Vinegar Pie Vii Recipes

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 - 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.

VINEGAR PIE VII

Steps:

• In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
• Pour mixture into baked pastry shell. Chill before serving.

VINEGAR PIE VIII

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.

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.

VINEGAR PIE

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.