I know this sweetest older couple that I've known all my life. He is 91 and she is 85. I go over and check on them often and run errands sometimes for them. He was telling me today how his mother used to make Vinegar pies and that he would love to have one.
I have never made one and need a recipe.I searched online but only came up with ones that did not sound like he referred to. He said it had best as he could remember...2 tbls of vinegar in it and no lemon juice.
I would love to make one for him if I could find a old fashioned Southern style recipe.

This one has vinegar and lemon in it? Will it work?

Southern Vinegar Pie

1 cup granulated sugar
1/4 cup vinegar, white distilled or apple cider
2 teaspoons lemon extract
2 tablespoons cornstarch
2 cups boiling water
2 large eggs, separated
3 tablespoons granulated sugar
1 (9-inch) pre-baked pie crust


Preheat oven to 350°F.
In a saucepan, mix together first addition of sugar, vinegar, lemon extract and cornstarch; slowly add boiling water, stirring constantly, until mixture becomes thick. Remove from heat and let cool, about 30 minutes.
When cooled, whisk in egg yolks and pour into prepared pie shell (that has been pre-baked for 10 to 12 minutes).
Bake for 20 minutes, or until the center is set. Remove from oven and let cool; move oven rack up closer to broiler but with enough room to accomodate pie and preheat broiler.
Beat egg whites until they begin to hold soft peaks, then gradually add second addition of sugar while beating. Continue until all sugar is incorporated and egg whites are holding stiff, glossy peaks. Spread meringue on top of baked pie, randomly drawing spatula up to form little peaks; place under broiler until top is lightly browned, about 5 minutes.
Makes 6 to 8 servings.

I never heard of vinegar pie, and I would like to try this recipe.

jglass, have you made this? If so, what does it taste like?? I am so curious ~ I want to make it but I would REALLY REALLY appreciate some input first

Oh no..I have never made it. I like vinegar but in a pie never sounded good to me.
We subbed in a high school home-ec class once where the kids were making them. It wasnt good lol.
It may be a southern dish but I do not rememeber my Mom or any of the grandparents or aunts and uncles ever making one.

This pie was created to make a lemony sort of pie when times were hard and no lemons were availble. This recipe is from Gourmet magazine.

Flaky pastry dough
2 large eggs
1 cup sugar
1 tablespoon all-purpose flour
1 cup cold water
2 tablespoons cider vinegar
Cinnamon for dusting


Accompaniment: lightly sweetened whipped cream
Special equipment: a 9- to 9 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice

PreparationMake 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.

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