Tried and True, Old Fashioned Vinegar Pie

Tried and True, Old Fashioned Vinegar Pie

Vinegar Pie, although funky sounding, is actually a very tasty, historical dish. It was frequently consumed from the Colonial times through World War II, and it is making a comeback today. Tasting similar to a lemon-custard pie, it has been called the Poor Man’s Lemon Pie. Vinegar Pie is also known as Pioneer Pie, as well as Desperation Pie. Don’t be put off by the names; this heirloom is truly a tasty treat well worth discovering. Complete with a power-pack provenance that few recipes can boast, it provides nourishment to the inquiring mind and soul as well.

You will need one unbaked pie crust either purchased or homemade.

Filling recipe is as follows:

4 Medium Eggs
3/4 cup Brown Sugar
1 Tablespoon Flour (use Arrowroot Flour if making gluten-free)
½ Teaspoon Ground Cinnamon
½ Teaspoon Nutmeg
½ Teaspoon Ground Ginger
1 1/4 Cups Water
3 Tablespoons Apple Cider Vinegar
2 Tablespoons Butter
3 Tablespoons Maple Syrup
Pinch of Salt

Preheat oven to 350*.
Whisk 1/4 cup of sugar and eggs together, and set aside. In a heavy saucepan, mix the remaining 1/2 cup of sugar with the flour. Add water, butter, apple cider vinegar, maple syrup, cinnamon, ginger, nutmeg and salt to the pan. Mix well and heat on stovetop till mixture is simmering and all the butter is melted. Remove pan from heat. Add around 1 1/2 cups of your hot mixture into the egg mixture VERY SLOWLY while continuously whisking.

This will temper the egg mixture and prevent curdled eggs. Next, combine your tempered egg mixture into your saucepan, by again slowly pouring while whisking. Continue to cook over medium heat until the mixture starts to thicken and clings to a wooden spoon. You can test if done by running your finger through a cooled spoonful. The finished filling will allow you to make a “canyon” through the center of the spoonful without the sides caving in on you.

Pour the mixture into your unbaked crust, and place the pie pan on a cookie sheet to prevent drips while baking. Cover the edges of the pie crust with aluminum foil to prevent them from getting overdone or burning. Finally, bake pie at 350* for 45-50 minutes, or until it is set. The filling will only jiggle slightly in the very center when it’s done. Remove the pie from the oven and let it set until cooled completely. You can lightly dust the top of the pie with cinnamon for an appetizing appeal. Vinegar Pie can be enjoyed at room temperature or chilled first based on your preference.

I chose to use a more traditional crust recipe for authenticity. Though it is less flaky and tends to crack a little.

Thanks for stepping back in time with me and trying something from days gone by,

The Homesteading Hen