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Vinegar Pie VI

Read Reviews (9)

"This recipe was given to me by my grandmother. It has been passed down from generation to generation." — Lela Massey

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Original recipe makes 1 -9 inch pie Change Servings

1/2 cup butter, melted and cooled
1 1/2 cups white sugar
2 tablespoons self-rising flour
1 tablespoon vanilla extract

2 tablespoons cider vinegar
3 eggs
1 (9 inch) unbaked pie crust

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Directions

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.

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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.

—oz

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Most Helpful Critical Review

Sep 21, 2009

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.

—miki p

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10 Ratings

Jan 27, 2007

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.

—JSmith

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Sep 09, 2009

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.

—Ethipos

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Nov 22, 2006

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:-)

—DMFARNEY

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Feb 08, 2008

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!

—THEMOMO

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Nov 27, 2004

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.

—DGREEN12

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Nov 10, 2003

My BF really liked this pie. It was easy to make and has a nice custard-like texture.

—YUMYUM123

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Nutrition

Calories
400 kcal
20%

Carbohydrates
49.6 g
16%

Cholesterol
110 mg
37%

Fat
20.9 g
32%

Fiber
0.9 g
4%

Protein
4.1 g
8%

Sodium
250 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vinegar Pie VI

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 400
Calories from Fat: 188

% Daily Value *
Total Fat 20.9g 32 %
Saturated Fat 9.7g 49 %
Cholesterol 110mg 37 %
Sodium 250mg 10 %
Potassium 51mg 1 %
Total Carbohydrates 49.6g 16 %
Dietary Fiber 0.9g 4 %
Protein 4.1g 8 %
Sugars 37.9g
Vitamin A 9 %
Vitamin C 0 %
Calcium 3 %
Iron 11 %
Thiamin 11 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 2 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.