Recipe by Maggie
"This recipe came from my 90-year-old grandmother's handwritten collection."
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1 1/2 cups
distilled white vinegar
pastry for a 9 inch single crust pie
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?
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.
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.
Didn't set up. I wish I would have read the reviews before I made it.
I used jumbo egg yolks(that's all I had) and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Vinegar Pie IV
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 296
** Calories from Fat: 134
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