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