Pantry Pie Recipes

OLD-FASHIONED VINEGAR PIE

Steps:

• Line a 9" pie pan (not deep dish) with your pastry. Crimp however you'd like.
• Line the crust with parchment or a large coffee filter and then fill it with beans or other weights. Bake for 15 minutes at 350F.***
• Carefully remove lining and weights and set aside. Brush crust all over with egg wash (1 egg beaten well with a pinch of salt). Prick the bottom crust well with the tip of a sharp knife, and then bake an additional 10-15 minutes, or until the bottom of the pie crust looks dry. If the crust bubbles up at all with air pockets, carefully press them out.**
• Remove the crust from the oven and set aside. The crust will be pale. It's okay, it will bake some more once you put the filling in.
• Whisk together the eggs, sugar, and salt until well combined and smooth.
• Drizzle in the melted butter while whisking constantly.
• Whisk in the apple cider vinegar.
• Pour into the crust and bake for about 35 minutes, or until the internal temperature of the pie is 165F. The filling will rise up and be nicely browned on the top. It will sink back to level as it cools.
• Remove pie from oven and cool to room temperature. Serve at room temperature or slightly chilled from the fridge. Store any leftovers in the refrigerator.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

PANTRY PIE

Steps:

• 1. Preheat oven to 350 degrees Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
• 2. Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.