Vintage Vinegar Custard Pie Recipes
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
VINTAGE VINEGAR CUSTARD PIE
You usually had eggs from chickens, milk & butter from cows and sugar and vinegar as preservatives for fruit, vegetables & meat. Serve fresh berries on top of each slice, strawberries, blueberries or raspberries with cream. This is good. Old, old ranch recipe. My Aunt Laura would make this for us. This has no milk.
Provided by Montana Heart Song
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, melt margarine.
- Add sugar, flour, cold water, vinegar.
- Whisk to mix so there is no lumps and all is mixed well.
- Add beaten eggs. Mix.
- Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
- Place pie crust in a deep dish pie pan.
- Flute edges with the back of a fork.
- Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
- Preheat oven to 450 degrees.
- Throw beans in the bottom of pie pan.
- Bake 8 minutes. Take out of oven.
- Lower oven temperature to 375°.
- Remove the beans.
- Throw one dash salt on the pie crust.
- Pour in filling and level evenly.
- Wrap tin foil around the edges of the pie crust.
- Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
- Cool in cold box, refrigerator or cooler.
- Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.
Nutrition Facts : Calories 334.9, Fat 15.1, SaturatedFat 5.6, Cholesterol 117.2, Sodium 216.2, Carbohydrate 45.2, Fiber 1, Sugar 31.5, Protein 5
RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD
Provided by Food Network
Categories dessert
Time 1h25m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Crust:
- Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
- Filling:
- Preheat the oven to 400 degrees F.
- Scald the milk and half-and-half.
- Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
- Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.
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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