A traditional Southern "farm" favorite, made using ingredients always on hand, this is one pie that tastes much better than you'd imagine.
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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By stolsma
on August 23, 2012
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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!!
By rclayr
McKinney, TX
on August 18, 2010
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Very tasty filling, but I never could get it to set up in the fridge, even overnight. Wonder what I did wrong?
By stamp4hobby_120...
Kirkland, 87
on July 25, 2009
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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.
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