Here is an old recipe that has been lingering in my mind, I found this recipe when I was a lot younger. I think I saw this pie in an old black and white film. I don’t know why I had this on my mind for the past two days but here you go.
Vinegar pie was a pie that pioneers made in the winter when the dried up fruits had been depleted. For example when lemons were not available they needed that tart citrus ingredient so at times they needed a substitution. Therefor vinegar was introduced. There isn’t really a story behind this recipe but I thought it was pretty impressive how our past ancestors did the whole “adapt and overcome” type of mindset. I mean today we have the unlimited resources to different types of ingredients. Back then they really needed to have that mind set of creativity to make their back goods and home cooking for their loved ones. That’s basically what motivated the first vinegar pie recipes. The acetic acid in the vinegar delivered the same piquancy and tartness as the citric acid in citrus fruits. Nonetheless I just wanted to share something different besides your ordinary type of pie. I haven’t used this specific recipe, but I’m hoping one of my followers would try out this recipe and tell me what you think about it. I hope you enjoyed this little read on a simple but yet amazing alternative solutions to baking problems as a pioneer women. Thank you for reading!
Pie-Vinegar
2 tablespoons butter
½ cup sugar
3 tablespoons flour
2 tsp. cinnamon
½ tsp. ground cloves
½ tsp. ground allspice
1 egg, lightly beaten
2 tablespoon cider vinegar
1 cup water
1 9” pie crust that had been briefly baked (about 3 minutes) at 450 degrees
Preheat oven to 350 degrees. Cream butter and sugar. Sift together flour and spices then add to flour mixture, mix well. Beat in egg, vinegar and water. Pour into a double boiler and cook over boiling water until thick. Pour into the pie shell and bake about 30 minutes or until a knife comes out clean.
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