VINEGAR PIE RECIPES

Name: Vinegar Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings.
Ingredients: 4 large eggs; 1-1/2 cups sugar; 1/4 cup butter, melted; 1-1/2 tablespoons cider or white vinegar; 1 teaspoon vanilla extract; 1 unbaked pie shell (9 inches)

VINEGAR PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Vinegar Pie Recipe: How to Make It - Taste of Home image

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

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

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, FatContent 15g fat (7g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 190mg sodium, CarbohydrateContent 51g carbohydrate (38g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

GRANDMA PRUIT'S VINEGAR PIE RECIPE: HOW TO MAKE IT

Grandma Pruit's Vinegar Pie Recipe: How to Make It image

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

Total Time 01 hours 40 minutes

Prep Time 40 minutes

Cook Time 60 minutes

Yield 8 servings.

Number Of Ingredients 7

Ingredients

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

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, FatContent 25g fat (13g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 316mg sodium, CarbohydrateContent 78g carbohydrate (50g sugars, FiberContent 0 fiber), ProteinContent 2g protein.

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