VINEGAR PIE
Another great recipe from the depression era. My great grandmother made this often as she always had eggs on hand. Today, when we make this pie, everybody thinks it's Lemon Meringue Pie. One taste and you'll love this too!
Provided by CindiJ
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In medium saucepan mix together sugar, beaten egg yolks, vinegar (cider or white), flour and water.
- Cook over medium heat stirring constantly until thick.
- Remove from heat.
- Add lemon extract and butter.
- Continue to stir until butter has completely melted.
- Pour into baked pie crust.
- Top with meringue, made with left over egg whites, and bake in 350ºF pre-heated oven until golden brown.
- Let cool and serve.
Nutrition Facts : Calories 314.1, Fat 13.4, SaturatedFat 5.2, Cholesterol 82.2, Sodium 151.9, Carbohydrate 45.7, Fiber 1, Sugar 31.3, Protein 2.9
AMISH VINEGAR PIE
This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.
Provided by grandma2969
Categories Pie
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and then add the warm water.
- Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- Pour the warm filling into the baked shell.set aside to cool.
- Preheat the oven to 325°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- Spread the meringue over the filling all the way to the edge of the pastry.
- Bake for 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.
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".
RANCH KITCHEN VINEGAR PIE
Wow--if you've never tried vinegar pie, don't be put off. This pie is really delicious. It's sort of like lemon, sort of creamy, really good. And cheap to make, less hassle than lemon or lime. From an old, reliable pie cookbook--The Farm Journal Complete Pie Book. This dessert is even faster if you use a ready-to-unroll, refrigerated pie crust.
Provided by PainterCook
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
- Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
- Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
- Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
- Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
- Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
- Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
- Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.
Nutrition Facts : Calories 253.4, Fat 9, SaturatedFat 2.4, Cholesterol 70.8, Sodium 214.8, Carbohydrate 39.3, Fiber 0.9, Sugar 25.2, Protein 3.6
RANCH EGG PIE (QUICHE-STYLE)
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty! Prep time doesn't include cooling pie shell. With my modifications, from America's Favorite Casseroles.
Provided by Caroline Cooks
Categories Savory Pies
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- In medium bowl, combine crackers and butter.
- Press crumb mixture evenly into 10" pie pan or quiche dish.
- Bake until golden about 7 minutes. Cool on wire rack.
- INCREASE oven temp to 425 degrees F.
- Sprinkle cheese over cooled pie crust.
- In medium bowl, whisk eggs until frothy; add cream, salad dressing mix, bacon, and onions.
- Pour mixture over cheese.
- Bake 15 minutes; REDUCE OVEN HEAT to 350 degrees F.
- Continue baking until knife inserted into center comes out clean, about 20 minutes.
- Cool for 10 minutes on wire rack before slicing.
CHOCOLATE CHIFFON PIE
Make and share this Chocolate Chiffon Pie recipe from Food.com.
Provided by KittyKitty
Categories Frozen Desserts
Time 38m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Place a baking sheet in the oven and preheat to 350°F.
- For the crust, mix the graham cracker crumbs and butter in a bowl. Press the crumbs evenly over the bottom and sides of a 9-inch pie pan. Bake for 8 minutes. Let cool.
- Chop the chocolate, then grind in food processor or blender. Set aside.
- Place the milk in top of a double boiler or heatproof bowl. Sprinkle with gelatin. Let stand 5 minutes to soften.
- Set the top of the double broiler or heatproof bowl over hot water. Add 1/3 cup of sugar, the chocolate and egg yolks. Stir until dissolved. Add the vanilla extract.
- Set the top of the double boiler in a bowl of ice and stir until mixture reaches room temperature Remove from the ice and set aside.
- Whip the cream lightly. Set aside. With electric mixer, beat egg whites and salt until soft peaks form. Add the remaining sugar and beat only enough to blend.
- Fold a dollop of egg whites into the chocolate mixture, then pour back into the whites and fold in gently.
- Fold in the whipped cream and pour into the pastry crust. Put in freezer until just set, about 5 minutes. If the center sinks, fill with any remaining mixture. Chill for 3-4 hours. Decorate with whipped cream and chocolate curls. Serve cold.
Nutrition Facts : Calories 523.4, Fat 37.3, SaturatedFat 22, Cholesterol 141.2, Sodium 230.4, Carbohydrate 46.1, Fiber 2.3, Sugar 33.4, Protein 6.8
RUBY'S VINEGAR PIE
This is my aunt Ruby's recipe. It is remarkably easy, and delicious. Among my in-laws, Ruby is famous because of this recipe.
Provided by Vicki G.
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F.
- Mix all ingredients well.
- Pour into unbaked pie shell.
- Bake for 55-60 minutes.
VINEGAR PIE
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.
Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.
JARRETT HOUSE VINEGAR PIE
From an old southern cookbook. Vinegar pies were the alternative to lemon pies when lemons weren't in season.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h6m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat sugar, melted butter, eggs, flour, and vinegar together on high for 1 minute until smooth. Stir in vanilla. Pour mixture into pie shell.
- Bake at 300 degrees Fahrenheit for 50 minutes or until top forms a pale golden crust (inside will be slightly liquid).
- Cool and serve at room temperature.
Nutrition Facts : Calories 400, Fat 20.8, SaturatedFat 9.7, Cholesterol 100.2, Sodium 245.6, Carbohydrate 49.6, Fiber 0.9, Sugar 37.8, Protein 4.1
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