Vinegar Pie

I've been scouring my cookbooks and the internet for a vinegar pie that
calls for a double crust. It's for my aunt, who remembers the recipe from
her childhood. I suggested adding a top crust to one of the recipes I
found, but she insists there was another step before adding the top crust.
Any suggestions?
Reply to
Jennifer Ofenstein
Just pick one of the recipes and add the top crust. Make the pie for her and let her decide. If she can't remember the "extra step" she probably won't know the difference. Sometimes I recall things in a distinct manner and when I check it out my recall is faulty.
Reply to
Vox Humana
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Title: Clinch Mountain Vinegar Pie Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 cup Sugar 1 cup Water 2 Eggs Small lump of butter Or Margarine 2 tbsp Vinegar 2 tbsp Flour (or corn starch) 1/2 tsp Lemon extract
[Preparation] Combine sugar, eggs, vinegar, flour (or corn starch) and water in double boiler, and cook until thick and sooth, stirring occaisonally. Just before removing from heat stir in small lump of butter and some lemon lemon extract. Pour into baked pie shell. If desired pie may be topped with frosting or whipped cream.
From Hillbilly Cookin by The Tates
From: Scott Robertson Date: 05-30-95
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Title: Little House Vinegar Pie Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 8 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1/4 cup Butter 2 Egg 1/2 cup Sugar 1/2 cup Sugar, brown 1/4 cup Flour 1 Nutmeg 3 tbsp Cider vinegar 1 9" pie shell -- unbaked From "The Little Hou By Barbara M Per by Donna R E Cookbook" Alker Nsdell From: Sam Waring Date:
[Preparation] Prepare pie paste and line the buttered pie pan. Preheat the oven to 400. Melt butter in tin cup; beat eggs in small bowl.
In large bowl blend both sugars, flour, and nutmeg with fingers until no lumps remain. Stir in vinegar, eggs, butter and 1 cup of water until well mixed. Pour into pie shell and bake at 400 for 30 minutes. Remove and cool until the filling is firm enough for cutting.
06-02-95
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Title: Mom's Vinegar Pie Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 8 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 tbsp Butter 1/2 cup Sugar 3 tbsp Flour 1 tsp Cinnamon 1/4 tsp Cloves 1/4 tsp Allspice 1/8 tsp Salt 1 Egg 2 tbsp Vinegar 1 cup Water 1 Pie crust
[Preparation] Cream Butter and Sugar. Add dry ingredients, egg, vinegar and water. Cook in top of a double boiler until thickened, stirring constantly. Line pie pan with pastry. Bake in a moderate oven (350F) 3 minutes then pour in filling and continue baking until crust is brown. From: Kathryn Cone Date: 05-31-95
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Title: Mountain Vinegar Pie (Bob Stein) Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 Baked pie shell 1 cup Sugar 2 Eggs 2 tbsp Vinegar 2 tbsp Flour or cornstarch 1 cup Water Sm lump o' butter 1/2 tsp Lemon extract
[Preparation] Combine sugar, eggs, vinegar, flour (or corn starch) and water in a double boiler and cook till thick and smooth, stirring occasionally. Just before removing from heat stir in sm lump o' butter and the lemon extract. Pour into baked pie shell. If desired, the pie may be topped with frosting or whipped cream.
From "Hillybilly Cookin'--Mountaineer Style". From: Dale Shipp Date: 06-01-95
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Title: Vinegar Chess Pie Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 1 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 8-inch pie shell 1/2 cup Butter or margarine 1 1/2 cup Sugar 1 tbsp Vinegar 3 Eggs (large) 1 tsp Vanilla
[Preparation] Preheat oven to 375F Melt butter in small saucepan. Stir in sugar and vinegar. Bring to a boil. Beat eggs in a bowl. While eggs are beating, pour in vinegar mixture. Stir in vanilla Bake for 35 minutes or until set. This recipe is easily doubled.
From: Inge Fronda Date: 05-30-95
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Title: Vinegar Pie Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 6 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 cup Sugar 2 tbsp Unbleached Flour 1 cup Cold Water 5 tbsp Vinegar 2 1/2 tbsp Butter 4 large Eggs, Beaten
[Preparation] Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.
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Title: Vinegar Pie 1 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 6 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 cup Sugar 2 tbsp Unbleached Flour 1 cup Cold Water 5 tbsp Vinegar 2 1/2 tbsp Butter 4 large Eggs, Beaten
[Preparation] Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown.
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Title: Vinegar Pie 2 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 6 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 cup Sugar 4 tbsp Vinegar 2 tsp Lemon ext 2 tbsp Cornstarch 2 tsp Lemon ext 2 tbsp Cornstarch 2 cup Boiling water 2 Egg yolks
[Preparation] Mix together 1 cup granulated sugar, 3 or 4 tablespoons vinegar, 2 teaspoons lemon extract, 2 level tablespoons cornstarch and slowly add 2 cups boiling water, stirring constantly on stove until mixture gets thick. When cold stir in yolks of 2 eggs and pour into 2 pie tins lined with good pastry. When baked, cool and cover with the whites of egg and sugar. Brown in a quick oven.
