Best 12 Grammy Becs Vinegar Pie Recipes

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VINEGAR PIE



Vinegar Pie image

Provided by Food Network

Categories     dessert

Time 5h15m

Yield 1 (9-inch) pie or 9 1/2-inch tart

Number Of Ingredients 10

3 tablespoons cornstarch
3/4 cup light cream
6 large egg yolks
3 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups water
1 1/2 cups sugar
3/4 cup balsamic vinegar
6 tablespoons unsalted butter
1 prebaked 9-inch pie shell, recipe follows

Steps:

  • Serving Suggestion: Pint of fresh strawberries; or 1/2 pint raspberries or blackberries, for garnish
  • In a medium bowl, whisk the cornstarch into the cream. Let rest for 1 minute, then whisk again. Whisk in the yolks, eggs, and vanilla.
  • In a medium saucepan, bring the water, sugar, vinegar, and butter to a boil.
  • While whisking constantly, slowly drizzle the hot liquid into the egg mixture. Return to the saucepan and, while whisking constantly and scraping the bottom of the pot, cook until tiny bubbles boil up, about 10 seconds. Strain the curd into a bowl and let cool to room temperature. Spread the cooled filling in the pie shell, then refrigerate for 2 hours.
  • Decorate with berries, if you like.
  • Pie Shell:
  • 3 tablespoons solid vegetable shortening
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into pea-size bits
  • 2 to 3 tablespoons ice water
  • Nonstick vegetable spray, for coating pan
  • Between 2 sheets of waxed paper, flatten the shortening out to 1/8-inch thickness. With a butter knife, score it into 1/2-inch squares. Freeze for 30 minutes, until stiff.
  • Put the flour in a large bowl. Using an electric mixer, pastry blender, or your fingertips, work in the butter until the mixture resembles coarse meal. In the same manner, mix in the shortening squares. While sprinkling in the ice water, mix with your fingers just until the dough comes together in a ball. Pat it into a 3/4-inch-thick disk. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.
  • Set a rack in the middle of the oven and preheat to 400 degrees F.
  • Lightly coat a 9-inch pie pan with nonstick vegetable spray.
  • On a lightly floured surface, roll the dough into an 11 1/2-inch circle about 1/8 inch thick. Fit it into a 9-inch pie plate. Trim the dough, leaving about a 1-inch overhang, then fold the overhang under itself and decoratively crimp it against the rim of the plate. Prick the dough all over with a fork. Freeze for 20 minutes.
  • Line the pie shell with aluminum foil and weight down with dried beans or pie weights. Bake for 15 minutes. Remove the foil with the weights, lower the temperature to 350 degrees F and bake for 8 minutes longer, or until lightly tanned. Set on a rack to cool.
  • When lemons were out of season, or just too expensive, millions of bakers figured out how to make a tart "curd-style" pie filling with vinegar. Cheap and always available, it turned out to be just the right stuff for adding some pucker to a pie. Jerry Lewis (yes, that Jerry Lewis) often reminisced about the wonderful vinegar pie that his grandma used to bake.
  • O.K., this pie may sound a little...er, different, but don't be deterred. It was a real favorite a hundred years ago and if there ever was a pie that was deserving of re-discovery, this scrumptious old-time favorite is it. Of course Grandma Lewis didn't know about fancy-pant balsamic vinegar but that won't stop us from going upscale. Try it and get ready for a new-fangled flavor surprise. On its own, vinegar pie is truly amazing. Topped with fresh berries, it's the eighth wonder of the world.

VINEGAR PIE I



Vinegar Pie I image

This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.

Provided by Kevin Ryan

Categories     Desserts     Pies     Vintage Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust, baked
¼ cup sifted all-purpose flour
1 cup white sugar
1 cup water
3 egg yolks
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon lemon extract
3 tablespoons distilled white vinegar
3 egg whites
6 tablespoons white sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
  • Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
  • Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
  • Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
  • Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 45.5 g, Cholesterol 80.6 mg, Fat 8.3 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 163.2 mg, Sugar 35.1 g

GRAMMY'S SHEPHERD'S PIE



Grammy's Shepherd's Pie image

"The secret to this recipe is searing the meat substitute to develop some caramelized flavor and texture. It also doesn?t hurt that the whole thing is covered in mashed potatoes!" says Damaris.

