I made this pie for Thanksgiving and it was a big hit! Well, the filling was a big hit, but the crust had this bitter aftertaste! I'm wondering if I accidentally put in a tablespoon of vinegar rather than a teaspoon. What's the purpose of the vinegar anyway? Also, the chips and pecans kind of sunk to the bottom (not that anyone had any complaints about that!) Next time I think I'll try shaking the chips and pecans with a little flour. Judy, the vinegar acts like lemon juice, and "softens" the gluten, making for a more tender crust. You can certainly leave it out, or substitute lemon juice, if you like. Baking powder (which gives the crust a bit of "pop" in the oven) is the more likely culprit for bitterness - you might want to leave that out next time. Some people have a palate that's quite sensitive to bitterness, and baking powder tends to set off your tastebuds... PJH

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