contains 7.8g of fat.
How many carbohydrates are in a slice?
There are 31.9g of carbohydrates per serving.
What is the protein content of the pie?
Each serving provides 4g of protein.
Is salt used in this recipe?
Yes, a dash of salt is sprinkled on the bottom of the crust after the blind bake but before adding the custard.
Is this considered a vintage recipe?
Yes, it is tagged as a vintage and old-fashioned recipe from the old ranch days.
Can I use margarine instead of butter?
Yes, the recipe allows for either 3 tablespoons of butter or margarine.
How many total ingredients are used in this recipe?
There are 10 ingredients listed, including the crust and the beans used for weighting.
What type of dish is best for this pie?
A deep dish pie pan is recommended to accommodate the custard filling.