Raspberry Vinegar Pie with whipped cream
For a remake of an old-fashioned dish — which none of our staff had actually tried before — enter Raspberry Vinegar Pie. But instead of traditional distilled vinegar, we relied on raspberry red wine vinegar. We were all pleasantly surprised. This pie is similar to a lightly flavored lemon pie and only uses a few ingredients. Pucker up and give it a try — trust us!
Test Kitchen Tip
If you’re hesitant about the vinegar in the whipped cream, try it without.
Preheat oven to 350°. Place crusts on a baking sheet.
Whisk together eggs and ½ cup granulated sugar in a bowl until combined.
Whisk remaining 1 cup granulated sugar, flour, and salt in a saucepan until combined. Whisk in water, 3 Tbsp. vinegar, and lemon juice until combined. Heat vinegar filling to a boil, whisking until sugar dissolves.
Slowly pour filling, in a steady stream, into egg mixture, vigorously whisking to prevent eggs from scrambling. Transfer filling back to saucepan; cook over medium-low heat, stirring constantly, until it coats the back of a spoon, 12–15 minutes. Do not boil. Pour ¼ cup filling into each crust.
Whisk heavy cream, powdered sugar, and 1 Tbsp. vinegar until stiff peaks form. Top pies with whipped cream and raspberries.
Per mini pie
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 58mg 19%
Sodium 250mg 10%
Carbs 34g 11%
*Percent Daily Values are based on a 2,000 calorie diet.