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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!
Table of Contents
What is Vinegar Pie?
What does Vinegar pie taste like?
Methods for Vinegar Pie
How to make Vinegar Pie
Get the Recipe
What is Vinegar Pie?
Vinegar Pie is also known as Desperation Pie. It originated back in the 19th century. When people had trouble getting certain ingredients for flavoring, vinegar was an alternative.
From a texture perspective, vinegar pie is much like a chess pie or buttermilk pie. It’s kind of an old-school type pie that is super simple to put together. In these times of craziness where ingredients are also hard to get, it’s a fun pie to try. Along with the Wacky Cake I shared last week, this is another neat recipe that’s been around for ages.
What does Vinegar pie taste like?
The acidity in the vinegar actually gives the pie a flavor that is reminiscent of lemon. I won’t say that it doesn’t taste like vinegar at all, but it’s sweet and tasty and brings to mind lemon more than vinegar. Plus, like a chess pie, it gets a little bit of a crust on top when baked. That browned crust adds a lovely caramelized flavor to the pie as well.
Not to mention that when topped with whipped cream and a sprinkle of nutmeg, the flavors get even better. That nutmeg really does help tone down the vinegar and bring out the lovely flavor.
There are a couple different methods for making vinegar pie. I tried both to see which I preferred.
The first method was not my favorite. You cooked the filling over the stove until it reached a pudding-like consistency, then you poured that into the pie crust and baked it for a short bit prior to refrigerating it.
While it was a simple method, it wasn’t as simple as the second method. Plus, I didn’t care nearly as much for the pudding-like texture. Plus, the flavor was lacking for me and tasted more like vinegar.
The second method, that I ended up favoring, had much more flavor. Because the filling is baked only in the oven, the longer baking time allows for a crust to form on top. That crust (which caramelizes, as I mentioned before), gives so much flavor and the pie just isn’t the same without it. Plus, the texture of this method was more pleasing and like a traditional chess pie.
How to make Vinegar Pie
So to make this vinegar pie, you’ll start by lining your pie pan with the crust and pre-baking it.
While the crust bakes, put together your filling. This part literally couldn’t get any easier! Just add everything to a bowl and whisk it all together!
Pour the filling into the baked crust and bake for about 30-40 minutes or until the pie is set, but the center is a little jiggly.
Let the pie cool to room temperature, then refrigerate until ready to serve.
I personally really preferred this pie with some whipped cream on top and sprinkle of nutmeg. The extra flavor makes this pie!
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Recipe
Vinegar Pie
★★★★★4.5 from 4 reviews
Author:Lindsay
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:10-12 slices
Category:Dessert
Method:Oven
Cuisine:American
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Description
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!
Ingredients
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
Instructions
1. 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
Serving Size:1 slice
Calories:241
Sugar:25.1 g
Sodium:102.6 mg
Fat:10.3 g
Carbohydrates:34.9 g
Protein:2.7 g
Cholesterol:72.2 mg
Keywords: Vinegar Pie, desperation pie, vinegar pie recipe, old fashioned pie
Combine 1/2 cup melted, cooled butter, 1 1/2 cups sugar, 2 tablespoons self-rising flour, 2 tablespoons apple cider vinegar, 1 tablespoon vanilla, and 3 eggs in a large bowl or blender. Mix well. Pour the filling into a 9-inch unbaked pie shell. (I used store-bought for convenience.)
Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it. You can also substitute it with an equal amount of white vinegar. Cold Water: For pie crusts that are flaky, cold water is a must. Adding warm liquid would melt the shortening that we carefully cut into our flour for flakiness.
The number one tip most pie dough recipes will emphasize is using cold butter, cold water, cold hands—really cold everything. The colder the butter (or shortening) stays in the dough, the more it can stay self-contained until it hits the oven, creating bigger pockets of air.
What Does Vinegar Pie Taste Like? No, vinegar pie is not bitter, tart, or sour. In fact, it's sweet! The flavor of your pie is a bit dependent on the type of vinegar you use (more on that below), but the combination of fruit vinegar, sugar, lemon juice, and butter creates a sweet, slightly lemony, and even juicy pie.
A million-dollar pie recipe typically includes crushed pineapple, shredded coconut and crushed pecans, all held together by whipped topping and sweetened condensed milk. Maraschino cherries are common garnishes, as is a dollop of Cool Whip.
“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.
Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.
Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts. It's part of what makes these pumpkin whoopie pies so delectable.
The main products you should steer clear of when cleaning with vinegar are bleach, ammonia, hydrogen peroxide, castile soap, and baking soda. While these ingredients are all good for cleaning individually, they won't create the best outcome for you or your home when mixed with vinegar.
Most people agree that the basic difference would be the level of purity. Simply put, distilled vinegar has been purified more than white vinegar. More than that, there are also dissimilarities when it comes to chemical structure, production and usage. White vinegar is sometimes also called spirit vinegar.
White vinegar includes more water, and therefore a lower concentration of acetic acid, than cleaning vinegar. Both will work well as an antibacterial cleaner for household chores, with the more concentrated cleaning vinegar packing a greater acidic punch.
Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol.
Fruit vinegar is made from the fermented fruit juices of apples, mangoes, plums, citrus fruits, grapes, berries, or other fruits. The whole fruit or fruit scraps may be used to produce it.
Mother of vinegar is a biofilm composed of a form of cellulose, yeast, and bacteria that sometimes develops on fermenting alcoholic liquids during the process that turns alcohol into acetic acid with the help of oxygen from the air and acetic acid bacteria (AAB).
It is so easy to make vinegar with pineapple. You only need a few ingredients: pineapple scraps, sugar, raw vinegar (as a starter culture), and water. It's important to use organic pineapple scraps in this recipe.
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