Vinegar Pie (Old-Fashioned)

My Granny used to frequently make this pie as she was frugal and therefore approved of so few ingredients for a surprisingly great taste. This historic pie has been in our family for many generations.

2 cups sugar
3 Tbsp. all-purpose flour, unbleached
¼-½ tsp. ground nutmeg
1 recipe pastry for double-crust pie
½ cup butter, cubed
2/3 cup white vinegar
1 qt hot water

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8" thick circle; cut into 2x1" strips. Layer a deep 12" enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers.

Roll remaining two-thirds of pie dough to a 1/8" thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil.

Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Makes 8 servings.

Nutrition: 1 slice: 545 calories, 25g fat (13g saturated fat), 41mg cholesterol, 316mg sodium, 78g carbohydrate (50g sugars, 0 fiber), 2g protein.