Vinegar PieA Slice of Humble Pie: The Unexpected Delight

Discover the delightful secret of a time-honored dessert with this old-fashioned vinegar pie recipe! It might sound a little unconventional, but this pie has graced tables for generations for a very good reason. Imagine a silky, sweet, and gently tangy custard filling, reminiscent of lemon pie but with a uniquely comforting twist. This recipe uses apple cider vinegar, which lends a mellow acidity with subtle fruity notes that perfectly complement the brown sugar and warm spices. It’s a simple, comforting dessert that deserves a place in your recipe collection, a true testament to resourceful baking.

Vinegar Pie: A Taste of History

Often called “desperation pie,” the vinegar pie recipe has its roots stretching back to the 19th century. It gained particular popularity during the Great Depression when ingredients like citrus fruits were scarce. Ingenious bakers turned to vinegar as a substitute, cleverly replicating the tartness of citrus. The result was a dessert born out of necessity, proving that resourcefulness can lead to incredible flavors.

If you’re familiar with the classic chess pie, you’ll find that vinegar pie shares a close kinship. Both boast a rich, custardy filling crafted from eggs, sugar, and butter. However, this recipe distinguishes itself by swapping the traditional buttermilk for vinegar, introducing that characteristic tang. The final product is a pie that evokes the essence of chess pie but with a lighter, spiced profile and a pleasant acidity that beautifully balances the sweetness.

Selecting the Perfect Vinegar for Your Pie

Through careful testing, I’ve discovered that not all vinegars are created equal when it comes to this recipe. White vinegar, for example, can be quite harsh and easily overwhelm the other flavors in the filling. On the other hand, apple cider vinegar bakes into a much smoother, fruitier tang that beautifully complements the pie’s custard base. To ensure a harmonious flavor profile, I highly recommend sticking with apple cider vinegar.

If you’re concerned about the vinegar’s sharpness, you can easily reduce the amount by ½ teaspoon without significantly altering the pie’s classic character. This simple adjustment keeps the pie bright and tangy without venturing into bitterness. It’s all about finding the perfect balance to create a truly delightful dessert.

Old-Fashioned Vinegar Pie Recipe

This old-fashioned vinegar pie has been around for generations! Also called desperation pie, it’s a silky custard pie made with apple cider vinegar, brown sugar, and warm spices.

Prep: 10 minutes minutes

Cook: 25 minutes minutes

Total Time
: 35 minutes minutes

Servings: 10 slices

Ingredients

• ▢ 1 9-inch refrigerated pie crust
• ▢ 4 large eggs
• ▢ 1 cup brown sugar
• ▢ ½ cup granulated sugar
• ▢ ½ cup unsalted butter melted and cooled
• ▢ 2 tablespoons apple cider vinegar *
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ ⅛ teaspoon ground nutmeg

Equipment

• Kitchen Scale (optional)
• 9-inch Pie Pan

Instructions

• Preheat oven to 425°F and place the pie crust into a 9-inch pie pan. Crimp the edges any way you prefer.
  1 9-inch refrigerated pie crust
  
• Bake the pie crust in the preheated oven for 15 minutes, then remove and set aside to cool slightly.
• In a large bowl, using a whisk or hand mixer, beat the eggs, brown sugar, granulated sugar, melted butter, apple cider vinegar, vanilla, cinnamon, salt, and nutmeg together.
  4 large eggs, 1 cup brown sugar, ½ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons apple cider vinegar, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
  
• Pour the filling into the baked and slightly cooled pie crust.
  
• Place the pie back into the preheated oven, and bake for 25 minutes, or until golden brown and set.
  
• Let cool before cutting and serving.

Notes

*I prefer apple cider vinegar for its mellower and fruitier flavor, but you can use white vinegar if you prefer a punchier tang.

Tips:

• Blind baking pie crust usually causes the crust to shrink down into the pan. If you want to prevent this, cover the crust with aluminum foil or parchment paper and fill with pie weights or dry beans/rice. You can bake for 20-30 minutes like this if you want.
• If the vinegar flavor feels too strong, whisk the filling for an extra minute before baking. This aerates the custard and mellows out the acidity, so the tang tastes balanced rather than harsh.
• For an extra-smooth filling, strain it through a fine-mesh sieve before adding it to the pie crust.
• If the crust is browning too quickly, cover it with foil for the rest of the baking time.
• When properly baked, the pie should no longer look wet on top, but should still jiggle a little bit in the very center.
• You can use a probe thermometer to check for doneness. The thermometer should read 165°F when cooked through.
• This pie tastes great warm, at room temperature, or chilled. To reheat, place in a 350°F oven for 10 minutes.

Storage: Store vinegar pie in an airtight container in the refrigerator for up to 5 days or tightly wrapped in plastic wrap in the freezer for up to 3 months.

How to Make Vinegar Pie: A Step-by-Step Guide

Here’s a detailed guide to help you create this unique and delicious dessert:

Step 1: Prepare the Pie Crust Preheat your oven to 425°F (220°C). Place a 9-inch refrigerated pie crust into a 9-inch pie pan. Crimp the edges to create a decorative finish. For an even more homemade touch, consider using my food processor pie crust. Remember to chill it for 2 hours beforehand! Bake the pie crust in the preheated oven for approximately 15 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly. This pre-baking step ensures a crisp crust that won’t become soggy from the filling.

Step 2: Create the Custard Filling In a large mixing bowl, combine 4 large eggs, 1 cup of brown sugar, ½ cup of granulated sugar, ½ cup of melted and cooled unsalted butter, 2 tablespoons of apple cider vinegar, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground nutmeg. Use a whisk to thoroughly combine all the ingredients until the mixture is smooth and slightly airy. For the silkiest texture, strain the filling through a fine-mesh sieve before pouring it into the crust. This step ensures a smooth, lump-free custard.

Step 3: Assemble the Pie Carefully pour the prepared custard filling into the slightly cooled, pre-baked pie crust. Be mindful not to overfill the crust, as this could cause the filling to spill over during baking, creating a messy oven situation. Leave a small amount of space at the top of the crust to allow for expansion during baking.

Step 4: Bake to Perfection Gently place the assembled pie back into the preheated oven. Bake for approximately 25 minutes, or until the filling is golden brown and appears set around the edges. The center should still have a slight jiggle. For accurate doneness, the pie should register 165°F (74°C) internally when checked with an instant-read thermometer. Remove the pie from the oven and allow it to cool completely on a wire rack before slicing and serving. Cooling allows the filling to set properly, resulting in a cleaner slice.

Storage, Freezing, and Reheating Instructions

To store any leftover old-fashioned vinegar pie, place it in an airtight container and refrigerate for up to 5 days. Alternatively, you can tightly wrap the pie in plastic wrap and freeze it for up to 3 months. When ready to enjoy, thaw the pie overnight in the refrigerator. Serve chilled, at room temperature, or gently reheat in a 350°F (175°C) oven for approximately 10 minutes, or until warmed through.