VINEGAR PIE
This Vinegar Pie is a super simple old fashioned pie that has been around for years! It gets it's flavor from a little bit of vinegar and is topped with whipped cream and a sprinkle of nutmeg!
Provided by Lindsay
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. Use pie weights to keep the crust from puffing up too much when baking.
- 2. Adjust oven temperature to 350°F, if needed.
- 3. In a large bowl, combine the eggs, sugar, butter, vinegar and vanilla extract. Whisk well to combine, then pour into pre-baked pie shell.
- 4. Bake pie for 30-40 minutes, or until pie is set but a little jiggly.
- 5. Allow pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
- 6. Serve pie with whipped cream and a sprinkle of nutmeg. Don't skip the nutmeg - trust me!
Nutrition Facts : ServingSize 1 slice, Calories 241 calories, Sugar 25.1 g, Sodium 102.6 mg, Fat 10.3 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.9 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 72.2 mg
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 & BUTTER PIE CRUST
I am the worst pie crust maker. I about gave up until I tried this recipe. Now even I can bake a homemade pie. Timesaver: Keep extra dough frozen until ready to use. Allow 2 days to thaw in refrigerator.
Provided by children from A to Z
Categories Dessert
Time 1h5m
Yield 2 pies
Number Of Ingredients 7
Steps:
- Combine the flour, salt and sugar in a large bowl.
- Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse meal.
- Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
- Transfer to a clean work surface, and gently press to form a dough.
- Divide dough into 4 equal parts.
- Shape each into a ball, flatten slightly to form a disk, and wrap in plastic.
- Chill for at least 1 hour.
- Roll out disk on lightly floured surface to 1/8" thickness.
- Transfer to to a 9in. pie plate, fill with fruit. Roll second disk top with top crust, crimp edge.
- Bake at 375 degrees for 50 minute.
Nutrition Facts : Calories 2395.8, Fat 165.9, SaturatedFat 103.2, Cholesterol 520, Sodium 936.6, Carbohydrate 197.4, Fiber 6.8, Sugar 7.2, Protein 30.6
VINEGAR PIE VI
This recipe was given to me by my grandmother. It has been passed down from generation to generation.
Provided by Lela Massey
Categories Vintage Pies
Yield 8
Number Of Ingredients 7
Steps:
- Combine melted butter, sugar, flour, vanilla, vinegar, and eggs. Blend well. Pour filling into pie shell.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 45 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 49.6 g, Cholesterol 100.3 mg, Fat 20.9 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 250.2 mg, Sugar 37.9 g
OLD FASHIONED VINEGAR PIE
Make and share this Old Fashioned Vinegar Pie recipe from Food.com.
Provided by marycate
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, and salt in medium bowl.
- Beat eggs until very light, then add butter, vinegar, and hot water.
- Add dry ingredients and blend well.
- Cook over double boiler, stirring constantly until thick.
- Add 1/2 cup nuts.
- Pour into pie shell and sprinkle with remaining nuts.
- Supposed to be "one of the most delicious pies".
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- Preheat oven to 350°F. Roll out chilled pie dough to an 1/8-inch-thick circle. Place in 9-inch pie pan, fit to sides and trim edges leaving a 1/2-inch overhang. Fold overhang under itself and pinch all around the perimeter to make crust edge. Crimp as desired. Line inside of pie pan with parchment paper and pour baking weights into lined crust. Bake for 20 minutes; remove pie weights and parchment paper, and bake for an additional 10 minutes until crust is lightly browned all over. Remove to cool slightly.
- In a large mixing bowl, vigorously whisk together remaining ingredients until sugar is mostly dissolved and no pockets of flour remain. Pour filling into crust and bake until surface is browned and the center does not jiggle when pan is lightly shaken, about 30 minutes.
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