Salt and Vinegar Chip Pie

A recipe by Kate Ray that's not for the faint of heart, excerpted from Humble Pie

Cake friends,

Do you savor the unexpected, the unconventional, the unabashedly tangy? If so, this salt and vinegar chip pie (!) is for you. Developed by Kate Ray for our summer issue Humble Pie, it’s a tangy-sweet sucker punch of a pie, with a creamy caramelized custard filling contained in a salty crunchy potato chip crust.

“Vinegar pies became popular in the United States. in times like the Great Depression and WWII rationing, when fresh ingredients like citrus were hard to come by but dessert was still essential. My take on vinegar pie offers even more intensity of flavor, in the same way that salt and vinegar chips give more than plain potato chips,” writes Ray. Today, we’re excited to share her recipe from the issue here.

Photo by Adam Friedlander, Food styling by Kate Ray and Pearl Jones, Prop Styling by Julia Rose. Published in Humble Pie.

This recipe enlists rice vinegar for a mild, not-too-fruity flavor, but it’s ripe for experimentation. Add apple cider vinegar for a historically accurate nod to simulating the flavor of a traditional citrus pie, or opt for champagne vinegar for a floral result. Whichever you choose, it’s best served in slivers.

Read on for the recipe. If you make it, tag us on Instagram: @cake_zine and @kraykray

Want more pie recipes? Check out our new summer issue, Humble Pie, available now.