Cappers Farmer Blogs > Old Dog, New Tricks

A Holiday Pie

Mary ConleyTRADIT-I-O-N! Yes, as the holidays approach, I’m sure you would say they just wouldn’t be the same without certain foods. I would like to tell you about an unusual dessert from my side of the family. Vinegar pie! I know how it sounds, but I love it. My mom explained that there weren’t any fruit trees in Kansas where they lived in their early marriage, so she had to use what was available. I guess vinegar was available.

Many in our extended family also like it, but of course, not everyone. I always feel badly when a new member takes a little bite and that is it, because I think it can be an acquired taste. My sister-in-law, Hazel, likes it but always said it should be spruced up a little. It has the look and texture of lemon meringue pie minus the meringue. Oh, and it is gray instead of yellow! I always thought I would put meringue on it sometime, but never have.

Here is my mom’s recipe, and of course, she came from the era when measurements were never exact. Just a pinch of this or that. So frustrating! I’ve tried to write it down correctly, but sometimes you just need to experiment and hope for the best. If you make one for the fun of it, let everyone take a bite or two, then if they like it, I’d just serve a small piece. The flavor is a little strong for some, and as I mentioned before, it might be an acquired taste. Larry said to tell you that he loves vinegar pie, but he thinks you shouldn’t tell what it is until AFTER its been tasted!

Vinegar Pie:

1/4 c apple cider vinegar (scant) (scantier!)

1/2 c flour (rounding)

2 c water

1/2 t cloves (scant)

1 c sugar

Cook until thick, stirring constantly. (It will continue to thicken as it cools.)

Pour into a baked pie shell and let cool.

How about you; have you ever eaten vinegar pie? If you do, let me know how you like it!