Old-Fashioned Vinegar Pie

[framing fowl]

Please turn to page 294 of your Old Dutch Community Cooking Hymnal:



Old-Fashioned Vinegar Pie (this recipe is over 100 years old)

1/2 C softened butter
1 1/4 C sugar
3 eggs
2 T vinegar
1 tsp vanilla

Cream together butter and sugar until light and fluffy. Add vinegar, eggs and vanilla; beat well. Pour into 8" pie crust. Bake at 350* for 45 min or until knife inserted halfway between center and edge of pie comes out clean. Cool on rack.

It tastes somewhat like a lemon pie but not quite the pucker power. A very light and refreshing summer pie!

 

[justusnak]

Very Tempting.I think I will have to try this one! Thanks!

 

[opal]

Not to monkey with a tried and true recipe.. but what do y'all think of using ACV instead of plain white vinegar.. I just got my first bottle of mother in ACV and am looking of interesting things to do with it.

 

[Wifezilla]

It should act the same in a recipe. Go for it!

 

[Neko-chan]

tried a recipe like this once except it had lemon extract added. VERY nice lemony pie.

 

[framing fowl]

I did use ACV the first time. Yum!

Did they have distilled white vinegar 100 years ago?

 

[Marianne]

Now that sounds really interesting! I love recipes that use simple ingredients. I'll give it a shot when it cools down around here.

 

[gettinaclue]

Thanks FF. I'm gonna fo fix this now. Sounds yummy.

 

[~gd]

I did use ACV the first time. Yum!

Did they have distilled white vinegar 100 years ago?

Yes, but it was rare and expensive because it was produced by distilling regular vinegar. Most of the white vinegar now is made by a chemical process, not distilled.

 

[framing fowl]

Thanks ~gd. That's what I was wondering. I figure those ol' farm gals weren't using the distilled, they were using ACV or some homebrewed vinegar. I never really even thought about it when I read the recipe until Opal raised the question a couple of posts back.