Vinegar in a pie? Wait until you try this recipe! The flavor is a delicate balance of sweet and tart with a buttery crust and smooth custard filling.
- Serves: 8 persons
- 4egg yolks
- 2egg whites
- 1cup sugar
- ¼cup all-purpose flour
- ½teaspoon ground nutmeg
- ½teaspoon ground cinnamon
- ½teaspoon ground allspice
- ½teaspoon ground cloves
- 1pinch salt
- 1cup sour cream
- 3tablespoons butter (melted)
- 3tablespoons apple cider vinegar
- 1cup walnuts
- 1cup raisins
- 10-inch pie shell (unbaked)
- Garnish: Whipped cream
Step 1Gather the ingredients. Preheat the oven to 450 F.
Step 2In a large mixing bowl, beat the egg yolks. Set aside.
Step 3In another large bowl, beat the egg whites until stiff. Slowly mix in the sugar until stiff peaks form.
Step 4Fold the beaten whites into the beaten yolks.
Step 5In a medium bowl, combine the flour, nutmeg, cinnamon, allspice, cloves, and salt.
Step 6Alternately add the flour mixture with the sour cream to the egg mixture.
Step 7In a medium bowl, combine the butter and vinegar. Stir in the walnuts and raisins.
Step 8Add the nut mixture to the egg and flour mixture.
Step 9Pour the mixture into the prepared pie shell. Bake in the preheated oven for 10 minutes. Then reduce heat to 400 F and bake 5 minutes more. Finally, reduce the heat to 350 F and bake until the filling begins to set, about 15 minutes more.
Step 10Cool completely. Top with whipped cream to serve.