Air Fryer Pruitt’s Vinegar Pie
This historic pie has been passed down through our family for many generations, and it appears at each and every one of our get-togethers.
Components
- 2 ounces of sugar
- 3 tablespoons of flour that is all-purpose
- a quarter to a half teaspoon of ground nutmeg
- a pastry for a pie with a double crust
- half a cup of butter, cut into cubes
- 3/3 of a cup of white vinegar
- 1 quart of warming water
Details to follow
- Preheat the air fryer to 450 degrees Fahrenheit. Combine the sugar, flour, and nutmeg in a bowl with a whisk; put aside. One-third of the pie dough should be rolled out to a circle with a thickness of 1/8 inch on a surface that has been lightly dusted with flour. The circle should then be sliced into strips measuring 2 inches by 1 inch. In a deep cast-iron pan or air fryer-safe casserole, layer half of the strips and sprinkle with half of the sugar mixture. The skillet should be enamel-coated and approximately 12 inches deep. Place a dot of half of the butter. Repeat these layers with sugar and butter.
- To make a circle with a thickness of 1/8 inch, roll out the remaining two-thirds of pie dough. Place on top of the filling, pressing lightly against the sides of the casserole or skillet. Create a slit in the top. To the heated water, add vinegar, and then slowly pour the vinegar mixture through the slit window. However, it is not unusual for liquid to rise up through the crust. A rack for an air fryer should be lined with foil to prevent spills.
- It should take about an hour for the crust to become golden brown. During the final fifteen to twenty minutes, if necessary, cover the edge with foil in a loose manner to prevent it from overbrowning. Discard the foil. Put on a wire rack to cool.