Vintage Vinegar Pie
In a mixer with whisk attachment, cream the soft butter and sugar together. When fully incorporated, add the flour and three spices. Beat in the egg. Add the Peach balsamic Vinegar and water, and with the help of a spatula, try to obtain as even a mixture as possible. The mixture will still appear somewhat separated; this will correct itself in the baking of the pie. I prefer a well-baked crust, so I bake the unfilled pie shell in the oven for 5-10 minutes at 400F. Fill the shell with the vinegar mixture and bake at 375F for approximately 30 minutes. When the pie is done, the middle will still wobble, like a custard pie, and have a crystallized top (see photo).
Recipe and photo by Jennifer Thornton, Olive Oil Specialist at The Olive Tap and the “Olive Oil Princess”