Description

Vinegar Pie is a vintage custard-style dessert from the Great Depression era, made with simple pantry staples. Its silky filling has a subtle tang from vinegar that balances the sweetness, baked in a flaky crust for a humble yet elegant treat.

Ingredients

1 9-inch pie crust (homemade or store-bought)
1 1/2 cups granulated sugar
1/2 cup unsalted butter, melted
3 large eggs
2 tbsp apple cider vinegar (or white vinegar)
1 tsp vanilla extract
1 cup water or milk
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish and crimp edges.
In a large mixing bowl, whisk together sugar, melted butter, eggs, vinegar, vanilla, water or milk, and salt until smooth.
Pour the filling into the prepared crust.
Bake for 40–50 minutes, or until the center is set but still slightly wobbly.
Cool completely before slicing. Serve at room temperature or chilled.

Notes

Apple cider vinegar adds a softer, fruitier tang than white vinegar.For a spiced version, add cinnamon, nutmeg, or cloves.Best served fully cooled so the custard sets properly.Pairs well with lightly sweetened whipped cream.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 33g
Sodium: 95mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 0g
Protein: 4g
Cholesterol: 105mg