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Vinegar pie is about as old-fashioned as you can get, it hails from the pioneer days and early settlers when they wanted a sweet treat and no fruit or other pie filling makings were available. This also has a relative shorter baking time than compared to apple pies, making it easier for a homestead cook to put on the table on busy days.
This gorgeous pie will make your holiday table even more festive. A favorite of the Ingalls family, from back in the pioneer days, it was often served at their holiday parties.
What is vinegar pie?
Vinegar pie is a basic sugar pie, but with the added benefit of the vinegar. The vinegar is a flavoring agent that rounds out the sweetness of the granulated and brown sugars. It’s not like a sweet and sour flavor, it’s a perfect balance of the two.
Where did vinegar pie originate?
Laura Ingalls Wilder is said to be the first to write about it. Now, whether that is the truth or a fun story, it’s hard to confirm. It can be said that Charles would be working in the field, and look at his lovely wife, and say, “I want pie, Caroline.”
Then, Ma would go to work, collecting eggs, sugar, flour and salt, and get a delicious pie crust started. I can imagine that her skills were such that she was able to whip this pie up in 15 minutes or less, leaving plenty of time to get other items on the dinner table while the pie was baking.
This Little House Cookbook vinegar pie recipe is an old-fashioned treat and part of our cooking like Ma Ingalls series!
Is this old fashioned vinegar pie hard to make?
Not at all. This pie is super simple, and you will most likely already have the ingredients on hand. You will only need eggs, butter, flour, sugar, and a bit of nutmeg. Mix them together, pour into the crust and you are set! (no pun intended)
Can I use a prebaked pie crust?
Of course! But don’t let fear of messing up a pie crust stop you. This recipe for the best flaky pie crust is a winner every time and has a video and picture tutorial to help you create an easy to roll out and oh-so flaky crust.
To pre-bake your pie shell follow this recipe for flaky pie crust, line your 9 inch pie plate (or cast iron skillet which is likely how Ma Ingalls baked hers) with the crust. To keep your pie crust from puffing up, either use a fork to prick the sides and bottom of the pie crust or line the pie crust with parchment paper and use pie weights (dried beans work great). Preheat oven to 475 degrees F and bake for 8 to 10 minutes, then remove and fill with your pie filling. Shared from Hand Made: the Modern Guide to Made-from-Scratch Living
Loving these old-fashioned recipes? Snag your copy of Hand Made for over 100+ old timey from scratch recipes and goodness here.
What kind of vinegar should I use with this pie?
I have tested this recipe with both white and apple cider vinegar. For my own preferences, I like the flavor the apple cider vinegar brings. You can make your own apple cider vinegar easily, too. However, both will work easily and just as well in this recipe.
This vinegar pie sounds so easy to make! Is there a way I can mess it up?
It’s hard to mess up this simple pie recipe, but I suppose you could allow it to over bake and become a hard mess. If you are concerned, use a thermometer and when the pie reaches 165 degrees internal temperature, pull it out and let it cool from there.
Just a few pantry staple basics are needed to whip up this pie.In a separate large bowl, add the sugars, flour, and nutmeg. Stir well until no lumps remain. Alternatively, you can use a sifter for this. This 5 cup flour sifter is a great size (the 3 cups tend to be too small and take forever).
Stir in the melted butter, eggs, water, and vinegar.
Pour into prebaked pie shell and bake in the oven for 30 minutes. Remove from oven and cool completely before cutting.