Vinegar Pie VI

9 Reviews Add a Pic
Lela Massey
Recipe by  Lela Massey

“This recipe was given to me by my grandmother. It has been passed down from generation to generation.”

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Adjust Servings

Original recipe yields 1 -9 inch pie


  1. Combine melted butter, sugar, flour, vanilla, vinegar, and eggs. Blend well. Pour filling into pie shell.
  2. Bake in a preheated 300 degrees F (150 degrees C) oven for 45 minutes.

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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 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 make again.

miki p

miki p

Its a good recipe, but you have to like cider vinegar. That is all I could taste. I do prefer the recipe with white vinegar and less vanilla and less sugar. Its a personal taste of course. What I did love was the ease of this recipe. My hubby who never had vinegar pie and my 5 year old son LOVED this recipe and thought it was great. I have a bit of a maybe not the time to rate things on taste... I took some of the reviews and cooked it at 324 for 45 minutes and it was perfectly done.

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Amount Per Serving (8 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 20.9 g
  • 32%
  • Carbs
  • 49.6 g
  • 16%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 250 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

Vinegar Pie I


next recipe:

Vinegar Pie VIII