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1 ½ cups granulated sugar
8 tbsp butter, melted and slightly cooled (dairy-free butter should work)
3 large or extra large eggs
¼ cup plus 2 tbsp flour (I used my gluten-free flour mix*)
2 tbsp apple cider vinegar
1 tbsp vanilla extract
*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour.
Preheat oven to to 300 degrees Fahrenheit. Grease 9-inch pie plate very well.
Melt butter. Set aside to cool slightly. While butter is cooling, add other ingredients to mixing bowl. Add butter.
Using electric mixer, beat on high for one minute or until well blended and smooth. (It will look a lot like yellow cake batter.) Pour into greased pie plate.
Bake at 300 degrees for about 50 minutes until top forms a golden crust (center should still be slightly liquid). Cool completely before cutting and serve at room temperature (or cold per preference).