I've always been fascinated by old fashioned vinegar pies. The thought of mixing vinegar with sugar for a dessert is interesting. There are two basic types - one that resembles a lemon meringue pie and another that resembles a sugar pie, or some kind of plain version of a pecan pie. The first style generally calls for cooking the filling over a stove top just like a lemon pie. As there are many different versions of vinegar pie, the vinegar that is used varies as well with cider vinegar and white vinegar the most commonly used vinegars.
Most vinegar pies are showcased in depression-era cookbooks. Since vinegar is a common household cleaner and pantry ingredient, most kitchens have it. These desserts can be whipped up in the dead of winter when all regular ingredients are out of stock, or at any time of the year since the basic ingredients are inside the pantry.
My favorite style is the most simple: just stir the filling and pour into blind-baked crust. I make my recipe in a deep tart pan, making it thinner than a pie but with more surface area. Despite the vinegar, there is no strong vinegar aftertaste and using it actually cuts down on the sweetness of the filling. I like to serve it at room temperature or chilled with lightly sweetened whipped cream. Use your favorite crust for this recipe.
- Pie dough or shortcrust for deep 8 to 9 inch tart pan
- 2 eggs
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 tablespoons plain white vinegar
Whisk the eggs, brown sugar, sugar, melted butter and vinegar together in a mixing bowl until smooth. Pour into the prepared crust.
Bake for about 45 to 55 minutes, or until the center tests done and the tart is browned.
Serve at room temperature or chilled.