Voila. Notice the caramelized surface of the pie. At this point, you can eat it plain, with whipped cream, meringue, or just carry it around the hou...
Bored, broke, and feel like baking? This pie is a serious, historical classic- producing a flavor that is not unpleasant, but neither for the faint of heart or unadventurous taster. Vinegar Pie has a ton of variations. Here is one that is easy and inexpensive.
Unless you have the world's most efficient kitchen, it always helps when baking to assemble your materials before the work begins. In many ways, baking is as much chemistry as it is anything else, so not having that crucial ingredient when you need it can lead to a do over real fast.
1/4 cups butter 2 eggs 1/2 cups brown sugar 1/2 cup white sugar 1 tspn nutmeg 3 tbsp vinegar (any kind)
Step 2: Make the pie crust
This is a really old, really easy way to make a pie crust. It does not make the best crust out there, but it is perfectly serviceable and easy to clean up from. First, assemble all of your ingredients, and dump all of your flour in the pan. Create a well in it, and dump every thing else in the well.
Step 3: Mix the crust ingredients right in the pan
That's right - why mess up a clean mixing bowl when you have a perfectly good vessel right here? Using a fork, begin by gently stirring the ingredients until the flour begins to absorb the liquids. Keep stirring until the fork is not longer effective, then dig right in there with your hand. You should be able to scrape up all the excess flour with your fingers, and keep mixing until you are able to form a greasy ball of dough.
Step 4: Press the crust out to the edges of the pan
Using your clean hands and fingers, slowly press the dough out to the edges of the pan. It will take a little while to do this without tearing the dough, so be patient. Eventually, your crust will come to just below the edge of the tin. Now set the crust aside, set your oven to bake at 400 degrees, and continue to the next step.