A note on vinegar: back then vinegar was used as a seasoning for all sorts of desserts. It was sweeter and usually tasted of the ingredient it was made from like balsamic. Apple cider vinegar was the most common. And now I need to make my own vinegar pie! Thanks for the confirmation on the brown sugar, and on the vinegar info. I imagine it was also more concentrated, flavor-wise, since many vinegars are now diluted to a certain percent? Now, get thee to the kitchen and make a vinegar pie, Gina!
Prior to the s, where granulated sugar was called for, the sugar used depended on the region of the country in which the baker lived. In New England and the northern Midwest, the availability of sugar maples and appropriate tapping weather made maple sugar less expensive than refined, white cane sugar. In the South, unrefined cane sugar was generally used day-to-day. Commercially available brown sugar is currently made by spraying molasses onto refined white sugar to avoid uneven coloration.
All of that said, this recipe made a really nice pie. Glad you enjoyed it! What about molasses? Would that have been common? Would it work in this recipe do you think? I just stumbled upon this but now I want to make a shoo-fly pie…. The shoo fly pie I link to in the post is incredibly good, if I do say so myself.
What a great post! Love your sense of humor — you started my day with a laugh! I looking forward to trying this one soon. With so many flavored vinegars available these days, it makes me wonder about the possibilities…. Hi, Judy, and welcome! Glad you found me! Curiosity led me to your helpful article and recipe! I love all those books! The pie is really good, and very easy to make. I made your pie recipe tonight. Vinegar pie is pretty much my favorite pie and I was surprised and excited to see it was so easy.
But, maybe I messed up? The butter kind of separated out. Aw, boo, Melissa. It would be totally acceptable to cut back on the butter just a touch, especially if you liked the flavor of the pie in general. A pie by any other name is still delicious!
Hi, Tammie. I love the idea of using maple syrup! Please let me know how it turns out. I imagine the flavor will be great! I am never one to leave a recipe as it is written. I decided to experiment a bit. I peeled and chopped an apple, tossed it with a little flour, brown sugar, and cinnamon. I put it in the pie shell before adding the filling.
The pie, while probably great without this, was delicious. Thanks for the recipe. I am with you on rarely following a recipe as written. Your apple spin sounds fantastic—thanks for sharing it, Heidi! I think plain white vinegar is too sharp for this recipe.
Let me know how it goes—hope you enjoy the pie, Jo! Thank you so much for your response! We have a restaurant that makes Honey Vinegar pie. What would you recommend to try and imitate that recipe? Looking forward to trying your recipe too! I love the sound of that! You could also try asking the restaurant.
They might share their recipe with you! Let me know how your experimentation goes, and I hope you enjoy it! I have always wanted to make this pie and today may be the day! I have all the ingredients on hand and some extra time this afternoon set aside for pie baking. Thanks for the delicious recipe.
Truthfully, that is just about the LAST thing should would have had. Making moonshine and homemade liquor was not a thing for these families. Most, believe it or not were very religious , far far more than people today. Oh sure, there may be an odd scattering of people who did, but it was not the norm.
It is in no way based in fact, Pamela. The image of a pioneer woman drinking a beer and asking her friend to hold it a visual joke. The pie is wonderful, regardless of whether you drink or not. I hope you enjoy it! Pioneers, both the religious and the nones, did make beer, wine and liquor and pioneer women imbibed. Children were offered small sips. Alcohol, the making and consumption of not to mention other mind altering substances , is an integral part of the history of humankind including the pioneers.
Believe it or not but my family was pioneers from Virginia who came to the back hills of Kentucky as you call it. Home brew has been around forever and it was kept around for medicinal use not only for drinking. Hopefully my response will be short. Rating: 5 stars. Rating: 1 stars. Load More Reviews. Close this dialog window Review this recipe.
What did you think about this recipe? Did you make any changes or notes? Cancel Submit. All Reviews for Vinegar Pie. Reviews: Most Helpful. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Measure content performance. Develop and improve products. List of Partners vendors. Prep: 20 mins. Cook: 30 mins. Total: 50 mins. Servings: 8 servings. Yield: 1 pie. Nutrition information is calculated using an ingredient database and should be considered an estimate. Featured Video. Recipe Tags: vinegar dessert american fall. Rate This Recipe. I don't like this at all.
It's not the worst. Sure, this will do. Also, the original author clearly assumed a pie crust was sitting around ready for use and did not provide a recipe for one.
I reasoned that if they can have crusts just sitting around in case of need, so can I, so I cheated and used a pre-baked graham cracker pie crust ah, the perks of the modern grocery store. Turning to the questions of how long, and how hot, to bake the pie on this first round, a little further guesswork comes to play. A hot oven would just have to be a hot oven, and one would have to keep an eye on things.
After some internet and cookbook sleuthing, and in the interest of convenience, I decided to treat this pie like a lemon meringue pie , and so investigated the typical temperature and bake time for those.
While I was baking at a mile high, our Leadville baker would've been at nearly two miles! Perhaps the lack of bake time wasn't terribly relevant, after all. While the undercooked vinegar curd baked, I turned to the meringue. As a meringue novice I only had a vague idea of how you make meringue. How many eggs do you use for a pie? Do you really add only powdered sugar? It was time for more research! Finding the following recipe that suggests using five eggs, and this one that lists the number of minutes you cook a two-egg or three-egg meringue, I calculated the meringue pie would need to bake for around 21 minutes, plus a few extra for altitude.
But first I would need to whip the eggs into stiff peaks. In keeping with a historical recipe, I opted to ignore modern additions of cream of tartar, and also to whip my room-temperature egg whites by hand. Five very aerobic minutes later, with sadly unfrothed eggs, laziness won out and I grabbed the electric hand mixer.
After another five to seven minutes, I had beautifully peaked egg whites. This moment is where I most came to appreciate the beauty of modern recipes that list time and temperature. Multi-tasking to prepare different dishes, hand wash clothing, or tend to children or farm animals would not have been an option. Bakers in really had a harder lot than us.
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