📝 About This Recipe
Often called the 'Poor Man's Lemon Pie,' this Depression-era classic is a marvel of culinary ingenuity that transforms humble pantry staples into a sophisticated dessert. The apple cider vinegar creates a bright, tangy custard that mimics the flavor of tart apples, balanced perfectly by a buttery, flaky crust and a hint of warm nutmeg. It is a nostalgic, silky-smooth slice of American history that surprises every modern palate with its complex sweet-and-sour profile.
🥗 Ingredients
The Flaky All-Butter Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 3-4 tablespoons Ice water (very cold)
The Tangy Custard Filling
- 3 Large eggs (at room temperature)
- 1 cup Granulated sugar
- 2 tablespoons Apple cider vinegar (high quality for best flavor)
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
- 1 tablespoon All-purpose flour (to help the custard set)
- 1 cup Water (room temperature)
- 1 pinch Salt
For Serving
- 1 cup Heavy whipping cream (chilled)
- 1 tablespoon Powdered sugar
👨🍳 Instructions
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1
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
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2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just starts to come together. Do not overwork.
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3
Turn the dough onto a lightly floured surface, form it into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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4
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to a 12-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edges as desired.
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5
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 12 minutes, then remove weights and bake for another 5 minutes until the bottom is dry. Remove from oven and reduce temperature to 350°F (175°C).
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6
In a medium mixing bowl, whisk the 3 eggs until light and frothy.
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7
Slowly whisk in the 1 cup of granulated sugar and the tablespoon of flour until the mixture is smooth and pale yellow.
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8
Stir in the melted butter, apple cider vinegar, vanilla extract, nutmeg, and the pinch of salt.
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9
Gradually whisk in the 1 cup of water until the filling is fully combined and uniform in color.
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10
Place the pre-baked pie shell on a rimmed baking sheet (to catch any spills) and carefully pour the custard filling into the crust.
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11
Bake at 350°F for 45-50 minutes. The edges should be set, but the center should still have a slight, jell-o-like jiggle.
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12
Remove from the oven and place on a wire rack. Allow the pie to cool completely at room temperature for at least 2 hours to ensure the custard sets properly.
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13
Once cooled, whip the heavy cream and powdered sugar to soft peaks. Slice the pie and serve with a generous dollop of whipped cream.
💡 Chef's Tips
For the best flavor, use a high-quality organic apple cider vinegar with 'the mother' for a more complex acidity. To prevent the crust edges from over-browning, cover them with a pie shield or aluminum foil halfway through the baking process. Ensure your eggs are at room temperature to prevent the melted butter from seizing when you mix the custard. Don't be tempted to slice the pie while warm; the custard needs the full cooling time to achieve its signature silky texture. If you prefer a more 'lemon-forward' taste, you can substitute 1 tablespoon of the vinegar with fresh lemon juice.
🍽️ Serving Suggestions
Serve chilled or at room temperature with a dollop of unsweetened whipped cream to balance the sweetness. A side of fresh seasonal berries, like raspberries or blackberries, adds a beautiful pop of color and fresh acidity. Pair a slice with a strong, dark roast coffee or a spicy Chai tea to complement the nutmeg notes. For a truly decadent treat, drizzle a small amount of salted caramel over the top before serving. This pie is excellent alongside a sharp cheddar cheese plate for a traditional sweet-and-savory pairing.