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@rmuy04: Thế nào mới là tình yêu..🥰 #xhhhhhhhhhhhhhhhhhhhhhhh #viral

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Tuesday 18 August 2026 09:54:50 GMT
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This holiday season, bring a vintage classic to life with ingredients you can feel good about. This Old-Fashioned Vinegar Pie is gluten-free, dairy-free, and refined sugar-free, with a smooth custard filling that’s unexpectedly perfect. Recipe Details: Old-Fashioned Vinegar Pie with Gluten-Free Crust Crust Ingredients • 1 ½ cups gluten-free all-purpose flour  • ½ cup solid coconut oil or vegan butter, well-chilled (I used coconut oil) • 3 tbsp maple syrup • 2-3 tbsp ice-cold water (or non-dairy milk will work) • ¼ tsp salt (I used sea salt) • Cooking spray for the pie dish • Parchment paper Instructions for the Crust 1. Prep the Pie Dish: Lightly spray a 9-inch pie dish with cooking spray to prevent sticking. 2. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour and salt. 3. Cut in Fat: Add the chilled coconut oil or vegan butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with pea-sized pieces of fat. 4. Add Maple Syrup and Water Gradually: Add the maple syrup and mix briefly. Then, add the ice-cold water 1 tablespoon at a time, mixing gently after each addition, until the dough just holds together. 5. Chill and Roll Out: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 6. Roll and Transfer: Place the chilled dough on one sheet of parchment paper and roll it out to about ¼-inch thickness. Transfer the rolled-out dough to the prepared pie dish, pressing it evenly into the bottom and sides. Trim any excess and poke a few holes in the crust with a fork. 7. Pre-Bake: Preheat the oven to 350°F. Bake the crust for 12-15 minutes until lightly golden. Set aside to cool.   Filling Ingredients • 3 large eggs, room temperature • ½ cup coconut sugar • ¼ cup maple syrup • ¼ cup apple cider vinegar • 1 cup full-fat canned coconut milk (shake can well before measuring) • 2 tbsp cornstarch or arrowroot starch • 2 tbsp melted coconut oil • 1 tsp vanilla extract Instructions for the Filling 1. Whisk Dry Ingredients: In a medium bowl, whisk together coconut sugar and cornstarch. 2. Combine Wet Ingredients: In a separate large bowl, whisk eggs until smooth. Add maple syrup, apple cider vinegar, coconut milk, melted coconut oil, and vanilla extract, whisking until fully combined. 3. Cook the Filling: Pour the filling mixture into a medium saucepan. Cook over medium heat, stirring constantly until the mixture begins to thicken and coats the back of a spoon, about 7-10 minutes. Avoid boiling. 4. Pour and Bake: Pour the thickened filling into the pre-baked crust, smoothing the top. Cut the excess dough into shapes and place them directly on the filling for a decorative touch. Bake at 325°F for 20-25 minutes, or until the filling is mostly set with a slight wobble in the center. 5. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.
This holiday season, bring a vintage classic to life with ingredients you can feel good about. This Old-Fashioned Vinegar Pie is gluten-free, dairy-free, and refined sugar-free, with a smooth custard filling that’s unexpectedly perfect. Recipe Details: Old-Fashioned Vinegar Pie with Gluten-Free Crust Crust Ingredients • 1 ½ cups gluten-free all-purpose flour  • ½ cup solid coconut oil or vegan butter, well-chilled (I used coconut oil) • 3 tbsp maple syrup • 2-3 tbsp ice-cold water (or non-dairy milk will work) • ¼ tsp salt (I used sea salt) • Cooking spray for the pie dish • Parchment paper Instructions for the Crust 1. Prep the Pie Dish: Lightly spray a 9-inch pie dish with cooking spray to prevent sticking. 2. Mix Dry Ingredients: In a mixing bowl, combine the gluten-free flour and salt. 3. Cut in Fat: Add the chilled coconut oil or vegan butter and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with pea-sized pieces of fat. 4. Add Maple Syrup and Water Gradually: Add the maple syrup and mix briefly. Then, add the ice-cold water 1 tablespoon at a time, mixing gently after each addition, until the dough just holds together. 5. Chill and Roll Out: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. 6. Roll and Transfer: Place the chilled dough on one sheet of parchment paper and roll it out to about ¼-inch thickness. Transfer the rolled-out dough to the prepared pie dish, pressing it evenly into the bottom and sides. Trim any excess and poke a few holes in the crust with a fork. 7. Pre-Bake: Preheat the oven to 350°F. Bake the crust for 12-15 minutes until lightly golden. Set aside to cool.   Filling Ingredients • 3 large eggs, room temperature • ½ cup coconut sugar • ¼ cup maple syrup • ¼ cup apple cider vinegar • 1 cup full-fat canned coconut milk (shake can well before measuring) • 2 tbsp cornstarch or arrowroot starch • 2 tbsp melted coconut oil • 1 tsp vanilla extract Instructions for the Filling 1. Whisk Dry Ingredients: In a medium bowl, whisk together coconut sugar and cornstarch. 2. Combine Wet Ingredients: In a separate large bowl, whisk eggs until smooth. Add maple syrup, apple cider vinegar, coconut milk, melted coconut oil, and vanilla extract, whisking until fully combined. 3. Cook the Filling: Pour the filling mixture into a medium saucepan. Cook over medium heat, stirring constantly until the mixture begins to thicken and coats the back of a spoon, about 7-10 minutes. Avoid boiling. 4. Pour and Bake: Pour the thickened filling into the pre-baked crust, smoothing the top. Cut the excess dough into shapes and place them directly on the filling for a decorative touch. Bake at 325°F for 20-25 minutes, or until the filling is mostly set with a slight wobble in the center. 5. Cool and Chill: Allow the pie to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) to fully set.


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