Provided by Damaris Phillips

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

3 large russet potatoes (about 2 pounds), peeled and coarsely diced
Kosher salt
3/4 cup sour cream
1 large egg
Freshly ground black pepper
1/2 bunch scallions, green parts only, sliced
4 tablespoons unsalted butter
2 carrots, finely diced
2 ribs celery, finely diced
1 onion, finely diced
1 pound ground beef substitute (such as soy crumbles)
2 tablespoons all-purpose flour
1 cup porter beer, at room temperature
1 cup vegetable stock, warmed
1/2 cup frozen corn
1/2 cup frozen shelled edamame
2 tablespoons vegetarian steak sauce
1 to 2 teaspoons garlic powder
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F. Make the potatoes: Put the potatoes in a large saucepan and cover with cold salted water. Bring to a boil. Cook until the potatoes are tender, 12 to 14 minutes. Reserve 1 cup of the cooking water, then drain and place the potatoes in a stand mixer fitted with the whisk attachment.
  • Combine the sour cream and egg, then add to the potatoes; season with a pinch of salt and 1/2 teaspoon pepper. Whip, adding 1/4 cup of the reserved cooking water at a time, until smooth and fluffy, 2 to 3 minutes. Taste and adjust the seasoning as needed. Fold in all but 1 tablespoon of the scallions and set aside.
  • Make the filling: Melt the butter in a large cast-iron skillet over medium heat. Add the carrots, celery, onion and beef substitute and saute until tender, 4 to 6 minutes. Sprinkle the flour over the top and saute to cook off the flour flavor, about 1 minute. Whisk in the beer and stock until combined. Stir in the corn, edamame, steak sauce, garlic powder and red pepper flakes until combined. Bring the mixture to a simmer and cook to reduce the liquid by one-third, 2 to 4 minutes. Remove from the heat and season with salt and pepper.
  • Fill six 4-inch cast-iron skillets (or ramekins) halfway with the filling. Divide the mashed potatoes among the pans. Place the skillets on a baking sheet and bake until the mashed potatoes start to brown and the sauce is bubbly, 20 to 25 minutes. Top with the remaining scallions.

VINEGAR PIE



Vinegar Pie image

For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

GRANDMA PRUIT'S VINEGAR PIE



Grandma Pruit's Vinegar Pie image

This historic pie has been in our family for many generations and is always served at our get-togethers.-Suzette Pruit, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 8 servings.

Number Of Ingredients 7

2 cups sugar
3 tablespoons all-purpose flour
1/4 to 1/2 teaspoon ground nutmeg
Pastry for double-crust pie
1/2 cup butter, cubed
2/3 cup white vinegar
1 quart hot water

Steps:

  • Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers., Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil., Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 545 calories, Fat 25g fat (13g saturated fat), Cholesterol 41mg cholesterol, Sodium 316mg sodium, Carbohydrate 78g carbohydrate (50g sugars, Fiber 0 fiber), Protein 2g protein.

VINEGAR PIE III



Vinegar Pie III image

An old fashioned pie. Vinegar pie with a meringue topping. Use heaping tablespoons of flour.

Provided by Allrecipes Member

Categories     Vintage Pies

Yield 8

Number Of Ingredients 9

1 ½ cups white sugar
4 tablespoons all-purpose flour
4 tablespoons distilled white vinegar
3 egg yolks, beaten
3 egg whites
2 ½ cups hot water
½ teaspoon lemon extract
1 teaspoon butter
1 (9 inch) pie crust, baked

Steps:

  • Mix sugar and flour, add vinegar and beaten egg yolks. Mix well.
  • Add 1 cup hot water. Heat remaining 1 1/2 cups water to boiling and stir in egg yolk mixture. Boil mixture until thick. Remove from heat.
  • Add lemon extract and butter. Cool. Pour into a baked pie shell.
  • Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until stiff; add 6 Tablespoons sugar and 1/4 teaspoon cream of tartar and continue beating until it holds a peak. Pile meringue onto filling. Bake until meringue is lightly browned, 10 - 15 minutes.

Nutrition Facts : Calories 271.4 calories, Carbohydrate 48.6 g, Cholesterol 78.2 mg, Fat 7.4 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 131.6 mg, Sugar 38.3 g

VINEGAR PIE VII



Vinegar Pie VII image

This vinegar pie recipe is more simple and quick than most. Top with whipped cream if desired.

