Recipe Index

Ingredients

• 1 disk homemade pie crust
• 1 Tbsp. all-purpose flour, plus more for surface
• 2 large eggs
• 1 cup sugar, divided
• 2 Tbsp. apple cider vinegar
• Cinnamon for dusting
• Sweetened Whipped Cream for garnish
• Special Equipment: 9"–9½" round fluted tart pan (1" deep) with removable bottom; pie weights or raw rice; instant-read thermometer

Method

1. Roll the pie crust disk out on a floured surface into a 12 inch round, fit it into a fluted tart pan with a half inch overhang, fold that overhang inward to form a raised rim, prick the base with a fork and chill the shell for 15 minutes.
2. Heat the oven to 400F, line the shell with foil and pie weights or raw rice, and bake it for about 20 minutes until the edge is pale golden and the sides are set.
3. Remove the foil and weights and bake the shell for 8 to 10 minutes more until its base turns golden.
4. Whisk the eggs with a quarter cup of the sugar in a medium bowl and set that mixture aside.
5. Whisk the remaining sugar with the tablespoon of flour in a heavy saucepan, add the apple cider vinegar and a cup of cold water, and bring it to the boil, whisking until the sugar dissolves.
6. Stream the hot vinegar mixture slowly into the egg mixture, whisking constantly so the eggs do not scramble.
7. Cook the combined filling back in the saucepan over moderate heat, stirring constantly, for 12 to 15 minutes until it coats the back of a spoon and reaches 175 degrees.
8. Lower the oven to 350F, pour the hot filling into the baked shell and bake the pie for 15 to 20 minutes until the filling is set.
9. Cool the pie completely on a wire rack, dust its surface evenly with cinnamon and serve slices with sweetened whipped cream.

Cook: 1 hour · Total: 5 hours (includes chilling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data