Description

While vinegar pie was a dish that was whipped up by pioneers in the Midwest during the 19th-century, it surged in popularity again once the Great Depression rolled around due to it’s extreme simplicity. I know the name doesn’t sound too appealing, but trust me. It tastes a bit like a lemon pie, due to the vinegar and the sweetness of the sugar.

Ingredients

Scale

For the crust:

1 cup almond flour
⅔ cup tapioca flour
2 tbsp. coconut flour
½ cup coconut oil
1 tsp. coconut sugar
½ tsp. fine grain sea salt
2 large eggs

For the filling:

1 cup coconut sugar
¼ cup coconut oil, melted and slightly cool
4 large eggs
2 tbsp. apple cider vinegar
1 tbsp. vanilla extract

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Instructions

Mix all the crust ingredients together, EXCEPT for the egg, to create thick crumbs. Then, add the egg until a dough forms.
Gather the dough into a ball. Wrap it in plastic wrap, flatten into a disc, and chill until it firms up (about 30 minutes-1 hour).
Preheat your oven to 350 degrees F.
Remove your dough from the fridge and coat a glass pie dish with a generous amount of coconut oil.
Gently press the dough into your greased-up pie dish.
Pierce the bottom of the dough to let hot air escape.
To make your filling, whisk all of the filling ingredients together.
Pour the mixture into your pie crust.
Bake for about 30-45 minutes, or until the center is golden brown and puffed.
Let cool. Only serve once it’s totally chilled…just like us.

Notes

Make sure you let your pie sit and COMPLETELY COOL before cutting. Otherwise, it’ll crumble and be a big sloppy mess!