Vinegar Pie IX

4
GAF55 0

"This recipe was found in my Mom's recipe book that she started in 1934 - although this recipe could be from the 1950's. This pie is best when served with whipped cream."
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Ingredients

1 h servings 159 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 118 mg
  • 5%

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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter or margarine and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
  3. Bake in preheated oven for 20 to 25 minutes. Cool before serving. Garnish with whipped cream if desired.

Reviews

4

This was a tasty pie. The recipe was easy to follow, but it didn't make much pie batter. After I cooked the mix, and poured it into the pie crust, it barely covered the bottom of the crust. S...

Double this recipe in order to fill your 9in. pie crust. Other than that small adjustment, I wouldn't change a thing. Very tasty and super easy to make!

I had never had vinegar pie before but it sounded interesting. I LOVED it and this recipe was easy. It is fantastic with whipped cream and I also doubled the recipe to make a full pie.

I doubled the filling as suggested by the other reviewers. I used a graham cracker crust. Loved it tasted similar to pumpkin pie, very lite, perfect for warmer weather. my pie didn't set all the...