Prepare the Crust: In a food processor, pulse together All-purpose flour and Cold unsalted butter until the mixture resembles coarse crumbs. Gradually add Ice water, pulsing until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough and place it in a 9-inch pie plate. Crimp the edges.
Prepare the Filling: In a saucepan, combine Apple cider vinegar and Granulated sugar. Bring to a boil and cook for 5 minutes, stirring constantly.
Remove from heat and stir in Unsalted butter until melted. Let cool slightly.
Whisk in Eggs one at a time, then stir in Vanilla extract and Lemon zest.
Pour the Filling into the prepared crust.
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set.
Let cool completely before serving.
Ingredients
8
1 1/4 cups156 gAll-purpose flour
1/2 cup113 gCold unsalted butter-cut into cubes
1/4 cup60 mLIce water
1/4 tsp1.25 mLSalt
1 cup240 mLApple cider vinegar
1 cup200 gGranulated sugar
1/4 cup57 gUnsalted butter
22Large eggs
1 tsp5 mLVanilla extract
1 tsp2.5 mLLemon zest
Equipment
9-inch pie plate
Food processor
Mixing bowls
Saucepan
Whisk
Rolling pin
Instructions
Prepare the Crust: In a food processor, pulse together All-purpose flour and Cold unsalted butter until the mixture resembles coarse crumbs. Gradually add Ice water, pulsing until the dough just comes together. Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough and place it in a 9-inch pie plate. Crimp the edges.
Prepare the Filling: In a saucepan, combine Apple cider vinegar and Granulated sugar. Bring to a boil and cook for 5 minutes, stirring constantly.
Remove from heat and stir in Unsalted butter until melted. Let cool slightly.
Whisk in Eggs one at a time, then stir in Vanilla extract and Lemon zest.
Pour the Filling into the prepared crust.
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the filling is set.
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