Vinegar Pie: Rediscovering The Timeless Appeal Of This Classic Pie

Vinegar pie contains a sweet and tart custard-like filling. It's baked in a flaky pie crust and topped with whipped cream, honey, and cinnamon. It is something that you should definitely give a try.

If you tell someone that vinegar pie is on your list of desserts this holiday season, they are most likely to make a face and ask why. It is hard to blame them as well, because vinegar traditionally isn't a dessert item and is often used for savoury dishes as a souring agent or a preservative in pickles. But this vinegar pie is here to change the minds of all the people who say vinegar cannot be used to make delicious desserts.

This vinegar has a delicate balance of tart and sweet flavour, a custardy interior, and a creamy crust. It tastes so good that you wouldn't be able to identify that vinegar is used as a flavouring agent in this pie if you didn't know it.

Vinegar pies are called desperation pies, along with chess pie, buttermilk pie, and green tomato pie, because they were created by using a few inexpensive pantry items. Its simplicity and great flavour, despite being made with inexpensive ingredients, are the primary reasons why this pie was so well-liked during the Great Depression.

Lately, these desperation pies are making a comeback to the culinary scene, and many restaurants have started to include them in their menus due to the recent rise in popularity of desperation pies. Many chefs and cooks are going back to their grandma's cookbooks to get traditional food recipes, thanks to the renewed interest in homegrown cooking heritage. So get your vinegar ready and enjoy this simple yet delicious pie.

Vinegar Pie

Ingredients:

• 3 tablespoons of apple cider vinegar
• 4 egg yolks
• 1/2 teaspoon ground cloves
• 1 cup of sugar
• 1 9-inch pie shell, unbaked
• 1/2 teaspoon ground nutmeg
• 3 tablespoons butter, melted
• 1/2 teaspoon ground allspice
• 1 cup of walnuts
• 1/4 cup all-purpose flour
• 1 pinch of salt
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 1 cup of sour cream
• 1 cup of raisins
• Whipped cream, for garnish

Method:

• Collect all of the components. Preheat the oven to 450 degrees Fahrenheit.
• In a large mixing bowl, whisk together the egg yolks. Place aside.
• In a separate large mixing bowl, whip the egg whites until firm. Slowly incorporate the sugar until stiff peaks form.
• Fold the beaten whites and yolks together.
• Combine the flour, nutmeg, cinnamon, allspice, cloves, and salt in a medium mixing bowl.
• Alternately, add the flour and sour cream mixtures to the egg mixture.
• Combine the butter and vinegar in a medium mixing bowl. Combine the walnuts and raisins in a mixing bowl.
• Incorporate the nut mixture into the egg and flour mixture.
• Fill the pie shell halfway with the mixture. Bake for 10 minutes in a preheated oven. Reduce the heat to 400°F and bake for another 5 minutes. Finally, reduce the heat to 350°F and bake for another 15 minutes, or until the filling begins to set.
• Allow it to cool completely. For the best experience, serve with whipped cream, honey, and cinnamon.