A Holiday Pie

| 11/19/2013 9:19:00 PM

Tags: Holiday Pie, Traditions, Vinegar Pie, Mary Conley,

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)

12/10/2013 7:16:15 PM

Thanks! I will try it!

12/10/2013 6:10:02 PM

Ooops....sorry everything is all run together in the recipe I posted. Didn't look like that when I typed it in the box. The way it printed out it's hard to see that the amount of water is 1 1/2 cups.

12/10/2013 6:05:41 PM

Hi! Just noticed your response, here's the Vinegar Pie recipe..... Baked 9" pie shell 3 egg yolks, beaten 1 c. sugar 1/4 tsp. salt 1 3/4 c. boiling water 1/4 c. cider vinegar 1/4 c. cornstarch 1/4 c. cold water 1 tsp. lemon extract Meringue (3 egg whites) 1. Place egg yolks in top of double boiler; add sugar and salt. Gradually add boiling water, stirring constantly. Add vinegar and cornstarch dissolved in cold water. Cook over boiling water until thick and smooth, about 12 minutes. 2. Remove from heat. Add lemon extract. Stir until filling is smooth and blended, scraping sides of pan. 3. Pour hot filling into pie shell. Top lukewarm filling with meringue spreading to edges and sealing to crust. Bake in moderate oven (350 F) 12 to 15 minutes or until meringue is lightly browned.

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