• Premade Pie Crust
  • 4 eggs
  • 4 Tbsp Ginger White Balsamic Vinegar
  • 1 1/4 cups white sugar 
  • 1/4 cup golden yellow or light brown sugar 
  • 1/2 cup melted butter
  • 1 1/2 tsp vanilla extract 
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • pinch of salt
  • 3/4 cup raisins, optional


For the Pie Crust:

  1.  Make sure you take your crust out of the fridge 10-20 minutes before you need it to let it warm slightly before trying to roll it out.
  2. Roll the dough into a 12-13 inch round and place in the bottom of a 9.5 inch pie plate. Trim and flute the edges as desired.
  3. Let the pie crust chill in the fridge for 20 minutes or until ready to use. 

For the Pie Filling:

  1. Preheat the oven to 425 degrees F while prepping your vinegar pie filling.
  2. Whisk together all of the filling ingredients, except the raisins if using, until the sugars are almost entirely dissolved.
  3. If using raisins, sprinkle them evenly over the bottom of your already prepared pie crust.
  4. Pour the vinegar pie filling slowly and evenly over the surface of the raisins. Be Careful: If you pour it too quickly in spot, the raisins will be pushed to the outer edges of your pie crust. 
  5. Bake at 425 degrees for 25 minutes, then reduce the heat to 375 degrees F. Bake for another 10-15 minutes, or until the top of the pie is evenly browned. The pie should be set at the centre like jelly before it leaves the oven.
  6. Cool on a wire rack. Serve at room temperature or chill until cold. Serve with whipped cream or vanilla ice cream. 

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