Vinegar Pie is an old-fashioned pie recipe that makes the perfect ending to any southern meal. Dating back to the mid-19th century, this custard-based pie is flavored with a little apple cider vinegar.
The name may not sound very enticing, but this is one deliciously sweet pie with a creamy texture and a little tang. Similar to a buttermilk pie or chess pie. The acidity from the vinegar actually makes the pie taste a little like lemon pie. In fact, Vinegar Pie is sometimes referred to as the poor man’s lemon pie. One bite and it is sure to become a favorite.
Pies are one of my favorite desserts. You just can’t beat a buttery crust. You can use either a refrigerated pie crust or a homemade pie crust for this pie. The filling is a simple mixture of eggs, butter, apple cider vinegar, a little flour for thickening, cinnamon, nutmeg, and vanilla. All ingredients that you are likely to already have on hand. Everything gets mixed together in a large bowl and then poured onto the pie crust and baked for 25 minutes. It really couldn’t be easier.
Vinegar Pie Recipe Tips:
Let the pie cool completely before slicing. I think it tastes best either served chilled or at room temperature. Leftovers should be refrigerated.
More Old-Fashioned Southern Pies
- Old-Fashioned Buttermilk Pie
- Lemon Chess Pie
- Millionaire Pie
- Old-Fashioned Egg Custard Pie
- Sugar Cream Pie
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup butter, melted
- 2 tablespoons cider cider vinegar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- pinch of salt
- 1 (9-inch) unbaked pie crust (use homemade pie crust or a refrigerated pie crust)
- Preheat oven to 425 degrees.
- In a large bowl, whisk together all ingredients until mixed well.
- Pour into prepared pie crust.
- Bake for 25 minutes.
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2 thoughts on “Vinegar Pie”
I followed the recipe exactly and got a burned pie… Shouldn’t it cook at a lower temperature for a longer time?
HA! I saw this as I was watching my pie turn a very dark brown in the oven. I had covered the edges with aluminum paper but not the top. Admitedly the vinegar pies I’ve had in the past were always brown not light as most are pictured on-line. But I was still getting nervous. Specially when I looked at another similar recipe and they cooked it another additional 10-15 minutes at 375 after the first 25 min at the higher temp. I put a layer of aluminum paper across the top and that immediately stopped the browning process. My pie seemed a little too jiggly at the 25 min mark so I was able to cook it longer as mentioned above. The pie was incredible. Next time I’ll cover with alum paper sooner and cook it the extra time also.