Saturday, September 29, 2012

Crack Pie

Photo by Carmen Troesser
Courtesy of Sauce Magazine
 Ritz-Carlton, St. Louis’ Simone Faure

1 1/3 cups plus 1 tsp. all-purpose flour, divided
2 Tbsp. granulated sugar
½ cup butter
2 eggs
1¼ cups packed brown sugar
¼ cup melted butter
1 Tbsp. vinegar
1 tsp. vanilla

Preheat the oven to 350 degrees.

Mix 1 1/3 cups flour, sugar and butter in a food processor or mixing bowl until crumbly. Press into a greased 9-inch square pan.

Bake for 10 to 13 minutes or until light golden brown.

Beat the eggs and brown sugar together with a whisk until well blended.

Stir in the melted butter, vinegar, vanilla and remaining teaspoon of flour. Mix well.

Pour the custard over the base. Bake for 25 to 30 minutes or until set and golden.

Allow to cool. Cut into 10 mini bars.

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