Vinegar Pie IV

"This recipe came from my 90-year-old grandmother's handwritten collection."
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1 h 30 m servings 296 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.


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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...

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 t...

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.

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