Vinegar PieDawn Mikesell
Wait! Don’t go just yet. Vinegar pie is much better than it sounds. This type of pie is what we call a desperation pie. I times of hardship (the Great Depression, pioneer times, etc.) people are still people and people like to have something sweet every once in a while. It helps to keep spirits up and provide a little comfort. So during times like those, some people got very creative with just what they had in their pantry. And that’s where we get vinegar pie.
It’s definitely not fancy and I can’t even say it’s decadent, but it’s good. The vinegar (I used apple cider vinegar) provides some tartness and flavor, much like lemon juice would. The sugar sweetens it up, the nutmeg adds a little more flavor, and the eggs set it. Simple as that. I encourage you to cast aside your doubts and give it a try. Trust me, it’s a lot better than it sounds and it doesn’t taste like vinegar at all.
- Pastry for 9-inch pie
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup butter, melted
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon nutmeg
1. Place the pie crust in a 9 inch pie pan and crimp the edges. Chill for 30 minutes. Blind bake by lining the crust with aluminum foil. Add pie weights and bake at 375 degrees F for 15-20 minutes. Remove from oven and lift the foil with the pie weights out of the crust. Bake for another 7-10 minutes. Remove from oven and allow to cool.
2. Adjust oven temperature to 350 degrees F.
3. In a large bowl, combine the eggs, sugar, butter, vinegar, and nutmeg. Whisk well to combine, then pour into pre-baked pie shell.
4. Bake pie for 30-40 minutes, or until pie is set, but wiggles a little in the middle when jiggled.
5. Cool to room temperature then refrigerate until cool and firm. Serve.