Vinegar Pie VII

Vintage Pie

Vinegar Pie VII

Vinegar Pie VII
  • PREP TIME
    30 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    3 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    9

A surprisingly delightful dessert, this Vinegar Pie offers a tangy twist on traditional sweet pies. Its creamy, custard-like filling, balanced with a hint of vinegar, creates a unique flavor profile that's both comforting and intriguing. A simple yet elegant treat, perfect for showcasing a homemade pie crust.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    34 g
  • Cholesterol
    50 mg
  • Fiber
    0 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    131 mg
  • Sugar
    26 g
  • Fat
    8 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 mins

In a double boiler or a heatproof bowl set over a simmering pot of water (making sure the bowl doesn't touch the water), whisk together the sugar and flour until well combined. (2 minutes)

02

Step
3 mins

Gradually whisk in the vinegar, beaten eggs, and water until the mixture is smooth and lump-free. (3 minutes)

03

Step
15 mins

Cook the mixture over medium heat, stirring constantly with a whisk or spatula, until it thickens enough to coat the back of a spoon. This should take about 10-15 minutes. Be patient and continue stirring to prevent scorching.

04

Step
2 mins

Remove the bowl from the heat and stir in the butter and lemon extract until the butter is fully melted and incorporated. (2 minutes)

05

Step
1 mins

Pour the warm filling into the pre-baked pie crust, spreading it evenly. (1 minute)

06

Step
2 hrs

Let the pie cool to room temperature, then cover it loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the filling to set completely. (2+ hours)

07

Step

Serve chilled. You can top it with whipped cream or a dusting of powdered sugar, if desired.

For a richer flavor, use brown butter instead of regular butter. Simply melt the butter in a saucepan over medium heat and cook until it turns a nutty brown color before adding it to the filling.
If you don't have lemon extract, you can substitute it with a teaspoon of lemon zest.
Be sure to use a pre-baked pie crust to prevent the crust from becoming soggy.

Leonard Crona

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (3)

  • Florida Cassin

    Jun 28, 2025

    I added a pinch of nutmeg to the filling, and it was delicious! I'll definitely make this again.

  • Eloy Collins

    Jun 20, 2025

    My grandmother used to make this pie, and it brought back so many memories. It's a simple, comforting dessert.

  • Orie Legros

    Jun 19, 2025

    I was skeptical at first, but this pie is surprisingly good! The vinegar gives it a nice tang that's not overpowering.

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