VINEGAR PIE
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
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.
RUBY'S VINEGAR PIE
This is my aunt Ruby's recipe. It is remarkably easy, and delicious. Among my in-laws, Ruby is famous because of this recipe.
Provided by Vicki G.
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Mix all ingredients well.
- Pour into unbaked pie shell.
- Bake for 55-60 minutes.
GRANDMA PRUIT'S VINEGAR PIE
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
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.
RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP
A bottle of this beautiful ruby-red vinegar would make a lovely foodie or hostess gift! A little history: in modern times, flavored vinegars are mostly used as a salad condiment. But in olden times, before the advent of soft drinks, vinegar syrups were mixed with ice water and served as a cooling & refreshing summer drink. This is an updated version of a recipe found in an old cookbook from Colonial Virginia and Thomas Jefferson's time; I've included simple directions for making either raspberry vinegar, or raspberry vinegar syrup. Time includes steeping time of 48 hours.
Provided by BecR2400
Categories Beverages
Time P2DT10m
Yield 2 1/2 cups of Raspberry Vinegar, 20 serving(s)
Number Of Ingredients 3
Steps:
- Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
- Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
- Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
- Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
- For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.
Nutrition Facts : Calories 11.8, Fat 0.1, Sodium 0.2, Carbohydrate 2.7, Fiber 1.5, Sugar 1, Protein 0.3
AMISH VINEGAR PIE
This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.
Provided by grandma2969
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and then add the warm water.
- Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- Pour the warm filling into the baked shell.set aside to cool.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry.
- Bake for 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.
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
JARRETT HOUSE VINEGAR PIE
From an old southern cookbook. Vinegar pies were the alternative to lemon pies when lemons weren't in season.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h6m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat sugar, melted butter, eggs, flour, and vinegar together on high for 1 minute until smooth. Stir in vanilla. Pour mixture into pie shell.
- Bake at 300 degrees Fahrenheit for 50 minutes or until top forms a pale golden crust (inside will be slightly liquid).
- Cool and serve at room temperature.
Nutrition Facts : Calories 400, Fat 20.8, SaturatedFat 9.7, Cholesterol 100.2, Sodium 245.6, Carbohydrate 49.6, Fiber 0.9, Sugar 37.8, Protein 4.1
VINEGAR PIE
Another great recipe from the depression era. My great grandmother made this often as she always had eggs on hand. Today, when we make this pie, everybody thinks it's Lemon Meringue Pie. One taste and you'll love this too!
Provided by CindiJ
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan mix together sugar, beaten egg yolks, vinegar (cider or white), flour and water.
- Cook over medium heat stirring constantly until thick.
- Remove from heat.
- Add lemon extract and butter.
- Continue to stir until butter has completely melted.
- Pour into baked pie crust.
- Top with meringue, made with left over egg whites, and bake in 350ºF pre-heated oven until golden brown.
- Let cool and serve.
Nutrition Facts : Calories 314.1, Fat 13.4, SaturatedFat 5.2, Cholesterol 82.2, Sodium 151.9, Carbohydrate 45.7, Fiber 1, Sugar 31.3, Protein 2.9
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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