This classic Southern dessert blends the tanginess of vinegar with the sweetness of a silky custard filling, to create a sweet and tangy pie. With an added pinch of cinnamon, Vinegar Pie is a comforting favorite!
Preheat the oven to 400°F. Roll out the premade pie crust then place it in a 9-inch pie dish.
Tuck the crust into the ledge of the pan and crimp the edges in whatever design you like.
Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans and bake for 10 minutes.
Remove the paper and weights and continue baking for 5 more minutes.
While the pie crust baked, whisk to combine the butter, flour, granulated sugar, brown sugar, eggs, vinegar, water, vanilla, and cinnamon, in a large bowl.
Pour the filling into the pie crust. Reduce the oven temperature to 375°F and bake the pie for 20 minutes, or until the filling is set and only jiggles slightly when moved.
Allow the pie to cool for 15 minutes and serve warm, or let pie cool completely and transfer to the fridge for 2 hours to serve chilled. Dust pie with powdered sugar before serving if desired.
Storing: To store vinegar pie, cover it with plastic wrap or foil to keep in the flavor and moisture. Store it in the refrigerator for up to 5 days. Spices: Traditionally no nutmeg or cinnamon were added to vinegar pie, but I find just a little pinch of either one adds a lot more depth of flavor. You can feel free to skip it if you prefer a more traditional version.Granulated Sugar: I like to use half granulated sugar and half brown sugar to give the pie more flavor. You can choose to use all granulated sugar instead.Garnishing: Instead of powdered sugar, you can also garnish it with a dollop of whipped cream.