Vintage Vinegar Custard Pie Recipes

Steps:

• In large saucepan, melt margarine.
• Add sugar, flour, cold water, vinegar.
• Whisk to mix so there is no lumps and all is mixed well.
• Add beaten eggs. Mix.
• Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
• Place pie crust in a deep dish pie pan.
• Flute edges with the back of a fork.
• Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
• Preheat oven to 450 degrees.
• Throw beans in the bottom of pie pan.
• Bake 8 minutes. Take out of oven.
• Lower oven temperature to 375°.
• Remove the beans.
• Throw one dash salt on the pie crust.
• Pour in filling and level evenly.
• Wrap tin foil around the edges of the pie crust.
• Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
• Cool in cold box, refrigerator or cooler.
• Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.

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".

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.