Southern Vinegar Pie
CrustSee 8-inch Single Crust recipe.
Filling
2 tbsp butter flavor crisco
1/2 cup sugar
3 tbsp flour
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp allspice
1 cup water
1 egg
2 tbsp cider vinegar
Crust
Heat oven to 350 degrees. Bake crust partially for 3 minutes.
Filling
Combine butter flavor crisco and sugar in medium bowl. Mix at low speed of electric mixer until well blended. Add flour, cinnamon, clove and allspice. Add water, egg and vinegar. Stir until well blended. Transfer to double boiler.
Cook and stir over simmering water until thick. Pour over partially baked crust.
Bake for 45 minutes or until filling starts to bubble. Cool to room temperature before serving.
Comments » Southern Vinegar Pie
I’m so glad I found this recipe. My grandmother used to make vinegar pies all the time we I was a kid. I’ve been tring to get the recipe from her but she’s is in her eighties now.
Thought I am a Tarheel born-n-bred, I married into the legacy of vinegar pies. My wife’s family has had it in the lineup since the depression. To your history question, the word of mouth history is that during the depression lemons(fruit in general)were expensive so they played around with recipes and came up with Vinegar as a worthy (better in my opinion) substitute for Lemons. Take it or leave it, I’m sticking to it. As for the pie if you love extremely rich and ole time flavors, the vinegar pie is one of the all time great “chest pies”.
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What is the history of vinegar pie?
Kimberly Hall | 08.23.2004 | 4:40 PM