Best Vinegar Pie I Recipes

VINEGAR PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

VINEGAR PIE I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
• Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
• Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
• Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
• Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

GRAMMY BEC'S VINEGAR PIE

Steps:

• 1. This is the best base pie I have ever used. I have had it plain or with raspberries and lemon curd, German chocolate style (the one I made today), drained fruit cocktail baked in it, strawberries, peaches, mango... about any fruit you can think of and every nut you can think of! Just plain is awesome on its own. Just so versatile and oh so good.
• 2. Prepare pie crust making fresh or using refrigerated. If using frozen MAKE SURE IT IS THAWED. Also, make sure all the cracks are pressed together! LOL, I made a floater as my hubby called it the filling went under the crust and it floated all throughout the pie. It was still good but uggggggggggglllllllllllllllllyyyyyyyyyyyyyyyy!!
• 3. Preheat oven to 350 degrees.
• 4. In a medium mixing bowl, add 3 eggs and remove the roosters (the white stringy thing). BOTH my Grandmas always had me take out the roosters. They always said it makes shiny spots on the top of the pies. (I really think they just didn't like them, lol. But I always take them out.)
• 5. To the eggs, add 1 1/4 cup sugar and whisk until sugar has dissolved.
• 6. Add 1 teaspoon vanilla and whisk well.
• 7. Add 2 tablespoons vinegar and again whisk well.
• 8. Add 2 tablespoons all-purpose and mix very well until all flour is combined and no little lumps are in the mix.
• 9. Add cooled melted butter (make sure it is cooled so you do not scramble your eggs).
• 10. Mix well until every thing is really creamy looking.
• 11. Pour into unbaked pie shell and bake for a plain vinegar pie or add anything you think you would like to it! If making a plain vinegar pie, bake at 350 for 40-45 minutes until set. This pie sets well so it should not shake and shimmy. Cool pie for at least 1 hour or longer. Top with anything you like. :)
• 12. I made a German Chocolate Vinegar Pie today for my Hubby it is his fave! Make the recipe for ordinary vinegar pie and pour into unbaked pie shell. Then add 1/2 cup chocolate chips (use milk, semi-sweet or what you like).
• 13. 1 cup of coconut flakes.
• 14. Top with 1 cup chopped pecans.
• 15. Bake at 350 degrees for 40 minutes (same as ordinary vinegar pie).
• 16. Let pie cool for at least 1 hour or longer. Serve with a drizzle of caramel and a scoop of whipped topping.

PIONEER VINEGAR PIE

Steps:

• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.
• Preheat oven to 350°F. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.
• Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

VINEGAR PIE

Steps:

• Make pie shell:
• Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
• Preheat oven to 400°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
• Make filling while shell bakes:
• Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
• Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
• Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.