Vinegar Pie

A traditional Southern "farm" favorite, made using ingredients always on hand, this is one pie that tastes much better than you'd imagine[.]

Total Time:
3 hr 25 min
Prep:
10 min
Inactive:
3 hr
Cook:
15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Basic pie pastry, blind-baked in a 9-inch pie pan and cooled
  • 2 cups water
  • 1/2 cup all-purpose flour
  • 2 cups sugar
  • 2 eggs, beaten until frothy
  • 6 tablespoons apple cider vinegar
  • 2 teaspoons Limoncello, or other lemon-flavored liqueur, or lemon extract
Directions

Preheat the oven to 350 degrees F.

In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.

Pour into the cooled pastry shell and refrigerate until set, about 3 hours.


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    I am making this pie for my book club. Each year we take a field trip associated with a book we read. This year we read Thin Blue Smoke by Doug Wargul and are traveling to Kansas City for BBQ (a major theme in the book. Smoke Meat, the fictitious BBQ joint in the book, serves vinegar pie, I had never heard of it. I tasted the filling as I was making it and was surprised at how good it is! I can't wait for my book group to taste it with their KC BBQ tomorrow night!!
    Very tasty filling, but I never could get it to set up in the fridge, even overnight. Wonder what I did wrong?
    I didn't add any lemon to my pie filling because I used unfiltered apple cider vinegar from Trader Joes. This filling has a wonderful, zippy flavor with a nice sweetness to it. I think that people will wonder what the special ingredient is and never guess that it could be vinegar.
    A recipe similar to this was handed down to me from my Indian grandmother. Apparently, during the depression lemons were hard to come by so this was discovered as a wonderful substitute. I do not recall my recipe as having lemon juice at all. People who eat my pie remark that it is the best lemon pie they have ever had (I have made these for every company Thanksgiving dinner for 25 years) as long as they do not know the name. However, once told the name, they pass the information around and soon others will not even try it. So, keep your mouth shut when you make this and take the compliment!
    The pie was easy to make, but had way too strong of a vinegar taste.
    This was as close to the way my Grandmother from Georiga used to make it.
     
    I was very glad that I found it on here.
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