Instructables
Bored, broke, and feel like baking? This pie is a serious, historical classic- producing a flavor that is not unpleasant, but neither for the faint of heart or unadventurous taster. Vinegar Pie has a ton of variations. Here is one that is easy and inexpensive.
 
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Step 1: Gather your materials

Unless you have the world's most efficient kitchen, it always helps when baking to assemble your materials before the work begins. In many ways, baking is as much chemistry as it is anything else, so not having that crucial ingredient when you need it can lead to a do over real fast.

You'll need:

Pie Crust:

1 1/3 cups flour
Dash Salt
1/3 cups vegetable oil
3 tbsp milk

Filling:

1/4 cups butter
2 eggs
1/2 cups brown sugar
1/2 cup white sugar
1 tspn nutmeg
3 tbsp vinegar (any kind)

Step 2: Make the pie crust

This is a really old, really easy way to make a pie crust. It does not make the best crust out there, but it is perfectly serviceable and easy to clean up from. First, assemble all of your ingredients, and dump all of your flour in the pan. Create a well in it, and dump every thing else in the well.

Step 3: Mix the crust ingredients right in the pan

That's right - why mess up a clean mixing bowl when you have a perfectly good vessel right here? Using a fork, begin by gently stirring the ingredients until the flour begins to absorb the liquids. Keep stirring until the fork is not longer effective, then dig right in there with your hand. You should be able to scrape up all the excess flour with your fingers, and keep mixing until you are able to form a greasy ball of dough.

Step 4: Press the crust out to the edges of the pan

Using your clean hands and fingers, slowly press the dough out to the edges of the pan. It will take a little while to do this without tearing the dough, so be patient. Eventually, your crust will come to just below the edge of the tin. Now set the crust aside, set your oven to bake at 400 degrees, and continue to the next step.
3tsp of vinegar is 1 Tablespoon, less acid than 1/2 a lemon. Should make it a little tart, but nowhere near "sour". The vinegar balances the Ph to help the custard set.
LILLIAN-R2 years ago
WOW...rough crowd here! I just want to say that I made a vinegar pie today and loved it! You can read and see it in my blog... http://myrecipejourney-lillian.blogspot.com/2012/08/vinegar-pie.html
zachninme8 years ago
Nice. Although, what is up with the imitation vanilla extract!? Spend the extra buck and get the real thing!
MsJan zachninme2 years ago
Your Right...we do not need to be adding more chemicals to our body. We need natural foods. Who needs cancer? GO NATURAL or ORGANIC.
and also, why is there a picture of vanilla when there's no mention of it in the recipe itself?
blodefood7 years ago
If you substituted the white sugar with maple sugar, it would be a delicacy known as "tarte au sucre" or sugar pie. Or, I suppose you could add a bit of molasses for a darker flavour.
There is no vinegar in "tarte au sucre", is there? Well not in the original northern France recipe anyway.

Enjoy, looks good!
Mickaël
Kaiven6 years ago
WOW!! YES!! My pie is cooking! i made it with my friend, and instead of vinegar we used honey. this thing will probably be really sweet. i cant wait to see how it comes out :P
Flumpkins6 years ago
Sounds bitter
ths8 years ago
candy is made from vinagar and sugar, so it should be good
blodefood ths7 years ago
So is farmer-style ginger ale. Apple cider vinegar is used, though.
I've had a version of this pie...I believe it was called 'shaker pie,' one of several my great grandma used to make in a wood oven. (The others were a banana cream pie that was just bananas, cream, and brown sugar, shoo-fly pie, and a lemon pie with sliced lemons which was waay better than it sounds.) "pecan pie would be cheaper methinks" Really? Where I live, pecans are $7 for a half pound bag...that's pretty dear.
trebuchet038 years ago
hehe.. pecan pie would be cheaper methinks :P Light (or dark) syrup is pretty cheap :P I think I have all of those ingredients though... so I might just try this -- Halloween scary pie fun...
You could make a ghost thing on it by cutting out a ghost outline in foil, and placing it over the pie. As it bakes, the uncovered parts "burn" more.
(Its not actually burning, it's just cooking more-ish)
jerbtown (author)  trebuchet038 years ago
Brown Sugar pie is real cheap too, but in my area, pecans (all nuts) are pricey. This is definitely po-folk food. I understand people made it in the old days when the apple barrel was empty and all that was left was the vinegar.
stienman8 years ago
Keep in mind, everyone, that ketchup's second main ingredient is vinegar, before sugar. (usually tomato, vinegar, sugar, "natural flavors(right!)", preservatives, coloring) It can be quite good depending on the other ingredients. That said, I'm not going to try it anytime soon...
austin stienman8 years ago
ketchup varys on the ingredients some brands have more sugar than vinegar some have others.
jerbtown (author)  stienman8 years ago
I actually have an apple pie recipe around here somewhere that calls for ketchup....
Ingerson8 years ago
Well in proper Chinese cooking sweet & sour flavours were originally just vinegar and sugar mixed together. Tastes real nice in the right mixture
canida8 years ago
Nice instructable! Have you made any variations on this recipe? For those of you who haven't had vinegar pie: 3T vinegar isn't very much, and most of the volatiles will cook off in the oven. Nobody complains about lemon juice, which serves the same purpose in similar pies.
jerbtown (author)  canida8 years ago
I did make one once a couple years back that called for half a cup of cider vinegar. I think I used Braggs.... The vinegar taste in that one was very noticable. Is was also less of a flan and more of a pudding type, like a lemon pie. I liked it, but everyone else that tried it was very much into taking only one bite. :)
westfw8 years ago
Oh my. I believe this dates back to a time when there were not so many varieties of vinegar available. Balsamic vinegar pie. Pomegrannet vinegar pie. Rasberry vinegar pie. Chinese Black vinegar pie. As someone pointed out, nearly ALL your fruit pies tread that acid/sugar balance, so there's no reason to expect badness (and vinegar is made from apples, right?)
Apple cider vinegar is made from apples, white vinegar can be made from pretty much any fermentable product, including wood.
Crash21088 years ago
There's probably enough sugar to even out the flavor.. I'd like to see which kind of vinegar is best. I have tasted sweeter vinegars..
theRIAA8 years ago
thank you for taking your time to write this but... i think im going to throw up