Vinegar Pie is a simple yet delicious and complex-tasting pie that is a must-try if you ask me. Its tart, rich, and deep flavors are bound to draw you in. This recipe uses readily available ingredients such as eggs, sugar, vinegar, vanilla extract, and butter.
Yet, despite its simple nature, this dessert lacks nothing and makes for just as great a dessert as more elaborate ones. This recipe will surprise you in the best way. I can’t wait for you to try it out!
What Is Vinegar Pie?
Vinegar pie was pretty popular during the Great Depression. It was also known as desperation pie because ingredients were scarce, so people substituted vinegar for more expensive ingredients such as lemon juice or cream.
This recipe has been around for ages and is still frequently made in the southern United States. It’s typically served with ice cream or whipped cream and enjoys a texture similar to chess pie and buttermilk pie. Although this is an old-fashioned pie, it’s a delicious and easy-to-make dessert ideal for any occasion.
Recipe Ingredients
- Pie Crust – The premade stuff from the supermarket works just fine.
- Thickeners – Sugar, flour, and eggs firm up the filling for a creamy melt-in-your-mouth pie.
- Butter – Melting and slightly cooling the butter so it doesn’t cook your eggs but is still liquidy adds creamy deliciousness.
- Apple Cider Vinegar – This unexpected ingredient delivers a delicious tart pie.
- Vanilla Extract – An amazing flavor enhancer that mellows the vinegar’s acidity.
How to Make Vinegar Pie
- Bake Pie Crust – Line the pie crust on the bottom with parchment paper and add dried beans on top. The beans will ensure the bottom of the crust doesn’t lift. Bake the pie crust for 8-10 minutes, then take it out of the oven and let it cool. (You don’t want the pie crust to be too brown.) Set aside.
- Dry Ingredients – Whisk all-purpose flour, sugar, and salt in a large mixing bowl until well combined.
- Wet Ingredients – Beat the eggs until smooth in a separate bowl. Add the still liquidy butter, apple cider vinegar, and vanilla extract. Whisk until everything is thoroughly blended.
- Mix – Gradually add the wet mixture to the bowl with the dry ingredients, whisking constantly until the filling is smooth and well combined.
- Assembly – Pour the filling into the prebaked pie crust, spreading it out evenly.
- Add Spices – Sprinkle some nutmeg on the pie if desired.
- Bake – Place the pie on the oven’s center rack and bake for about 35 minutes (up to 40 minutes, depending on your oven) until the filling is set and lightly golden on top. The pie may have a slightly jiggly center but will firm up as it cools.
- Cool – Once done, remove the vinegar pie from the oven. Let it cool completely for 1-2 hours.
- Serve – After cooling, you can serve the vinegar pie immediately or refrigerate it for a few hours to allow it to fully set.
Recipe & Serving Tips
- Experiment with different varieties of vinegar for unique flavors, such as plum, pineapple, or balsamic vinegar.
- Make sure the pie has completely cooled before cutting and serving it. The filling needs a little time to set up and hold together.
- Garnish each slice with whipped cream or serve it with a scoop of ice cream.
FAQs
Some recipes call for raisins or pecans. You can also try adding coconut flakes or chopped dried fruit!
Keeping any pie with dairy or eggs in the fridge is best. It will last a week in the refrigerator or two months in the freezer.
I won’t say there’s no trace of vinegar taste in this pie, but it’s sweet and tasty. And your guests might think it’s flavored with lemon if you don’t tell anyone.
Make-Ahead Instructions
You can make your own pie crust or use a store-bought pie crust. To make ahead, blind bake the crust according to the package instructions, cool, cover, and store it at room temperature for 2 days.
Or you can make this pie ahead and freeze it for a month or two. Thaw in the fridge overnight, then let it come to room temperature right before serving.
More Deliciously Easy Pie Recipes
Vinegar Pie
Ingredients
- 1 9-inch pie crust
- 1½ cups granulated sugar
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 teaspoon nutmeg (optional)
- 4 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- ¼ cup apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350℉ (175°C).
- Line the bottom of the pie crust with parchment paper and add dried beans on top. The beans will ensure that the bottom of the crust doesn't lift. Bake for 8-10 minutes in a preheated oven, remove it from the oven, and let it cool. (You don't want the pie crust to be too brown.) Set aside.
- In a large mixing bowl, whisk the all-purpose flour, sugar, and salt until well combined.
- In a separate bowl, beat the eggs until smooth. Add the melted and slightly cooled butter, apple cider vinegar, and vanilla extract. Whisk until everything is thoroughly blended.
- Gradually pour the wet mixture into the bowl with the dry ingredients, whisking constantly until the filling is smooth and well combined.
- Pour the filling into the prebaked pie crust, spreading it out evenly.
- Sprinkle some ground nutmeg on the pie if desired.
- Place the vinegar pie on the center rack of a preheated oven and bake for 35-40 minutes, until the filling is set and lightly golden on top. The pie may have a slightly jiggly center but will firm up as it cools.
- Once done, remove the pie from the oven. Let it cool completely on a wire rack for 1-2 hours.
- You can serve vinegar pie after it cools to room temperature or refrigerate it for a few hours to fully set.
Notes
- Experiment with different varieties of vinegar for unique flavors, such as plum, pineapple, or balsamic vinegar.
- Make sure the pie has completely cooled before cutting and serving it. The filling needs a little time to set up and hold together.
- Garnish each slice with whipped cream or serve it with a scoop of ice cream.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.