Vinegar Pie Recipe Without Eggs

Instructions:

1. Preheat your oven to 350°F (175°C) and place your chilled pie shell onto a sturdy baking sheet.
2. Melt the 0.25 cup unsalted butter and set it aside to cool until it is barely warm to the touch.
3. In your large bowl, whisk the 1.5 cups sugar and 1 tbsp flour together until no clumps of flour remain.
4. Add the 3 large eggs and the pinch of salt, whisking vigorously until the mixture turns a pale, creamy yellow.
5. Slowly pour in the 2 tbsp apple cider vinegar and 1 tsp vanilla extract while continuing to whisk.
6. Stream in the cooled melted butter, whisking constantly to create a smooth, glossy emulsion.
7. Gradually whisk in the 1 cup cold water until the mixture is uniform and thin.
8. Pour the liquid filling carefully into the prepared 9 inch pie shell.
9. Bake for 45 minutes until the edges are set and the center has a gentle, uniform jiggle.
10. Remove from the oven and place on a wire rack to cool completely for at least 2 hours before slicing.