Posted on by Sarah Allinson-Chorabik

Looking for a new way to use our honey vinegar? Try this delicious pie recipe from Signe Langford from the Globe and Mail. 

Honey-Apple Vinegar Pie

This simple, pioneer-era pie sounds too weird to be true, but it’s surprisingly delicious. Tip: The crusts can be prepared the day before; and for best, most firm results, the filled pie should chill in the fridge overnight.

2 9-inch pie crusts, homemade or frozen

2 tablespoons warm liquid honey for brushing the crusts

2 1/2 cups water

2 free-run eggs

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon fine sea salt

3 tablespoons honey apple vinegar

1 teaspoon almond extract

1/2 teaspoon cinnamon


Pre-heat oven to 400 F.

Blind-bake the pie crusts; Prick the dough all over with a fork, then weigh them down with dry beans or ceramic pie weights. Bake for 15 to 20 minutes or until golden.