Vinegar Pecan Pie
A Carolina pecan pie with vinegar and cornmeal.
Servings 8 slices
Cost 5
Ingredients
- 1 9-inch unbaked pastry crust (preferably not a deep dish)
- 2 cups pecan halves, but start with a big bag
- 3 large eggs room temperature
- ¾ cup granulated sugar (150 grams)
- ¾ cup brown sugar (150 grams)
- 2 teaspoons vanilla extract
- ½ cup melted butter, gently melted and cooled can use salted or unsalted
- ⅛ to ¼ teaspoon salt use ⅛ if butter is salted, ¼ if unsalted
- 1 tablespoon cornmeal, fine
- 1 tablespoon vinegar, white, apple cider or malt
Instructions
- Preheat oven to 350 degrees F and have ready a rimmed baking sheet.
- Set aside about 25 to 30 of the pecans (a heaping half cup) to use as the border. Roast the rest of the pecans (about a cup and a half) by laying them on a baking sheet and baking for about 6 to 8 minutes at 350 F or until they start to release their oils. Pull them from the oven. Let cool, then chop.
- Spread the chopped pecans across the bottom of the pastry lined pie dish.
- Whisk the eggs until the yolks are blended with the whites, then whisk in the sugar, brown sugar, vanilla, melted butter, salt, cornmeal and vinegar.
- Pour filling over pecans. Arrange remaining pecan halves decoratively around the side.
- Put the pie on the rimmed baking sheet and bake for 45 to 50 minutes or until pie appears set (though it should be slightly jiggly when you pull it from the oven).
- Let cool for several hours, then cover and freeze overnight if you have time. Bring to room temperature before serving.
Notes
You'll need a good amount of pecan halves so you can pick out the prettiest ones for the border.
