DISH RESEARCH · Dessert
Vinegar pie
Jennifer Field’s selected vinegar pie fills a partially baked single pastry shell with eggs, light brown sugar, unsalted butter and apple cider vinegar, then bakes it until browned and allows it to settle.
About Vinegar pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Jennifer Field’s selected vinegar pie sweetens an egg filling with light brown sugar and seasons it with apple cider vinegar. Field describes the vinegar as a small tart note that balances the sweetness.
A prepared single pastry shell is partially baked with a parchment liner and removable weights. A separate egg-and-salt wash coats the shell before another bake dries its base.
Four eggs are whisked with light brown sugar and kosher salt. Melted unsalted butter is streamed in before apple cider vinegar is whisked through the filling.
The mixture is poured into the shell and baked until its surface has browned. It rises during baking and settles again as it cools.
Field serves the pie at room temperature or slightly chilled. Optional icing sugar, whipped cream and berries offer simple finishes to the sweet, lightly tart filling.
Ingredients in Vinegar pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Cuisine and regional connections are still being added.