vinegar pie

Vinegar pie has a custard-like filling that&rsquo;s sweet and tangy. It rests inside a flaky pie crust and the gets topped with whipped cream, honey, and cinnamon.

Vinegar Pie

eggs

(400 g) granulated sugar

cornstarch

salt

white vinegar

(480 ml) water

unsalted butter, softened

cream,

cinnamon, optional

honey, optional

(260 g) all-purpose flour

unsalted butter

vegetable shortening

water

Combine the flour and salt in a large...

Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. Large clumps are perfectly okay. 

Drizzle just enough ice water over the flour...

Drizzle just enough ice water over the flour to moisten it. You will know you have enough liquid when you can squeeze the mixture and it holds together. Shape the dough into a ball and flatten it into a disc. Wrap the disc with plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 350ºF. 

On a lightly floured surface, roll the pie...

On a lightly floured surface, roll the pie crust to fit a 9-inch pie dish. Place in pie dish; trim off any excess along the edges. Flute the edges with fingertips. Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights.

Bake for 20 minutes. Remove the weights and...

Bake for 20 minutes. Remove the weights and parchment paper. Bake for another 8 minutes.

While the crust is baking, make the filling....

While the crust is baking, make the filling. In a medium bowl, whisk the eggs, sugar, cornstarch, and salt.

Combine the water and vinegar in a medium...

Combine the water and vinegar in a medium saucepan. Bring to a boil over medium heat. Slowly add the warm water mixture to the egg mixture, stirring constantly. Slowly pour the mixture back into the saucepan.

Cook over medium heat, stirring frequently until the...

Cook over medium heat, stirring frequently until the mixture begins to bubble and thicken.  Reduce the heat to low and continue to cook, stirring constantly until the mixture is thick like pudding. Stir in the butter until melted and fully combined. Pour into the prepared pie crust.

Bake for 15-18 minutes, until the pie is...

Bake for 15-18 minutes, until the pie is set but jiggles slightly. Cover the edges of the crust if they begin to get too brown. Cool on a wire rack to room temperature then refrigerate for at least 4 hours or overnight.

Top with whipped cream, cinnamon, and/or honey if...

Top with whipped cream, cinnamon, and/or honey if desired.

https://mediavine-res.cloudinary.com/video/upload/uxco319msh0iierb59le.mp4

Vinegar pie has a custard-like filling that’s sweet and tangy. It rests inside a flaky pie crust and the gets topped with whipped cream, honey, and cinnamon.

Many of the early American pioneers, who really came from all over the world to live here, were masters of making something delicious out of next to nothing. The humble and unlikely sounding vinegar pie is one of these pies made out of the desperate want of something sweet, even in the dead of winter. This is an easy to make, comforting pie that tastes very similar to a lightly flavored lemon pie. Enjoy!

Old-Fashioned Vinegar Pie

crust

eggs,

light brown sugar*, packed

kosher salt, I used Morton's (yes, that much)

unsalted butter (3/4 sticks)**, melted and cooled slightly

Tablespoons apple cider vinegar

Line a 9" pie pan (not deep dish)...

Line a 9" pie pan (not deep dish) with your pastry. Crimp however you'd like.

Line the crust with parchment or a large...

Line the crust with parchment or a large coffee filter and then fill it with beans or other weights. Bake for 15 minutes at 350F.***

Carefully remove lining and weights and set aside....

Carefully remove lining and weights and set aside. Brush crust all over with egg wash (1 egg beaten well with a pinch of salt). Prick the bottom crust well with the tip of a sharp knife, and then bake an additional 10-15 minutes, or until the bottom of the pie crust looks dry. If the crust bubbles up at all with air pockets, carefully press them out.**

Remove the crust from the oven and set...

Remove the crust from the oven and set aside. The crust will be pale. It's okay, it will bake some more once you put the filling in.

Whisk together the eggs, sugar, and salt until...

Whisk together the eggs, sugar, and salt until well combined and smooth. 

Drizzle in the melted butter while whisking constantly.

Whisk in the apple cider vinegar.

Pour into the crust and bake for about...

Pour into the crust and bake for about 35 minutes, or until the internal temperature of the pie is 165F. The filling will rise up and be nicely browned on the top. It will sink back to level as it cools.

Remove pie from oven and cool to room...

Remove pie from oven and cool to room temperature. Serve at room temperature or slightly chilled from the fridge. Store any leftovers in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/rx8jrsrepzchoxxra8kn.mp4

Old Fashioned Vinegar Pie Recipe

This old-fashioned vinegar pie recipe comes straight from Ma Ingalls and the pioneer kitchens of old but is a delicious treat in any  modern kitchen of today.

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Top 3 vinegar pie recipes from across the web

The most viewed vinegar pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vinegar Pie

Old-Fashioned Vinegar Pie

Vinegar Pie - Old-Fashioned Recipe ...

The most viewed vinegar pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine