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Vinegar Pie IV

Vinegar Pie IV

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Maggie

Maggie

This recipe came from my 90-year-old grandmother's handwritten collection.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.
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Reviews

STHELEN
5

STHELEN

10/17/2003

I have had vinegar pie before, they taste wonderful, but I followed this recipe and it would not bake firm, I wonder if there is too much water in the recipe by accident?

Vicki
2

Vicki

3/24/2007

The flavor was good, but mine never set either. I only used 1 cup of water and baked it for 65 minutes. It needs the other 1/2 cup water to fill the pie shell. If I make it again I'll use 1/2 cup flour.

MRSROYER
2

MRSROYER

10/9/2005

I agree with first reviewer....must have too much water, as mine did not bake firm either. I followed recipe and baked for more than an hour! It did have a wonderful taste, however, and I will try it again, using maybe 3/4 to 1 cup water.

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