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
Provided by Food Network
Categories dessert
Time 5h15m
Yield 1 (9-inch) pie or 9 1/2-inch tart
Number Of Ingredients 10
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.
VINEGAR PIE VII
This vinegar pie recipe is more simple and quick than most. Top with whipped cream if desired.
Provided by Sue
Categories Desserts Pies Vintage Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
- Pour mixture into baked pastry shell. Chill before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 34.4 g, Cholesterol 50.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 130.6 mg, Sugar 25.7 g
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.
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".
VINEGAR PIE CRUST
This goes with the Vinegar Pie its the crust that is used to make the Vinegar Pie taste better . And its the Crust that my greatgrandmother used to make her so good .
Provided by MomaJean
Categories Pie
Time 20m
Yield 4 crusts, 24 serving(s)
Number Of Ingredients 6
Steps:
- Work flour, shortening and salt until very fine.
- Beat egg, water and vinegar together.
- Make a little well in the mixture, add liquid and blend.
- This recipe makes four one-crust pies.
- This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
- And its really swell too.
VINEGAR PIE
Categories Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.
MY FAVORITE VINEGAR PIE CRUST
I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc.
Provided by ketchupqueen
Categories Dessert
Time 8m
Yield 4 pie crusts
Number Of Ingredients 6
Steps:
- Mix salt with flour.
- With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
- Add egg and knead in just until mixed.
- Quickly add vinegar and ice water all at once.
- Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
- Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.
Nutrition Facts : Calories 926, Fat 66.2, SaturatedFat 16.5, Cholesterol 52.9, Sodium 601.3, Carbohydrate 71.7, Fiber 2.5, Sugar 0.4, Protein 11.3
VINEGAR PIE VII
This vinegar pie recipe is more simple and quick than most. Top with whipped cream if desired.
Provided by Allrecipes Member
Categories Vintage Pies
Time 3h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
- Pour mixture into baked pastry shell. Chill before serving.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 34.4 g, Cholesterol 50.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 130.6 mg, Sugar 25.7 g
More about "vinegar pie vii food"
VINEGAR PIE – OLD-FASHIONED RECIPE FROM MA INGALLS
From melissaknorris.com
VINEGAR PIE IS A DEPRESSION-ERA PIE YOUR GRANDMA …
From wideopeneats.com
FLAKY VINEGAR PIE CRUST - BAKING BITES
From bakingbites.com
I TRIED VINEGAR PIE! HERE'S WHAT I THOUGHT. - TASTE OF HOME
From tasteofhome.com
VINEGAR PIE, OR GOOD LORD I NEED PIE. WHAT'S IN THE …
From pastrychefonline.com
OLD-FASHIONED VINEGAR PIE - SOUTHERN LIVING
From southernliving.com
VINEGAR IN PIE DOUGH - KING ARTHUR BAKING
From kingarthurbaking.com
VINEGAR PIE RECIPE | SOUTHERN LIVING
From southernliving.com
VINEGAR PIE - THE SPRUCE EATS
From thespruceeats.com
VINEGAR PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
PECAN PIE VII RECIPE - FOOD NEWS
From foodnewsnews.com
VINEGAR PIE - HUG FOR YOUR BELLY
From hugforyourbelly.com
VINEGAR PIE VII RECIPE - IPHONE4PHONECASERIGHTNOW
From iphone4phonecaserightnow.blogspot.com
VINEGAR PIE VII RECIPE - SMILINGISNOTALWAYS
From smilingisnotalways.blogspot.com
VINEGAR PIE VII - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
BEST LOW CHOLESTROL FOOD BLOG: VINEGAR PIE VII
From healthycook1.blogspot.com
VINEGAR PIE VII | RECIPE | VINEGAR PIE, RECIPES, DESSERTS
From pinterest.com
VINEGAR PIE VIII BEST DISHES - FOOD GRABS
From recipesfoodgrabs.blogspot.com
RECIPE: OLD FASHION VINEGAR PIE, A WEST VIRGINIA DESSERT
From explorepartsunknown.com
OLD FASHIONED VINEGAR PIE - SOUTHERN MADE SIMPLE
From southernmadesimple.com
VINEGAR PIE VII - COOKING-RIGHT.NET
From cooking-right.net
VINEGAR PIE VII – DRSTARVE
From drstarve.com
VINEGAR PIE-THE SOUTHERN LADY COOKS-WONDERFUL FOR ANY OCCASION
From thesouthernladycooks.com
VINEGAR PIE VII RECIPE - MAYBE-WE-CAN-SAVE-THE-WORLD
From maybe-we-can-save-the-world.blogspot.com
VINEGAR PIE - THE ZERO WASTE KITCHEN BY CHRISTINE TIZZARD
From thezerowastekitchen.ca
VINEGAR PIE VII - PLAIN.RECIPES
From plain.recipes
VINEGAR PIE VII | RECIPE | VINEGAR PIE, RECIPES, DESSERTS - PINTEREST
From pinterest.com
VINEGAR PIE VII RECIPE - MERMAIDTOESS
From mermaidtoess.blogspot.com
VINEGAR PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
VINTAGE PIE RECIPE: VINEGAR PIE VII BY SUE – REDCIPES
From redcipes.com
VINEGAR PIE VII POPULAR RECIPES
From homemaderecipeszero.blogspot.com
VINEGAR PIE VII RECIPE - PROMOLG42SL90
From promolg42sl90.blogspot.com
WHAT IS A VINEGAR PIE? INFO AND RECIPE - DELISHABLY
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love