Pioneer Vinegar Pie Recipes

VINEGAR PIE I

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.

VINEGAR PIE - OLD-FASHIONED RECIPE FROM MA INGALLS

Steps:

• Preheat oven to 400 degrees F.
• Place an oven proof bowl in the oven, and melt butter while oven is heating.
• Using a small bowl, beat the eggs. Set aside.
• In a separate large bowl, add the sugars, flour, and nutmeg. Stir well until no lumps remain. Alternatively, you can use a sifter for this.
• Stir in the melted butter, eggs, water, and vinegar.
• Pour into prebaked pie shell and bake in the oven for 30 minutes. Remove from oven and cool completely before cutting.

PIONEER VINEGAR PIE

Steps:

• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Preheat oven to 350°F. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.
• Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

OLD-FASHIONED VINEGAR PIE

Steps:

• Line a 9" pie pan (not deep dish) with your pastry. Crimp however you'd like.
• 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. 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 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 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 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 temperature. Serve at room temperature or slightly chilled from the fridge. Store any leftovers in the refrigerator.

VINEGAR PIE

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!

VINEGAR PIE

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.