The Cake You Need Right Now
Unless you’re Southerner, Appalachian, Amish, or anyone else who really enjoys baking, you probably haven’t heard of the vinegar pie, a pie that sounds much less enjoyable than it actually is . Don’t let the name confuse you: it’s a sweet quiche with a delicate caramelized crust on top, and since it’s made entirely from kitchen products, you probably have everything you need to make it. In fact, I’d say it’s time to sparkle the vinegar pie.
Like most things I grew up at church dinners, this cake is made with just a few cheap ingredients, and while you might be tempted, it doesn’t – I repeat: – doesn’t need any “elevation.” , shape or form. There are several options, but the base of the pie is eggs, butter, sugar, and some vinegar. Does the pie look like vinegar? Of course not – what do you think? – but the vinegar adds a pleasant acidity that keeps the whole thing from turning into something too sweet to please.
Many recipes use apple cider vinegar to give it an autumnal flavor, but I’ve found that white vinegar provides a pleasant lemon quality that I really like. You can also add cinnamon, nutmeg, or whatever other baking spices you have in your cupboard (1/4 teaspoon each will do), but I never do that because I hate baking and wanted to get this pie in the oven. with minimal measurements. My recipe is based on a very simple recipe, only I add an extra half tablespoon of vinegar and double the vanilla. Obviously, since this is a cake recipe, you probably need the crust, but you don’t technically need it . I baked the filling in a mold without a crust at all, and it was still very tasty and satisfying. (Just reduce the cooking time a by 5-10 minutes.) To make this delicious dessert, you will need:
- 1 unbaked cake
- 4 eggs
- 1 1/2 cups white sugar
- 1/4 cup butter, melted and slightly chilled
- 2 tablespoons white or apple cider vinegar
- 2 teaspoons vanilla extract
Blindly bake the pie shell by lining it with parchment and sprinkling the parchment with sugar or a pie scale. Bake for 15 minutes at 350 ℉, then remove the sugar or mass and return the crust to the oven for another 10-15 minutes, until it turns golden brown. Remove from oven and let cool for about 15 minutes.
Once the shells have cooled, combine the remaining ingredients in a bowl and beat until smooth. Pour into the crust and bake for 40-50 minutes, until the top is browned and the filling becomes airy (it will fall off when it cools). Remove from oven and let cool completely before serving.