This vinegar pie recipe is simple and quick, made with the new THM Baking Blend. Top with whipped cream if desired.
Ingredients
For the Crust
1 cup THM Baking Blend, Sifted
⅓ cup Butter, softened
½ tsp salt
1 TBS apple cider vinegar, optional
2-3 TBS cold water ( I use iced water)
For the Filling
⅓ cup Pyure Organic Stevia, all Purpose Sweetener (1/4 cup THM Sweet Blend)
2 tablespoons THM Baking Blend
2 tablespoons Apple Cider Vinegar (I used Braggs)
2 eggs, beaten
1 cup water
1 teaspoon lemon extract
1 tablespoon butter
Instructions
For the Crust
Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
Bake at 425^ for 8-10 Minutes. Allow to cool completely (It stiffens up as it cools)
For the Filling
In a double boiler, combine sweetener and baking blend. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
Pour mixture into baked pastry shell. Chill before serving.