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Recipe of the Day: Vinegar Pie

Chef Rob Connoley of Bulrush Restaurant started the week off with a recipe for Vinegar Pie.

ST. LOUIS — Vinegar Pie

Rob Connoley, Chef, Bulrush restaurant

This is an old timey recipe that was common in the Ozarks in the 19th century. Sometimes it’s called Transparency Pie or Pastor’s Pie, but the premise is rooted in the fact that in the heart of winter, after all the fresh fruit has been used up, the pumpkins and sweet potatoes are gone, and even the pecans and hickory nuts are all eaten, you still have one thing – the vinegar that was created from your fruit canning season. That fruity, sweet vinegar helps make this super fast and easy pie.

If you’re not into canning your own fruits, buy a bottle at your local grocery store. Shrubs (bar vinegars) also work well.

Makes one 9” pie

1 ½ C  300 g   Sugar

¼ C     32 g     Corn starch

4 ea                  Eggs

¼ t                   Salt

                        Juice of one half of a lemon

4 T       40g      Vinegar

2 C      474g    Water

2 T       28g      Butter, unsalted, room temperature

In medium mixing bowl combine the sugar, corn starch and salt with a whisk (this will help the corn starch from lumping). Add the eggs and lemon juice. Mix into a thick paste.

In a medium saucepan bring the vinegar and water to a simmer. Pour a quarter of the hot liquid into the egg/sugar slurry and whisk until smooth. Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined. Return all of the mixture back to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken. Continue for one more minute and then remove from heat. Add the butter and whisk until the butter is melted and combined. Pour into a pre-baked pie shell and allow to cool to room temperature.

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