Recipes

Old Fashioned Vinegar Pie

Okay, by reading the title of this post you either think I’ve gone off the deep end or you are pursing your lips in potential disgust.

Don’t let the name of this pie fool you. Despite what it sounds like, it’s actually pretty tasty.

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Yes, it’s got a little tang to it, but not so much that anyone would guess it features vinegar as an ingredient.

Imagine a sweet but tangy custard-type of pie.

I was intrigued by vinegar pie when I ran across this charming article about it on Money Saving Mom.

Shortly after reading the article I made it, really liked it, and have since researched it a little more on my own.

Vinegar pie was made popular back in earlier American history when ladies didn’t have access to fruits and a huge variety of ingredients year round like we do today. This pie was very cheap to make and used a minimal of basic ingredients which they would have likely had on hand. The Little House books even mention Ma making vinegar pie for holidays and such.

Through my research, I found a variety of recipes for this, some that used much more vinegar than what this recipe calls for. I think I’ll stick with this one for now as I enjoyed it and am definitely adding it to my repertoire of dessert recipes.

Vinegar Pie

  • 2 Pre-baked Pie Shells
  • 1 Qt Water*
  • 2 eggs
  • 1 C sugar
  • 3 heaping TB flour
  • Pinch of salt
  • 3 TB cold vinegar
  • 1 tsp maple syrup (or you can sub in maple extract)
  • 1/4 tsp cinnamon

Bake pie shells and allow to cool. Bring water to boil in a saucepan. Mix eggs, flour, salt, and vinegar together with a whisk in a separate bowl. When water boils, add filling mixture in. Allow to continue boiling and whisk constantly while it thickens. Wait for it to become thick enough to coat the back of a spoon, then remove from heat. At this point, add in cinnamon and maple and stir to combine. Pour into pre-baked pie shells and refrigerate for at least a few hours before serving.

*You can use 3 Cups of water if preferred. This will shorten the preparation time a little bit.

*Another tip: The recipe I followed recommends using some type of sieve to pour the finished mixture through, just in case any pieces of curdled egg are in there. I didn’t have any in mine, but I did whisk the heck out of it when cooking the filling mixture.

Recipes

Key Lime Pie

I have a small confession to make.

It really shouldn’t surprise you at all, but I’m just putting it out there.

I LOVE icebox pies. LOVE them. Actually, I love them so much that I purposely do NOT make them too often here in the summer, because I really have no self-control when they are in my fridge or freezer. It’s sad, really.

Anyway, my resolve was broken a couple weeks ago when the man and I ventured out for a little anniversary dinner. On top of a great meal, we decided to split a dessert. It was an incredible Key Lime Pie made on the premises. Well, that whetted my appetite for a good icebox type of pie, so I went a-searching for a good Key Lime Pie recipe. I came across a few on allrecipes.com, and sort of came up with my own little version, based on what I saw there.

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It’s an easy one for sure, and it turned out pretty darn tasty. Luckily my kids and man were into it too, so there wasn’t much left to tempt me.

Here’s the recipe I used:

1 9″ prepared graham cracker crust

2 cans sweetened condensed milk

1/2 C sour cream

3/4 C lime juice

1 TB lime zest

Preheat oven to 350 F. Mix all ingredients well, then pour into crust. Bake for 8-10 minutes. Allow to cool completely, then place in freezer for a couple of hours. Serve with whipped cream, and if you want it to look all fancy-like, add a slice of lime as a garnish.

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Recipes

Recipe for Walnut Pie

This is a little something I baked up for my well-deserving, hard-working man last week. He loves almost any baked goods with nuts, and walnuts are his absolute favorite. Years ago we were in a restaurant in Wellsboro, PA (beautiful town to visit, by the way!) and had a piece of walnut pie for dessert. It was fabulous, so I tried to recreate the recipe at home. Basically I used our well-loved pecan pie recipe and subbed in walnuts instead. It’s a winner! Crunchy, sweet, and just the right amount of gooey-ness, mmmmm……

A little lovin' straight from the oven.

Pastry for Single-Crust Pie

1 1/4 cups all purpose flour

1/3 cup shortening

4-5 TB cold water

Stir together flour and 1/4 tsp salt. Use a pastry blender to cut shortening into small pieces. Add 1 TB cold water at a time, mixing it in with a fork. Form ball with your hands. On a lightly floured surface, press dough into slightly flattened ball. Roll dough into a circle @12″ in diameter. Transfer to a 9″pie plate, trim,  and crimp edges.

Walnut Pie Filling

3 slightly beaten eggs

1 cup corn syrup

2/3 cup sugar

1/3 cup melted butter

1 tsp vanilla

1 1/2 cups chopped walnuts (or pecans)

Preheat oven to 350. Combine eggs, corn syrup, sugar, butter, and vanilla. Mix well and stir in chopped walnuts. Pour into pastry shell. Cover edges with foil and bake for 25 minutes. Remove foil and place back in oven for 20-25 minutes. Makes 8 servings.