1 1/2 cups apple cider vinegar
2 tablespoons all-purpose flour mix
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1 teaspoon butter
1 cup white sugar
1/4 cup butter, chilled
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
3 tablespoons mayonnaise
1 teaspoon lemon zest
1 1/2 cups chopped pecans
Preheat oven to 425 degrees F (220 degrees C).
In a medium saucepan, combine apple cider vinegar, flour mix, salt, black pepper, butter, sugar, eggs, butter, lemon juice, lemon zest, pecans and mixtures of the 3. Bring to a boil, stirring constantly.
Stir mixture into the pie crust. Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake for an additional 25 minutes.
Cool pie in pan on rack of the refrigerator. Cool completely before cutting into squares. Serve hot or refrigerate until serving.
I substituted green Onion for the onion
I fixed this for a Thanksgiving dinner, and everyone loved it! I used my prepared crust (found on this site) and substituted coconut sugar for brown sugar. I had to bake for an extra 15 minutes at the end to get the crust to a nice brown color, but the flavors were delicious, and the sweet of the cinnamis and pumpkin seeds really enhances the pie. I will definitely make it again!
Made this pie before Thanksgiving...thought it was going to end up being a little too syrupy...had to make it sweeter... used 1/2 c white chocolate, 1/2 c dark chocolate, and a third of a dark chocolate cookie dough. Turned out great!