Provided by Sue

Categories     Desserts     Pies     Vintage Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 8

1 (9 inch) pie crust, baked
1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons distilled white vinegar
2 eggs, beaten
1 cup water
½ teaspoon lemon extract
1 tablespoon butter

Steps:

  • In a double boiler, combine sugar and flour. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
  • Pour mixture into baked pastry shell. Chill before serving.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 34.4 g, Cholesterol 50.3 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 130.6 mg, Sugar 25.7 g

OLD FASHIONED VINEGAR PIE



Old Fashioned Vinegar Pie image

Make and share this Old Fashioned Vinegar Pie recipe from Food.com.

Provided by marycate

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 prebaked pie shell
3 eggs
3 tablespoons butter
2 tablespoons vinegar
1 1/2 cups hot water
3/4 cup sugar
1/2 cup flour
1 pinch salt
3/4 cup chopped toasted walnuts or 3/4 cup pecans, etc

Steps:

  • Combine sugar, flour, and salt in medium bowl.
  • Beat eggs until very light, then add butter, vinegar, and hot water.
  • Add dry ingredients and blend well.
  • Cook over double boiler, stirring constantly until thick.
  • Add 1/2 cup nuts.
  • Pour into pie shell and sprinkle with remaining nuts.
  • Supposed to be "one of the most delicious pies".

VINEGAR PIE II



Vinegar Pie II image

Vinegar pies were popular all over the Midwest. They used vinegar because lemons were often scarce and too expensive for country women.

Provided by Jean Higginbotham

Categories     Desserts     Pies     Vintage Pie Recipes

Yield 8

Number Of Ingredients 15

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
⅛ teaspoon salt
1 teaspoon ground allspice
¼ teaspoon ground mace
¼ cup cider vinegar
2 cups warm water
¼ cup butter
1 (9 inch) pie crust, baked
3 egg whites
¼ teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 ½ teaspoons cornstarch

Steps:

  • In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
  • Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
  • Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
  • Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

Nutrition Facts : Calories 317 calories, Carbohydrate 48.2 g, Cholesterol 92.1 mg, Fat 12.6 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 284 mg, Sugar 36.9 g

RUBY'S VINEGAR PIE



Ruby's Vinegar Pie image

This is my aunt Ruby's recipe. It is remarkably easy, and delicious. Among my in-laws, Ruby is famous because of this recipe.

Provided by Vicki G.

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 7

1 unbaked pie shell
3 eggs, beaten
1 1/2 cups sugar
2 tablespoons flour
2 tablespoons white vinegar
1 tablespoon vanilla
1/2 cup margarine, melted

Steps:

  • Preheat oven to 300 degrees F.
  • Mix all ingredients well.
  • Pour into unbaked pie shell.
  • Bake for 55-60 minutes.

JARRETT HOUSE VINEGAR PIE



Jarrett House Vinegar Pie image

From an old southern cookbook. Vinegar pies were the alternative to lemon pies when lemons weren't in season.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h6m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups sugar
1/2 cup butter, melted and cooled
3 eggs, beaten
2 tablespoons flour
2 tablespoons cider vinegar
1 tablespoon vanilla
1 (9 inch) unbaked pie shells

Steps:

  • Beat sugar, melted butter, eggs, flour, and vinegar together on high for 1 minute until smooth. Stir in vanilla. Pour mixture into pie shell.
  • Bake at 300 degrees Fahrenheit for 50 minutes or until top forms a pale golden crust (inside will be slightly liquid).
  • Cool and serve at room temperature.

Nutrition Facts : Calories 400, Fat 20.8, SaturatedFat 9.7, Cholesterol 100.2, Sodium 245.6, Carbohydrate 49.6, Fiber 0.9, Sugar 37.8, Protein 4.1

VINEGAR PIE IV



Vinegar Pie IV image

This recipe came from my 90-year-old grandmother's handwritten collection.

Provided by Maggie

Categories     Desserts     Pies     Vintage Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

3 egg yolks
1 cup white sugar
¼ cup butter, melted
¼ cup all-purpose flour
4 teaspoons lemon juice
1 ½ cups water
6 teaspoons distilled white vinegar
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, beat the egg yolks and sugar. Stir in the melted butter and flour. Add the lemon juice, water, and vinegar; mix together until filling is smooth. Pour into pie shell.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until knife inserted in the center comes out clean.

Nutrition Facts : Calories 296 calories, Carbohydrate 38.7 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 6.1 g, Sodium 160.8 mg, Sugar 25.1 g

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