VINEGAR PIE
This Vinegar Pie is a super simple old fashioned pie that has been around for years! It gets it's flavor from a little bit of vinegar and is topped with whipped cream and a sprinkle of nutmeg!
Provided by Lindsay
Categories Dessert
Time 1h
Number Of Ingredients 8
Steps:
- Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. Use pie weights to keep the crust from puffing up too much when baking.
- 2. Adjust oven temperature to 350°F, if needed.
- 3. In a large bowl, combine the eggs, sugar, butter, vinegar and vanilla extract. Whisk well to combine, then pour into pre-baked pie shell.
- 4. Bake pie for 30-40 minutes, or until pie is set but a little jiggly.
- 5. Allow pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
- 6. Serve pie with whipped cream and a sprinkle of nutmeg. Don't skip the nutmeg - trust me!
Nutrition Facts : ServingSize 1 slice, Calories 241 calories, Sugar 25.1 g, Sodium 102.6 mg, Fat 10.3 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 34.9 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 72.2 mg
VINEGAR PIE - OLD-FASHIONED RECIPE FROM MA INGALLS
This old-fashioned vinegar pie recipe comes straight from Ma Ingalls and the pioneer kitchens of old but is a delicious treat in any modern kitchen of today.
Provided by Melissa Norris
Categories Dessert
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Place an oven proof bowl in the oven, and melt butter while oven is heating.
- Using a small bowl, beat the eggs. Set aside.
- In a separate large bowl, add the sugars, flour, and nutmeg. Stir well until no lumps remain. Alternatively, you can use a sifter for this.
- Stir in the melted butter, eggs, water, and vinegar.
- Pour into prebaked pie shell and bake in the oven for 30 minutes. Remove from oven and cool completely before cutting.
OLD FASHIONED CHESS PIE RECIPE
A Southern classic, this recipe for homemade chess pie is a sweet, simple treat that will please a crowd!
Provided by I Heart Recipes
Categories Dessert
Time 2h15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, add in the butter, sugar and vanilla together.
- Mix the ingredients until well combined.
- Add in the eggs, cornmeal, milk, and vinegar.
- Mix the ingredients until well combined.
- Place the pie crust in the 9 inch pie pan.
- Pour in the pie filling.
- Bake for 1 hour and 10 minutes.
- Let cool for about 45 minutes.
- Serve & enjoy.
OLD FASHIONED PIE
A classic cocktail inspired this boozy pie. Make it with rye instead of bourbon if that's your fancy. And be sure to include the retro garnish for a fun finishing touch.
Provided by Food Network Kitchen
Categories dessert
Time 8h5m
Yield one 8-inch pie
Number Of Ingredients 20
Steps:
- For the crust: Pulse the flour, shortening, granulated sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter, and pulse until it is in pea-size pieces. Sprinkle in 2 tablespoons of the ice water, and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 2 teaspoons more ice water, 1 teaspoon at a time, pulsing and checking the dough after each addition. Wrap the dough tightly, and refrigerate until firm, at least 1 hour or preferably overnight.
- Position a rack in the center of the oven, and preheat to 375 degrees F. Roll the dough into a disc 11 to 12 inches wide on a lightly floured surface. Sandwich the dough between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes. Lay the dough in an 8-inch pie pan so it extends about 1/2 inch beyond the edge of the pan. Fold the outer edge of the dough up under itself, and crimp decoratively between your index finger and forefinger. Poke the dough all over with a fork, and refrigerate for 10 minutes more. Line the pie crust with parchment or foil, fill with pie weights or beans and bake until the dough appears dry to the touch, about 20 minutes. Remove the foil and weights, and continue cooking the crust until it's light brown and cooked through, 5 to 7 minutes more. Let the crust cool completely on a wire rack.
- For the filling: Reduce the oven temperature to 350 degrees F. Whisk the heavy cream, granulated sugar, yolks, egg, bourbon, zest, cherry juice and salt in a medium bowl until smooth. Place the cooled crust on a rimmed baking sheet, and pour the custard into the crust. To avoid overbrowning, cut 2 strips of aluminum foil to wrap over the crust edges. Carefully transfer the pie to the oven, and bake until the custard is set but still has a slight jiggle, 50 to 60 minutes. Let the pie cool completely on a wire rack, about 4 hours. If serving the next day, let cool completely, then wrap and refrigerate overnight.
- For the bourbon whipped cream: Beat the confectioners' sugar and bourbon in a large bowl with an electric mixer on low speed. Add the heavy cream, increase the speed to medium-high and beat until firm peaks form, about 1 minute.
- Put six 2-tablespoon dollops of the whipped cream around the pie, and top each with a cherry. Twist the orange slices, and place them in between the whipped cream dollops. Serve the pie with the remaining whipped cream.
