Yield: 8 servings.
4 large eggs, at room temperature
1 cup light brown sugar
¼ teaspoon kosher salt
1 teaspoon vanilla extract
6 tablespoons unsalted butter, melted
2 tablespoons apple cider vinegar
1 regular pie shell (not deep dish), unbaked
Preheat oven to 350°.
Using an electric mixer, whisk together eggs, brown sugar, and salt until well combined. Add vanilla and butter; mix well. Whisk in apple cider vinegar until well incorporated.
Pour mixture into unbaked pie shell. Bake for about 35 minutes, until the top is nicely browned. The filling will rise and be slightly loose. Remove pie from oven and allow to cool. Serve at room temperature.
print it
Memories of spuds are firmly rooted in one chef’s mind, just like the Watauga County potatoes she once unearthed.
The poignant voices of gospel music seem to rise from the soil of eastern North Carolina. The genre’s lineage is as rooted to the land as the crops growing in its fields.
In winter, when the weather is just right, water turns ethereally symphonic — if you stop to listen.
Far away from the summer buzz, Corolla quietens into a sleepy, seaside village during the winter. Here, on this strip of sand, visitors find themselves immersed in the northernmost reaches of our state’s coast, where the coldest season is a chance to celebrate solitude.
