Vinegar Pie VI9 Reviews
“This recipe was given to me by my grandmother. It has been passed down from generation to generation.” - by Lela Massey
Original recipe yields 1 -9 inch pie
- Combine melted butter, sugar, flour, vanilla, vinegar, and eggs. Blend well. Pour filling into pie shell.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 45 minutes.
Amount Per Serving (8 total)
- 400 cal
- 20.9 g
- 49.6 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Talk about take me back! I always wondered how Gramma did this, now I know! Great recipe. Great taste. My 4 year old son helped me with this. I am going to try this with Raspberry Vinegar. I just know..." See more it will be great. Thanks for a marvelous trip down memory lane and for restarting a family tradition."
"I tried this out of curiousity but it was really good. I followed the recipe exactly and it came out perfect. Had the consistency of a custard pie. Was slightly tangy and very rich. Would definitely ..." See moremake again."
"This was excellent! I had a cinnamon graham cracker crust I needed to get out of the way, but no 1/2 & 1/2, cream, or gelatin most other pie recipes call for and this was perfect! The sweetish crust ..." See moreand the tangy/tart filling were perfect together! My husband isn't a dessert eater and he had two generous pieces. I was worried about it setting up so I raised the temp to 375 for the last three minutes and cooked it three minutes beyond the end time. The filling was not as stiff as pumpkin pie or cheesecake, but wasn't terribly runny either. The crust didn't burn, but came close enough that my husband asked about it. I might just raise the temp to 325 for the whole duration if it is a problem after I make it again. I followed the recipe exactly otherwise. It would be easily modifiable with different spices, extracts, and liquors."
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