OLD-FASHIONED BUTTERMILK PIE
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter and sugar together in a large bowl until smooth.
- Mix in the flour, eggs, buttermilk, and vanilla.
- Pour the filling into the pie shell then sprinkle the top with nutmeg.
- Bake for 1 hour, or until golden brown and firm (insert a toothpick into the middle, it should come out clean).
- Let cool completely before slicing.
- Serve with whipped cream or fresh berries, and enjoy!
Nutrition Facts : Calories 405 cal
OLD FASHIONED VINEGAR PIE
Make and share this Old Fashioned Vinegar Pie recipe from Food.com.
Provided by marycate
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, flour, and salt in medium bowl.
- Beat eggs until very light, then add butter, vinegar, and hot water.
- Add dry ingredients and blend well.
- Cook over double boiler, stirring constantly until thick.
- Add 1/2 cup nuts.
- Pour into pie shell and sprinkle with remaining nuts.
- Supposed to be "one of the most delicious pies".
OLD FASHIONED APPLE CIDER PIE
This is an adopted recipe. I shall be trying it out and then post any additional information if needs be. Feel free to try it out first and share your comments!
Provided by Vnut-Beyond Redempt
Categories Pie
Time 53m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle.
- Line a 9-inch pie tin with the pastry.
- Trim the edge to 1/2-inch beyond the rim of the pie tin.
- Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil.
- Reduce the heat to low and simmer for 8 minutes or until the apples are tender.
- Drain the apples, reserving the syrup.
- Add enough additional apple cider to the syrup to make 1 1/3 cups.
- Return the syrup and apples to the saucepan.
- Combine the cornstarch and water in a small bowl and stir until well blended.
- Stir the cornstarch mixture and the cinnamon into the apple mixture.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin.
- Roll out the remaining pastry to an 11-inch circle.
- Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds.
- Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin.
- Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie.
- Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown.
- Cool on a wire rack until slightly warm before cutting and serving.
- NOTE:
- This is the perfect pie to serve with the rich cheddar sauce in this file.
CHEROKEE OLD-FASHIONED VINEGAR PIE
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...
Provided by Billie Neal
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Beat first 6 ingredients with mixer until well blended; pour into pie crust.
- 2. Bake at 375 degrees for about 1 hour or until filling is firm.
- 3. PERSONAL NOTE: This recipe comes from a Cherokee Indian Reservation, Cherokee, North Carolina. Mrs. James A. Hughes, Pres. Owltown Church of God LWWB Blairsville, Georgia
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- In a medium mixing bowl, combine the sugar, cornstarch, and salt with a whisk (this will help the cornstarch from lumping). Add the eggs and lemon juice. Mix into a thick paste.
- Bring the vinegar and water to a simmer in a medium saucepan. Pour a quarter of the hot liquid into the egg/sugar slurry and whisk until smooth.
- Pour the remaining liquid into the mixing bowl and gently whisk until thoroughly combined. Return the mixture to the saucepan and continue heating, gently whisking continually, until the mixture begins to thicken.
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Reviews 146Calories 313 per servingCategory Pies And Tarts
- Line the crust with parchment or a large coffee filter and then fill it with beans or other weights. Bake for 15 minutes at 350F.***
- Carefully remove lining and weights and set aside. Brush crust all over with egg wash (1 egg beaten well with a pinch of salt). Prick the bottom crust well with the tip of a sharp knife, and then bake an additional 10-15 minutes, or until the bottom of the pie crust looks dry. If the crust bubbles up at all with air pockets, carefully press them out.**
- Remove the crust from the oven and set aside. The crust will be pale. It's okay, it will bake some more once you put the filling in.
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- Flute the edges decoratively., Melt the butter and set it aside to cool. , In a large bowl, mix together the flour, sugar, and salt.
- Add the milk and eggs and beat well., Stir in the vinegar, vanilla, and flavoring, then the butter and diced pecans., Pour the mixture into the crust and scatter the pecan halves on top., Bake the pie for 47 to 50 minutes.
- When done, the top will be puffed up and set, and the center should just barely wobble when you jiggle the pan. , Remove the pie from the oven (the pie will finish setting up as it sits) and cool completely before slicing., Store any leftover pie in the refrigerator for a day or so; freeze for longer storage.
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- Preheat the oven to 350. Place your pie crust into your pie plate and pinch the edges for decoration.
- In a small bowl mix together the sugar, flour and salt with a whisk to remove any possible lumps.
- In a medium bowl, using a whisk (you can use the same one), whisk the three eggs until they are a homogenous color or till you would say they are well beaten. Then add the melted butter and milk. If the butter is still hot from melting add it slowly while you stir everything else otherwise, your butter will cook your eggs - ew. Add the vinegar and stir it into the other ingredients.
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