Vinegar Pie Ix Recipes

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VINEGAR PIE



Vinegar Pie image

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

1 refrigerated pie crust
4 large eggs
1 1/2 cups (310g) sugar
1/4 cup (56g) butter, melted
1 1/2 tbsp white vinegar
1 tsp vanilla extract
Whipped cream, optional
Nutmeg, optional

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



Vinegar Pie I image

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

1 (9 inch) pie crust, baked
¼ cup sifted all-purpose flour
1 cup white sugar
1 cup water
3 egg yolks
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon lemon extract
3 tablespoons distilled white vinegar
3 egg whites
6 tablespoons white sugar

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

PIONEER VINEGAR PIE



Pioneer Vinegar Pie image

Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like flavor from cider vinegar and warming spices like ginger, cinnamon, and nutmeg. Serve this comforting (and pantry-friendly!) dish warm, with a scoop of vanilla ice cream on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h25m

Yield Makes one 9-inch pie

Number Of Ingredients 13

Test-Kitchen Piecrust
2 tablespoons all-purpose flour, plus more for surface
2 tablespoons unsalted butter
1/2 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/6 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons apple cider vinegar
1 cup plus 1 teaspoon water, divided
3 large eggs, divided
1 tablespoon turbinado sugar or sanding sugar
Vanilla ice cream, for serving

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.

VINEGAR PIE



Vinegar Pie image

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

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

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



Vinegar Pie image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 1 (9-inch) pie or 9 1/2-inch tart

Number Of Ingredients 10

3 tablespoons cornstarch
3/4 cup light cream
6 large egg yolks
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups water
1 1/2 cups sugar
3/4 cup balsamic vinegar
6 tablespoons unsalted butter
1 prebaked 9-inch pie shell, recipe follows

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 X



Vinegar Pie X image

A vinegar pie spiced with cinnamon, cloves and allspice.

Provided by Margie Cagle

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

2 tablespoons butter
½ cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
⅛ teaspoon salt
1 egg
2 tablespoons white vinegar
1 cup water
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
  • Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.4 g, Cholesterol 30.9 mg, Fat 11 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 183.6 mg, Sugar 12.6 g

GRANDMA PRUIT'S VINEGAR PIE



Grandma Pruit's Vinegar Pie image

This historic pie has been in our family for many generations and is always served at our get-togethers.-Suzette Pruit, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 7

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

Steps:

  • Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers., Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil., Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 545 calories, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.

OLD FASHIONED VINEGAR PIE



Old Fashioned Vinegar Pie image

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

1 prebaked pie shell
3 eggs
3 tablespoons butter
2 tablespoons vinegar
1 1/2 cups hot water
3/4 cup sugar
1/2 cup flour
1 pinch salt
3/4 cup chopped toasted walnuts or 3/4 cup pecans, etc

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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