{"id":615922,"date":"2018-08-30T03:17:43","date_gmt":"2018-08-30T08:17:43","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=615922"},"modified":"2024-10-10T09:39:41","modified_gmt":"2024-10-10T14:39:41","slug":"i-tried-vinegar-pie","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/i-tried-vinegar-pie\/","title":{"rendered":"I Tried Vinegar Pie! Here’s What I Thought."},"content":{"rendered":"

When I told my husband I was making a vinegar pie<\/a>, he didn't believe me! And why should he? Common sense tells us that vinegar has no place in dessert. But there's an unusual group of pies known as \"desperation pies\"<\/a> that have been around for ages. These desserts were borne out of the need for a sweet treat and a lack of fresh or fancy foods. You may have heard about pies like green tomato<\/a>, buttermilk<\/a>, lemon chess<\/a>, sugar cream<\/a>, and mock apple<\/a> that make do with unexpected ingredients to create delicious desserts. Vinegar pie falls into that category. The vinegar provided a tartness when fruits like lemons or apples weren't available. Our great-grandparents were nothing if not resourceful! (Ever hear about their pink margarine?)<\/a><\/p>\r\n[dam-video dam-id=\"31853\"]\r\n

The Recipe<\/strong><\/h3>\r\n

The process for making vinegar pie couldn't be easier. You simply mix together eggs, sugar, butter, vinegar and vanilla and pour into an unbaked or par-baked crust. In less than an hour, you've got a finished pie on your hands! You can add spices like cinnamon or nutmeg, extra flavors like maple or lemon, or raisins or brown sugar when they're on hand.<\/p>\r\n

It should be noted that there are other methods for making vinegar pie, but all<\/em> of them are more complicated. Your grandmother's tattered and well-used cookbook might have you stir, stir, stir a water-based custard that's been thickened with starch before pouring it into a baked pie shell and chilling it. This recipe has an even more unexpected method.<\/a><\/p>\r\n \r\n

Official Taste Test<\/strong><\/h3>\r\n

Does vinegar pie taste as offensive as you think? Absolutely not. Its taste and texture resemble a typical custard pie. You do taste the vinegar a little bit at first, but it quickly dissipates into a balanced medley of sweet and tart. It actually comes across as a little bit citrusy, and if you didn't know vinegar was the flavoring agent, you'd likely never guess it! Underneath the crackly sugar topping, the texture is amazingly silky and tender.<\/p>\r\n

If you're like me, you'll find yourself swishing each bite around in your mouth, trying to prolong the sensation of the cool custard on your tongue. It's hard to stop eating!<\/p>\r\n \r\n

Cook's Notes<\/strong><\/h3>\r\n