Recipe by Lela Massey
"This recipe was given to me by my grandmother. It has been passed down from generation to generation."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter, melted and cooled
1 1/2 cups
1 (9 inch)
unbaked pie crust
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.
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 cold..so 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.
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.
My grandpa always said "I like everything except Vinegar Pie". Well he now offically likes everything. I made this pie for him as a joke & he ate the entire pie by himself. No one else in my family was brave enough to try it; but that is just how grandpa likes it, the whole pie to himself:-)
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 and 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.
Love this pie! I was reading a book set in the South and the main character kept talking about his mom's vinegar pie. I figured I'd give it a shot and man, is it good!
Tastes great, despite the name. Easy to make. Could have used more advice as to whether the filling should be slightly oozy at the 45 min mark (mine was), or whether a knife inserted should come out clean (similar to a pumpkin pie). It gelled up a lot as it cooled, but was still slightly oozy aferwards.
My BF really liked this pie. It was easy to make and has a nice custard-like texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Vinegar Pie VI
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 188
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Easy key lime pie with Greek-style yogurt bakes up fast!
This sweet and creamy custard pie was a blue ribbon winner.
Allrecipes cook Kelly shares her Peanut Butter Cookie Pie recipe.