Vinegar Pie

Country music group Little Big Town's Kimberly Schlapman shares her recipe for pecan pie.
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KSS_vinegarpie2_h

Cook time: 30 min | Yield: 6 Servings

Ingredients

  • 1 pie crust
  • 3/4 stick margarine
  • 1 cup sugar
  • 2 eggs
  • 3 1/2 teaspoons white distilled vinegar
  • 1 teaspoon vanilla extract
  • 2 teaspoons self-rising flour
  • 1/2 cup chopped pecans
  • 1 cup heavy cream
  • 1 cup fresh raspberries

Directions

Preheat oven to 350 degrees.

Roll out pie dough and line a standard pie pan with it. Cut off the extra dough around the rim and discard. Place pie pan in refrigerator until ready to use.

In a small pot, melt the margarine. Meanwhile, whisk together the sugar, eggs, vinegar, vanilla, flour and nuts in a bowl. Slowly pour the melted margarine into the other ingredients, a little at a time, and mix until well incorporated. Pour into prepared pie shell and bake in oven for 30 minutes. Remove and let cool before serving.

Using a handheld blender, whip heavy cream in a bowl until stiff peaks form. Dollop on top of sliced pie. Garnish with fresh raspberries.

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