Battle of the Pies

I love chess pie and vinegar pie is a very similar recipe and that is great as well. When I heard of transparent pie I thought it was yet another name for chess pie. There seems to be one big difference. Chess pie is made with cornmeal and transparent pie uses flour Many consider the transparent pie a short bit away from a nut less pecan pie Both pies are egg based sweet custard pies. 

Vinegar Pieadapted from the Martha Stewart

• 1/4 cup plus 1.5 tsp granulated white sugar
• 2 1/4 Tbsp liquid egg product or beaten eggs (just over half an egg)
• 1 tsp apple cider vinegar
• 1/8 tsp vanilla (if you have a “pinch” measuring spoon, it’s actually 3 pinches)
• 1 1/2 Tbsp melted butter
• 1 unbaked 5″ pie crust

Transparent Pie
adapted from Boonie Foodie

• 1/4 cup plus 1.5 tsp granulated white sugar
• 2 1/4 Tbsp liquid egg product or beaten eggs (just over half an egg)
• 1/8 tsp vanilla (if you have a “pinch” measuring spoon, it’s actually 3 pinches)
• 1 1/2 Tbsp melted butter
• 1 tsp flour
• 2 1/2 Tbsp cream
• 1 unbaked 5″ pie crust

Directions for both pies
Preheat oven to 350 F. Combine dry ingredients and wet ingredients in separate bowls, then add wet to dry. Pour into pie crust. Although most recipes will tell you to lower the temperature at about 20% of the total baking time, I left my oven on 350 and baked them for about 25 minutes. (The vinegar pie did take slightly longer.) Check your pies often—I considered them done once the top crust was fully set, and might crack but wouldn’t collapse if I tapped it.

We loved them both but the transparent pie won the battle at our house

What is your favorite pie,?? Have a recipe to share??