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Preheat your oven to 350°F (175°C). Prepare the unbaked 9-inch pie crust by placing it in a pie dish. Line the crust with parchment paper and fill it with pie weights.

Blind bake the pie crust for 15-20 minutes, or until the edges are lightly golden. Carefully remove the pie weights and parchment paper.

In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, melted butter, all-purpose flour, and salt.

Using an electric hand mixer, whisk the ingredients until the mixture is smooth and well combined.

Add the vanilla extract, apple cider vinegar, and honey to the mixture.

Using the electric hand mixer again, thoroughly combine all the added flavorings into the mixture until smooth.

Pour the prepared filling mixture into the blind-baked pie crust.

Bake the pie at 350°F (175°C) for 35–45 minutes. The pie is done when the center still wobbles slightly when gently shaken.

Allow the pie to cool completely on a wire rack. This will take at least 2 hours to ensure the filling sets properly.

Once cooled, dust the top of the pie generously with powdered sugar using a sifter. Slice and serve.


Preheat your oven to 350°F (175°C). Prepare the unbaked 9-inch pie crust by placing it in a pie dish. Line the crust with parchment paper and fill it with pie weights.

Blind bake the pie crust for 15-20 minutes, or until the edges are lightly golden. Carefully remove the pie weights and parchment paper.

In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, melted butter, all-purpose flour, and salt.

Using an electric hand mixer, whisk the ingredients until the mixture is smooth and well combined.

Add the vanilla extract, apple cider vinegar, and honey to the mixture.

Using the electric hand mixer again, thoroughly combine all the added flavorings into the mixture until smooth.

Pour the prepared filling mixture into the blind-baked pie crust.

Bake the pie at 350°F (175°C) for 35–45 minutes. The pie is done when the center still wobbles slightly when gently shaken.

Allow the pie to cool completely on a wire rack. This will take at least 2 hours to ensure the filling sets properly.

Once cooled, dust the top of the pie generously with powdered sugar using a sifter. Slice and serve.
