Rubys Vinegar Pie Food

RUBY'S VINEGAR PIE

Steps:

• Preheat oven to 300 degrees F.
• Mix all ingredients well.
• Pour into unbaked pie shell.
• Bake for 55-60 minutes.

VINEGAR PIE

Steps:

• Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
• In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
• In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
• While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
• Decorate with berries, if you like.
• Pie Shell:
• 3 tablespoons solid vegetable shortening
• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
• 2 to 3 tablespoons ice water
• Nonstick vegetable spray, for coating pan
• Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff.
• Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
• Set a rack in the middle of the oven and preheat to 400 degrees F.
• Lightly coat a 9-inch pie pan with nonstick vegetable spray.
• On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes.
• Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool.
• When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart "curd-style" pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake.
• O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world.

RUBY'S BARBECUE SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook over medium heat until onions are soft and transparent, about 5 minutes. Add salt, dry mustard, black pepper, cayenne, and garlic salt. Stir to combine and then mix in the brown sugar. Add the cider vinegar, ketchup, molasses, Worcestershire, and water and whisk all together until thoroughly combined. Reduce heat to low and simmer for about 20 to 35 minutes, whisking every few minutes to prevent sauce from burning and sticking to bottom. Strain sauce to remove onions and jalapenos before serving.

VINEGAR PIE

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.

VINEGAR PIE

Steps:

• Make pie shell:
• Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
• Preheat oven to 400°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
• Make filling while shell bakes:
• Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
• Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
• Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.

OLD FASHIONED VINEGAR PIE

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".

AMISH VINEGAR PIE

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.

RUBY WHIPPED CREAM CHEESE PIE

Steps:

• Stir contents of danish dessert into water in med saucepan.
• Bring to full boil.
• Boil one minute,stirring constantly.
• Cool slightly.
• In small mixing bowl, beat cream cheese and sugar.
• Gently fold in whipped cream and 2 Tablespoons of cooled danish dessert.
• Spread into meringue shells.
• 6.
• Top with danish dessert, drizzling over edges for appeal.
• Top with whipped cream and whole strawberries if desired.

VINEGAR PIE

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.