Food and Recipes Desserts Pies Apple Cider Vinegar Pie 3.0 (1) 1 Review Vinegar, which is used instead of lemon juice, helps create a creamy filling with a zing. By Jessie Sheehan Jessie Sheehan Jessie Sheehan is a recipe developer, baker, and cookbook writer with over 15 years of experience. She has written three cookbooks. Southern Living's editorial guidelines Published on October 16, 2023 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio, Food Stylist Emily Nabors Hall, Prop Stylist Christine Keely Active Time: 20 mins Total Time: 2 hrs 10 mins Servings: 8 Say hello to your new favorite apple pie. This vinegar pie, flavored with the apple cider variety and topped with buttery, sweet sautéed apples gives off all of the old-fashioned apple pie vibes you’ve grown accustomed to come late November, but in about half the time and with a whole new look, texture and assembly. The creamy, soft filling has plenty of tang from the vinegar and just a whisper of apple flavor. But when coupled with the sautéed apples, the tasty whole becomes so much more than its apple-y parts. Each bite is a flavor burst of apples, but with a wholly unique quality that will keep you going back for bite after bite (or, slice after slice). Ingredients Pie: 4 large eggs 1 1/4 cups packed light brown sugar 6 Tbsp. (3 oz.) unsalted butter, melted and cooled 2 Tbsp. apple cider vinegar 2 tsp. vanilla extract 2 Tbsp. all-purpose flour 3/4 tsp. kosher salt 1 Cream Cheese Pie Crust Sauteed Apples: 2 medium-size (7 oz. each) red apples, unpeeled and thinly sliced (about 2 2/3 cups) 2 Tbsp. granulated sugar 2 Tbsp. apple cider vinegar 1 tsp. vanilla extract 1/2 tsp. kosher salt 1/2 tsp. ground cinnamon 4 Tbsp. unsalted butter Directions Prepare the Pie: Preheat oven to 350°F. Whisk together eggs, brown sugar, melted butter, vinegar, and vanilla in a large bowl until combined. Whisk in flour and salt until combined. Pour mixture into prepared Cream Cheese Piecrust. Bake until filling is set, about 40 minutes, covering edges of crust with foil halfway through to prevent overbrowning. Transfer Pie to a wire rack, and let cool 1 hour. Prepare the Sautéed Apples: Stir together apples, sugar, vinegar, vanilla, salt, and cinnamon in a large bowl until evenly coated. Set aside. Melt butter in a large skillet over medium-high; cook butter, swirling occasionally, until beginning to brown, about 3 minutes. Add apple mixture; cook, stirring often, until the apples are tender-crisp and caramel has thickened, about 5 minutes. Remove from heat, and let cool slightly, about 10 minutes. Spoon Sautéed Apples and juices over cooled Pie. Serve immediately. To make ahead, cover untopped Pie and refrigerate up to 2 days; add apples just before serving. Rate It Print