This Vinegar Pie was so delightful and I changed the recipe just a bit, not much just a tweak-y. So I can get pretty burnt out on the whole pumpkin thing during the month of November. This year I am turning it around and baking a different desert. This day it is a recipe I found in Martha Stewart Living and it is a Pioneer Vinegar Pie and yes I tweaked it to make it easier . What I did was not put a top on it. This way it is looking more like a pumpkin pie and I used only the bottom crust. It is less filling and looks good to.
Standard Pie Crust (Do you have a recipe ok no time just buy one boxed or frozen it works)
2 tablespoons all-purpose flour, plus more for the counter
2 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 tsp ground cinnamon
1/2 teaspoon ground ginger
1/8 tsp freshly ground nutmeg
1/4 teaspoon table salt
2 tablespoons cider vinegar
1 cup plus 1 teaspoon water divided
3 large eggs divided
Roll out your pie crust. Fit it into a 9-inch pie pan. trim the edges of the dough to fit the pan. Bake the crust in a 350 degree oven for 15 minutes. Punch little holes with a fork into the bottom of the crust prior to cooking so it does not loose its shape.
Preheat your oven to 350 degrees. Melt the butter in a bowl set over a pan of simmering water, remove this from the heat and whisk in the brown sugar, flour, spices, salt, vinegar and 1 cup of the water. Lightly beat the eggs, and whisk then into the mixture. Return the bowl on to the stove top and simmer until thickened. until the liquid coats the back of a spoon. This will take about 10 to 15 minutes stir it often.
Remove from the heat, and let it cool to room temperature, about 20 minutes. Stir it occasionally.
Once cooled pour the filling into the cooled crust.
Cook in the oven until the center is still soft not to jiggly.
You can serve it warm with Vanilla ice cream. We cooled it down and served it with fresh whipped cream. Delightful!