Amish Vinegar Pie Recipes
AMISH NEVER FAIL PIE CRUST
I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.
Provided by PAUL P.
Categories < 15 Mins
Time 5m
Yield 2 pie crusts, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend flour, sugar and salt.
- Cut in Crisco to pea sized pieces.
- Mix together egg, water and vinegar.
- Add to flour.
- Mix until moistened and a soft dough forms.
- Refrigerate for at least 1 hour before rolling.
- This will keep in the refrigerator for up to a week and will be easy to roll.
Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2
AMISH VINEGAR PIE
This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.
Provided by grandma2969
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and then add the warm water.
- Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- Pour the warm filling into the baked shell.set aside to cool.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry.
- Bake for 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.
VINEGAR PIE
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
Time 55m
Yield 8 servings.
Number Of Ingredients 6
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, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
AMISH VANILLA PIE
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Eva Smith.
Provided by Sarah_Jayne
Categories Pie
Time 1h
Yield 2 pies
Number Of Ingredients 13
Steps:
- Combine pie mixture ingredients and cook until thickened.
- Pour into two pie crusts.
- Combine crumb topping ingredients and sprinkle over filled pie crusts.
- Bake for 30-40 minutes at 350 degrees.
Nutrition Facts : Calories 2926.2, Fat 94, SaturatedFat 35.3, Cholesterol 166.8, Sodium 1756.7, Carbohydrate 504.2, Fiber 5.1, Sugar 305.4, Protein 23.5
AMISH VANILLA PIE
Make and share this Amish Vanilla Pie recipe from Food.com.
Provided by Kree6528
Categories Pie
Time 1h
Yield 2 pies
Number Of Ingredients 13
Steps:
- In a saucepan, combine white sugar, 4 Tbsp flour, egg, molasses, water, and vanilla.
- Bring to a full, rolling boil; set aside to cool.
- In a large bowl, combine 2 cups flour, brown sugar, baking soda, cream of tartar, butter, and shortening; rub together with fingers to make crumbs.
- Pour 1/2 of cooked mixture into each unbaked shell; cover each pie with crumbs.
- Bake at 350 degrees for 40-45 minutes.
- Note: This pie is even better when cooled, the second day!
Nutrition Facts : Calories 3198.8, Fat 114.8, SaturatedFat 37.5, Cholesterol 166.8, Sodium 1916.9, Carbohydrate 521.2, Fiber 6.7, Sugar 300.4, Protein 28.6
EASY AMISH SUGAR CREAM PIE
Sweet and creamy, this rich Amish pie may have a slightly softer texture than the typical custard pies you are used to. It also has a bit of a unique flavor, which almost tastes like brown sugar.
Provided by PalatablePastime
Categories Pie
Time 1h10m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F.
- Combine ingredients thoroughly using whisk.
- Pour into pie shell.
- Bake at 425°F for 10 minutes, reduce heat to 325°F, and bake for 45-55 minutes more, wrapping edges of pie crust with foil, if necessary, to prevent excessive browning (pie will appear slightly soft in center when done).
- Cool and refrigerate completely before cutting (it will firm up a little more as it sits).
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4.5/5 (4)Total Time 1 hrCategory DessertCalories 241 per serving
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4.5/5 (4)Total Time 1 hrCategory DessertCalories 241 per serving
- 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.
- 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.
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Preheat oven to 350. In a large bowl, blend the butter and sugar until light and fluffy, about 2 minutes, stirring vigorously with a fork. Add the vinegar, eggs, and vanilla. Whisk vigorously for 1 full minute, until the mixture is creamy and smooth. Pour into the unbaked pie crust. Bake until butter knife inserted in the center comes out clean.
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AMISH VINEGAR PIE - THERESCIPES.INFO
Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell.set aside to cool. Preheat the oven to 325°F. In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form. Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
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