GRANDMA PRUIT'S VINEGAR PIE
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
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
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, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.
VINEGAR PIE
Another great recipe from the depression era. My great grandmother made this often as she always had eggs on hand. Today, when we make this pie, everybody thinks it's Lemon Meringue Pie. One taste and you'll love this too!
Provided by CindiJ
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan mix together sugar, beaten egg yolks, vinegar (cider or white), flour and water.
- Cook over medium heat stirring constantly until thick.
- Remove from heat.
- Add lemon extract and butter.
- Continue to stir until butter has completely melted.
- Pour into baked pie crust.
- Top with meringue, made with left over egg whites, and bake in 350ºF pre-heated oven until golden brown.
- Let cool and serve.
Nutrition Facts : Calories 314.1, Fat 13.4, SaturatedFat 5.2, Cholesterol 82.2, Sodium 151.9, Carbohydrate 45.7, Fiber 1, Sugar 31.3, Protein 2.9
VINEGAR PIE X
A vinegar pie spiced with cinnamon, cloves and allspice.
Provided by Margie Cagle
Categories Desserts Pies Vintage Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
- Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 25.4 g, Cholesterol 30.9 mg, Fat 11 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 183.6 mg, Sugar 12.6 g
VINEGAR PIE VII
This vinegar pie recipe is more simple and quick than most. Top with whipped cream if desired.
Provided by Sue
Categories Desserts Pies Vintage Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
- Pour mixture into baked pastry shell. Chill before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 34.4 g, Cholesterol 50.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 130.6 mg, Sugar 25.7 g
VINEGAR PIE VIII
This version uses cider vinegar for a more complex flavor.
Provided by Allrecipes Member
Categories Vintage Pies
Time 3h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat.
- Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell.
- Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 42.5 g, Cholesterol 73.6 mg, Fat 8.5 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 141.4 mg, Sugar 32.1 g
VINEGAR PECAN PIE
The filling is not sickening sweet because there is no corn syrup. This recipe is requested by my family every year for Thanksgiving and Christmas.
Provided by Laura Manus
Categories Desserts Pies Pecan Pie Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell.
- Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.
Nutrition Facts : Calories 334.2 calories, Carbohydrate 26.8 g, Cholesterol 46.5 mg, Fat 24.6 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.6 g, Sodium 230.8 mg, Sugar 19.5 g
VINEGAR PIE I
This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.
Provided by Kevin Ryan
Categories Desserts Pies Vintage Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
- Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
- Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
- Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
- Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 45.5 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 163.2 mg, Sugar 35.1 g
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