Rubys Vinegar Pie Recipes

VINEGAR PIE

Steps:

• Place the pie crust in a 9 inch pie pan and crimp the edges. Pre-bake according to the temperature and time of the package directions. Use pie weights to keep the crust from puffing up too much when baking.
• 2. Adjust oven temperature to 350°F, if needed.
• 3. In a large bowl, combine the eggs, sugar, butter, vinegar and vanilla extract. Whisk well to combine, then pour into pre-baked pie shell.
• 4. Bake pie for 30-40 minutes, or until pie is set but a little jiggly.
• 5. Allow pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
• 6. Serve pie with whipped cream and a sprinkle of nutmeg. Don't skip the nutmeg - trust me!

RUBY'S VINEGAR PIE

Steps:

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

VINEGAR PIE

Steps:

• In medium saucepan mix together sugar, beaten egg yolks, vinegar (cider or white), flour and water.
• Cook over medium heat stirring constantly until thick.
• Remove from heat.
• Add lemon extract and butter.
• Continue to stir until butter has completely melted.
• Pour into baked pie crust.
• Top with meringue, made with left over egg whites, and bake in 350ºF pre-heated oven until golden brown.
• Let cool and serve.

GRANDMA PRUIT'S VINEGAR PIE

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.

JARRETT HOUSE VINEGAR PIE

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.

AMISH VINEGAR PIE

Steps:

• In the top of a double boiler, beat the egg yolks, well.
• Combine the flour, sugar, salt and spices and blend into the egg yolks.
• Add the vinegar and mix and 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°F.
• In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
• Gradually add the sugar, 1 tbsp 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 5-8 minutes, or until the meringue is golden brown.
• Cool the pie completely and then refrigerate.

OLD FASHIONED VINEGAR PIE

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 X

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
• Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.

VINEGAR PIE

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.

VINEGAR PIE

Steps:

• Make pie shell:
• Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round. Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan. Prick bottom of shell all over with a fork and chill 15 minutes.
• Preheat oven to 400°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes. Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
• Make filling while shell bakes:
• Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add to egg mixture in a slow stream, whisking constantly.
• Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into a 2-cup glass measure. If pie shell is not ready, cover surface of filling with a round of wax paper.
• Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning). Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon.

RUBY-RED RASPBERRY VINEGAR AND OLD-FASHIONED VINEGAR SYRUP

Steps:

• Rinse the fresh berries under cold running water and drain well. Place into a glass or stainless steel bowl and lightly crush the berries (no need to crush the frozen berries).
• Stir in the vinegar, cover with a clean towel, and let stand 48 hours.
• Strain the vinegar through a fine mesh sieve (line with cheesecloth or a clean coffee filter if the mesh is not fine enough).
• Pour into sterilized bottles and seal. Store in a cool cupboard or storage pantry, out of direct sunlight. Use as a salad condiment. Can also be used as a beverage (allow 2 to 3 tablespoons per 8 ounces of ice water), and sweeten to taste. Makes 2 1/2 cups of raspberry vinegar.
• For use as a beverage, you can mix the raspberry vinegar with 1 cup of Simple Syrup (simple syrup is made by boiling equal parts--or in this case, 1 cup each water and sugar--of water and sugar together until reduced and thickened to the consistency of honey). Bottle and store as above. Add 3 or 4 tablespoons of raspberry vinegar syrup to ice water, for a refreshing beverage. Makes 3 1/2 cups of raspberry vinegar syrup.

VINEGAR PIE I

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.