We love a good pie: cherry, sweet potato, bean pies, and of course apple pie. One pie recipe that is lesser known but no less loved is one with a much more unusual name: vinegar pie. It’s hard to imagine how a pie flavored with vinegar could be sweet and delicious, but it is! And we find that apple cider vinegar – such a useful kitchen item on its own – is the perfect ingredient in our vinegar pie. The final result is a rich and creamy pie that will knock your socks off. The unusual name piqued our interest, and we had to give it a try.
A vinegar pie is a recipe growing in popularity with other Depression-era baking recipes. We love the idea of using what you have in the pantry to whip up something wonderful, and when there isn’t much in the pantry, then a little imagination and creativity help to fill in the gaps. This pie comes in many forms, with different measurements and steps – some are baked, while some are refrigerated. We went with a baked version for our first go, and we loved it! A sweet and slightly crunchy top blanketed a creamy filling and the subtle sweetness of the apple cider vinegar really added dynamic flavor.
Vinegar Pie Horizontal 2Vinegar Pie Vertical 3 We know it sounds a bit unusual, but this is a pie you must try! It’s unexpectedly delicious and super creamy. Use regular white vinegar, but we definitely recommend apple cider vinegar. Apple cider vinegar already has so many different health benefits and household uses, why not throw it in a pie for great flavor! We’re sure that there’s a science lesson that can be worked in here too – one that would explain how and why the vinegar works in this recipe. We just like how good it tastes – a little food chemistry baked into one delicious pie.
Reviews : Celeste Brooks
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.
4 large eggs
2 tablespoons apple cider vinegar
1 ½ cups sugar
1 stick unsalted butter, melted
½ teaspoon cinnamon
1 teaspoon vanilla
1 pinch salt
1 (9-inch) pie crust
Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.