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Vinegar Pie!!! Yuck Eek Well not Yuck. I made this pie over the weekend because curiosity got the better of me, and it wasn't half bad.
I was telling my grandmother about this recipe and she told me that that when she was a little girl, that for a treat (because they were dirt poor) her mother would make Vinegar Pie because it could be made from what you already have in the pantry. To give you an idea of how poor they were, my grandmother lived on a farm in Oklahoma with her mom and dad and 14 brothers and sisters. She was the youngest of 15 and they had only ONE OUTHOUSE. Sometimes I wonder how they ever managed.
And I complain when the cable goes out for more that a couple of minutes. Sometimes we forget how lucky we really are.
Anyway.... I would describe this pie as different but grows on you. Kind of like eating a lemon pie....not sweet but not sour. With the spices in it, it gives you the hint of a pumpkin kind of thing going on, but the flavor of the vinegar hits your mouth and you expect it to be sour but it's not. It's better when it had been refrigerated to firm it up.
Also just a note: if you make this pie, the filling seems real watery. When I pored it in the shell I wondered how on earth would it ever set up, but surprise...it did just that.
VINEGAR PIE from August 2004 GRIT newspaper
1/2 cup sugar
2 Tablespoons margarine (I used butter)
3 Tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon powdered (or ground) cloves
1/2 teaspoon allspice
1 egg
2 Tablespoons vinegar (I used Apple Cider Vinegar)
1 cup water
1 8-inch pie shell, unbaked
Heat oven to 350°F.
In a mixing bowl, cream together sugar and margarine or butter. Blend in flour, cinnamon, cloves and allspice.
In a small bowl, beat egg with vinegar and water. Stir into the dry ingredients; mix well.
Bake pie shell for about 3 minutes. Remove from oven and pour in filling. Return to oven and bake for 40 minutes, or until pie is puffy and set.
This pie can be dressed up with walnuts, pecans, berries, meringue or whipped cream. Different spices and flavorings, including lemon extract, lemon zest or lemon juice can be added for a slightly different flavor.
Hope you enjoy!
I was telling my grandmother about this recipe and she told me that that when she was a little girl, that for a treat (because they were dirt poor) her mother would make Vinegar Pie because it could be made from what you already have in the pantry. To give you an idea of how poor they were, my grandmother lived on a farm in Oklahoma with her mom and dad and 14 brothers and sisters. She was the youngest of 15 and they had only ONE OUTHOUSE. Sometimes I wonder how they ever managed.
And I complain when the cable goes out for more that a couple of minutes. Sometimes we forget how lucky we really are.
Anyway.... I would describe this pie as different but grows on you. Kind of like eating a lemon pie....not sweet but not sour. With the spices in it, it gives you the hint of a pumpkin kind of thing going on, but the flavor of the vinegar hits your mouth and you expect it to be sour but it's not. It's better when it had been refrigerated to firm it up.
Also just a note: if you make this pie, the filling seems real watery. When I pored it in the shell I wondered how on earth would it ever set up, but surprise...it did just that.
VINEGAR PIE from August 2004 GRIT newspaper
1/2 cup sugar
2 Tablespoons margarine (I used butter)
3 Tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon powdered (or ground) cloves
1/2 teaspoon allspice
1 egg
2 Tablespoons vinegar (I used Apple Cider Vinegar)
1 cup water
1 8-inch pie shell, unbaked
Heat oven to 350°F.
In a mixing bowl, cream together sugar and margarine or butter. Blend in flour, cinnamon, cloves and allspice.
In a small bowl, beat egg with vinegar and water. Stir into the dry ingredients; mix well.
Bake pie shell for about 3 minutes. Remove from oven and pour in filling. Return to oven and bake for 40 minutes, or until pie is puffy and set.
This pie can be dressed up with walnuts, pecans, berries, meringue or whipped cream. Different spices and flavorings, including lemon extract, lemon zest or lemon juice can be added for a slightly different flavor.
Hope you enjoy!