Old-Fashioned Vinegar Pie

A slice of vinegar pie with a bite removed to show texture.

4 from 3 votes

This old fashioned vinegar pie recipe is a pioneer classic made with simple pantry staples. Sweet, tangy, and custard smooth, it bakes faster than fruit pies and delivers rich flavor with minimal effort. Perfect for holidays, homestead baking, and traditional from scratch kitchens.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: vinegar pie, vinegar pie recipe

Servings: servings

Calories: 225kcal

Author: Melissa Norris

Cost: Varies

Equipment

Mixing Bowls
Measuring Utensils
Pie Plate

Ingredients

1 pie shell I love my Grandmother's all-butter pie crust recipe.
¼ cup butter
2 large eggs
½ cup granulated sugar
½ cup brown sugar tightly packed
¼ cup all purpose flour
Pinch nutmeg
3 Tablespoons vinegar
1 cup water room temperature is fine

Instructions

Preheat oven to 400 degrees F.
Place an oven proof bowl in the oven, and melt butter while oven is heating.
Using a small bowl, beat the eggs. Set aside.
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.
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.

Notes

Recipe Tips:

Always pre-bake the pie crust to prevent a soggy bottom
Use room-temperature eggs for smoother blending
Allow the pie to cool fully so the custard sets properly
If browning too quickly, loosely cover with foil during the last 10 minutes

Storage Instructions:

Store vinegar pie covered in the refrigerator for up to 4 days.

To freeze, wrap the fully cooled pie tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition