Vintage Vinegar Custard Pie Recipes

VINTAGE VINEGAR CUSTARD PIE

Steps:

• In large saucepan, melt margarine.
• Add sugar, flour, cold water, vinegar.
• Whisk to mix so there is no lumps and all is mixed well.
• Add beaten eggs. Mix.
• Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
• Place pie crust in a deep dish pie pan.
• Flute edges with the back of a fork.
• Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
• Preheat oven to 450 degrees.
• Throw beans in the bottom of pie pan.
• Bake 8 minutes. Take out of oven.
• Lower oven temperature to 375°.
• Remove the beans.
• Throw one dash salt on the pie crust.
• Pour in filling and level evenly.
• Wrap tin foil around the edges of the pie crust.
• Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
• Cool in cold box, refrigerator or cooler.
• Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.

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 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.

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.