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Title: Vinegar Pie 3 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 9 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1 1/4 cup Sugar 1/4 cup Flour 1 tbsp Lemon Zest -- grated 1/2 cup Cider Vinegar 2 cup -Water 3 Eggs -- well beaten 1 tbsp Butter Pie dough -- 9-inch
[Preparation] Preheat oven to 425 degrees F. Line a 9-inch pie pan with rolled out dough, then trim and flute the edges to make a decorative border. Combine sugar, flour and lemon zest in a heavy saucepan, and stir ingredients until thoroughly blended. Add cider vinegar, stirring or whisking constantly. Add the water. Place pan over medium heat, bring mixture to a boil, and cook, stirring constantly for 1 minute. Remove pan from heat and stir a little of the hot mixture into the eggs, then stir the warmed eggs back into the remaining hot mixture. Stir in the butter. Pour the warm filling mixture into the prepared pie shell and bake for 10 minutes. Reduce heat to 350 degrees and continue baking 30 minutes more. Remove pie from the oven and let it cool completely on a rack before serving. The filling will seem quite liquid, but it will firm as the pie cools.
Makes 9 servings.
Nutrition Information per serving: calories, 262; fat 9.2 grams; carbohydrate, 42 grams, cholesterol, 65 milligrams; sodium, 142 milligrams.
Source: Fannie Farmer Baking Book From The Cookie Lady's Files (Sylvia Mease) Posted by Robbie Shelton. Reposted by Fred Peters. From: Ronda Eikenberry Date: 06-10-93
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Title: Vinegar Pie 4 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 6 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 1/4 cup Unbleached Flour 1/2 tsp Ground Nutmeg 1/2 tsp Ground Cinnamon 1/2 tsp Ground Allspice 1/2 tsp Ground Cloves 1 dash Salt 4 large Egg Yellows (Yolks) 2 large Egg Whites 1 cup Sugar 1 cup Sour Cream (Commercial) 3 tbsp Melted Butter 3 tbsp Cider Vinegar 1 cup Coarsely Chopped Walnuts Or Pecans 1 cup Raisins
[Preparation] Prepare an unbaked single pie crust.
NOTE: This is a version (Updated slightly) of a very old recipe. It was used by many a farmer's wife and frontier wife to use up sour milk and cream for a dessert. The vinegar is used to preserve the pie where there was no refrigeration. It is basically a spice custard pie.
Prepare the pastry and line a 9-inch pie pan. Chill while making the filling.
Sift the flour, spices, and salt together and set aside
Beat the egg yellows thoroughly. Wash and dry the beater, then beat the 2 egg whites until they stand in peaks. Gently fold the sugar into the egg whites and stir into the yellows. Add the flour mixture alternately with the sour cream.
Combine the butter, vinegar, nuts, and raisins and stir into the filling. Pour into the pie shell and bake in a preheated 450 degree F. Oven for 10 minutes. Reduce the heat to 400 degrees F. and bake 5 minutes. Then turn the heat down to 350 degrees F. and continue baking for about 15 minutes or until the filling is set. Cool. May be served with whipped cream, if desired.
From The Complete Book Of Pickles & Relishes by Leonard L Levine Copyright 1965
Posted by Rich Harper.
Reposted by Fred Peters.
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Title: Vinegar Pie 5 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 2 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 Eggs 1/2 cup Vinegar 3/4 cup Water 1 cup Sugar 6 1/2 tbsp Flour pinch Salt 2 tbsp Butter
[Preparation] Beat egg yolks lightly, add vinegar and water. Blend sugar, flour and salt and add to mixture. Cook until thick, preferably in a double boiler, stirring constantly. Remove from heat; add butter, then pour into a baked pie shell. Make meringue with the two egg whites, beating until peaks form (adding 2 tablespoons of sugar). Spread meringue on pie and brown in oven.
Randy Rigg
Submitted By RANDY RIGG On 07-21-94 From: David Knight Date: 05-31-95
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Title: Vinegar Pie 6 Recipe By: Category: Pies Main Ingredient: Cuisine Style: Yield: 6 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- 2 tbsp Butter 1/2 cup Sugar 3 tbsp Flour 2 tsp Cinnamon 1/2 tsp Ground Cloves 1/2 tsp Ground Allspice 1 Egg, lightly beaten 2 tbsp Cider Vinegar 1 cup Water 1 8-inch or 9-inch pie Shell that Has been baked for two or Three Minutes at 450 degrees
[Preparation] 1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together. Sift the flour with the cinnamon, cloves and allspice, then add to butter mixture. Stir in the egg, vinegar, and water. Transfer to top of a double boiler.
3. Cook over boiling water until thick. Pour into the pie shell and bake thirty minutes.
Source: _The New York Times Heritage Cook Book_ by Jean Hewitt
Craig Beeman
From: Craig Beeman Date: 05-31-95
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Reply to
LIMEYNO1
Thanks for the suggestion. Adding the second crust was my thought as well. I'd love to make the pie for her, but unfortunately, she lives across the country from me!
Reply to
Jennifer Ofenstein

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