VINEGAR PIE I
This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.
Provided by Kevin Ryan
Categories Desserts Pies Vintage Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
- Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
- Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
- Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
- Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 45.5 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 163.2 mg, Sugar 35.1 g
VINEGAR PIE
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
VINEGAR PIE III
An old fashioned pie. Vinegar pie with a meringue topping. Use heaping tablespoons of flour.
Provided by Allrecipes Member
Categories Vintage Pies
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar and flour, add vinegar and beaten egg yolks. Mix well.
- Add 1 cup hot water. Heat remaining 1 1/2 cups water to boiling and stir in egg yolk mixture. Boil mixture until thick. Remove from heat.
- Add lemon extract and butter. Cool. Pour into a baked pie shell.
- Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until stiff; add 6 Tablespoons sugar and 1/4 teaspoon cream of tartar and continue beating until it holds a peak. Pile meringue onto filling. Bake until meringue is lightly browned, 10 - 15 minutes.
Nutrition Facts : Calories 271.4 calories, Carbohydrate 48.6 g, Cholesterol 78.2 mg, Fat 7.4 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 131.6 mg, Sugar 38.3 g
VINEGAR PIE
Provided by Food Network
Categories dessert
Time 5h15m
Yield 1 (9-inch) pie or 9 1/2-inch tart
Number Of Ingredients 10
Steps:
- Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
- In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
- In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
- While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
- Decorate with berries, if you like.
- Pie Shell:
- 3 tablespoons solid vegetable shortening
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
- 2 to 3 tablespoons ice water
- Nonstick vegetable spray, for coating pan
- Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff.
- Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Set a rack in the middle of the oven and preheat to 400 degrees F.
- Lightly coat a 9-inch pie pan with nonstick vegetable spray.
- On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes.
- Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool.
- When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart "curd-style" pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake.
- O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world.
VINEGAR PIE VIII
This version uses cider vinegar for a more complex flavor.
Provided by Phyllis Bartlow
Categories Vintage Pies
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat.
- Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell.
- Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 42.5 g, Cholesterol 73.6 mg, Fat 8.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 141.4 mg, Sugar 32.1 g
VINEGAR PIE II
Vinegar pies were popular all over the Midwest. They used vinegar because lemons were often scarce and too expensive for country women.
Provided by Jean Higginbotham
Categories Desserts Pies Vintage Pie Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
- Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.
Nutrition Facts : Calories 317 calories, Carbohydrate 48.2 g, Cholesterol 92.1 mg, Fat 12.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 284 mg, Sugar 36.9 g
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