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.