OK, stop it. I heard some of you read "Golden Vinegar Pie" and say, "Ewww!" Let's leave that kind of reaction to my littlest fussbudget, shall we?
I was making a pie out of a cookbook my son's girlfriend got for me from her college a couple of weeks back, when I noticed two more pie recipes that intrigued me. So I decided to be a big girl about it and just make a big batch of pie crusts, using my Best Ever Pie Crust recipe. And then I tried the first of the intriguing recipes....
GOLDEN VINEGAR PIE
3 eggs or 3/4 cup egg beaters
1-1/2 cups sugar
1 stick melted margarine
1 tbsp cornstarch
2 tbsp cider vinegar
1 tbsp vanilla extract
unbaked 9" crust
Beat the eggs or egg beaters with the sugar until light and fluffy. Add all of the other ingredients, and beat until well combined. Pour into the unbaked pie crust, and bake at 300F for about 50 minutes. Cool to room temperature, and serve with whipped cream, if desired.
Of course, I only have 10" pie plates. So I baked it about 40 minutes, on the strength that it would require less cooking time. It was perfect. Everyone liked it; I attribute that to the fact that I called it "Golden Pie" so no one would know about the vinegar.
And you might have spied the edge of another pie plate in the first picture. That's right; I made 2 different pies in one day, but you'll have to wait to see the other!
Edited to add: This tastes like a custard pie, but lighter, because there's no milk in it. It's sweet, but not too much so, with a little tang from the vinegar. I should have thought to say that in the first place!