Vinegar Pecan Pie Recipes

Steps:

• 1. Preheat oven to 350°F. In large bowl, mix together sugar and margarine; stir in eggs, vanilla extract and vinegar. Stir in pecans.
• 2. Pour in pie shell.
• 3. Bake in oven for 45 minutes or until lightly browned and filling is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
• Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.

Steps:

• Make the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice (stop before the dough gathers into a ball). Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.
• Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.
• Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450 degrees F. Make the filling: Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.
• Whisk the eggs, corn syrup, sugar, vinegar and salt in a bowl. Slowly scrape in the butter mixture, whisking; discard the vanilla pod. (If using vanilla extract instead, add it now.)
• Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.

Steps:

• Preheat oven to 350 degrees F.
• Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
• Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
• Add divided egg yolks, one at a time, beating well after each addition.
• Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
• Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
• Fold whites into raisin & nut mixture. Pour into pie crust.
• Bake for 35 minutes or until slightly puffed and set.
• Serve warm or at room temperature with Spiked Whipped Cream, if desired.
• To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

Steps:

• Prepare pastry using 9-inch pie pan.
• Heat oven to 325°F
• In large bowl, beat sugar and margarine at medium speed until light and fluffy.
• Add cinnamon, cloves, vinegar, vanilla and egg yolks; blend well. Stir in pecans and raisins or dates.
• In small bowl beat egg whites until stiff peaks form; fold into pecan-raisin mixture. Spoon into pastry lined pan.
• Bake at 325°F for 35 to 45 minutes or until golden brown and center is set. Cool. Serve with whipped cream. Yield: 8 servings.
• Pillsbury The Complete Book of Baking.