Vinegar Pie…Yes Really

I bet if you never heard of this you made a face when you read the title. Vinegar pie is an old recipe, created back in the days where you used everything possible to create edible and filling meals, remember Ma Ingalls’ green pumpkin apple pie? Well Ma Ingalls wasn’t the only one…My grandma was pretty handy with creating food as well, from what I have heard. She was gone long before I came on the scene but her cooking ability was a family treasure, so much so that family members spoke in quiet awe of foods that they hadn’t tasted in decades!

Vinegar pie was one of these. It tastes like a very delicate apple pie and is simple to make. Serve it with a wedge of cheddar cheese . Makes 6-8 servings.

I have tried for over an hour to find a suitable photo and could not..so here it is..without illustration.

1 baked pie crust

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1. In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3. Preheat the oven to 325 degrees F . In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.