1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9 inch) pie crust, bakedInstructions:
Mix sugar and flour in saucepan.
Add water, egg yolks (reserve egg whites), whole egg, butter and vinegar.
Cook until thick.
Pour into baked 9 inch pie shell.For Meringue:
Beat reserved egg whites until stiff.
Add 4 tablespoons sugar, spread over pie.
Brown meringue lightly.
Monday, November 21, 2005
Vinegar Pie
As we were reading Little House in the Big Woods, I was struck by Ma's Christmas baking. Rye 'n Injun bread, dried berry pies, and... vinegar pie? Intrigued, I looked up the recipe, and here it is. The recipe site avers that the pie is unusual but tasty. I plan to spring it on unsuspecting friends for Thanksgiving. If it's good it will be a hit, and if it's just too odd it will simply be a historical curiosity on the dessert table. Try it yourself and let me know what you think.
I think this would be very similar to Buttermilk Pie. Consider that the way to "sour" milk is to add vinegar. Probably quite good. :-)
ReplyDeleteYou know, you're right. I was reading the recipe and trying to imagine what on earth it must taste like, and failing utterly. I've never had buttermilk pie, but now I've established a taste in my head. The eggs were what drew my attention, so I figured it must be some sort of custard pie, but Ive never had custard pie either.
ReplyDeleteI know I'll be consulting my Joy of Cooking when it comes time for the meringue. I've never made one before, and these instructions seem deceptively simple.
I think I'm going to try making this tonight. It's too weird sounding not to try and uses all pantry staples. I'll let you know how it is.
ReplyDeleteDo! I hope you like it.
ReplyDeleteThis maybe a pie that I will have to try. I usually don't do pie, so please, Mrs. Darwin, don't disappoint.
ReplyDeleteButtermilk pie is a custard pie but almost tastes like ... cheesecake? Or a very light lemony taste? Not sure how to describe it but I love it! I've only had it when other people have brought it to something because I just never think of making it ... and I don't make pie a lot.
ReplyDeleteI forgot to say that the only tip I always see for meringue on pies is to be sure that the meringue around the edges touches the crust so there is a "seal" of sorts. I'm not fond of meringue so skip it if at all possible.
ReplyDeleteJoy of Cooking says that you're supposed to have the filling of a pie very hot when you put on the meringue so that the bottom cooks right away and you don't get a slippery layer between the meringue and the pie. I'm curious to try it, as I can't make my pumpkin pie and my chocolate cake roll (take note, Big Tex!) until AFTER my Penzey's order comes, whenever that may be.
ReplyDeleteSo I made the vinegar pie. It wasn't bad. I used cider vinegar figuring it was something they would have had back then (and I was out of normal white vinegar). I browned it under the broiler and it looked very pretty. I chilled it overnight to set up. However, this morning it still puddled when I cut into it. The custard cooked up nice and thick, so I think next time I will add some gelatin to help it retain its shape. Interesting pie, worth making, but don't think I'll be adding it to my favorites. It's similar to lemon, but I think lemon is much better. Thanks for the recipe though!
ReplyDeleteYeah, cider vinegar was what I was planning to use as well.
ReplyDeleteI was thinking about making it tonight and letting it chill for two days, until Thanksgiving. I wonder if the extra time would allow it to set, or if it's just hopeless? And would you recommend adding some lemon zest? I love lemon pie.
I think I'll read my Joy of Cooking (my culinary bible, in case you couldn't tell!) and see what they suggest for both buttermilk and lemon pie fillings.