Vinegar Pie 2

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Servings: 6 Difficulty: Advanced
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A tangy, nostalgic custard pie with a unique sweet-sour balance and a toasted meringue topping.
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Vinegar Pie 2 recipe image
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Vinegar Pie 2

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 293.5

Description

This vintage Vinegar Pie offers a strikingly unique flavor profile, balancing the sharp tang of vinegar with the sweetness of sugar and the brightness of lemon extract. The filling is a thick, custard-like pudding made thick with cornstarch and enriched with egg yolks, resulting in a smooth, creamy texture that sets firmly in a baked pastry shell. Topped with a classic meringue made from the reserved egg whites, the pie gets a beautiful golden-brown finish when baked at high heat. It is an excellent choice for vintage-themed dinners or for adventurous dessert lovers looking to try something different from standard fruit or chocolate pies. The recipe is straightforward, requiring only basic pantry staples and a bit of patience to create a memorable, home-style treat.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC). Prepare two 9-inch pie crusts and place them in pie tins.
  2. In a medium saucepan, whisk together 1 cup sugar, 2 tablespoons cornstarch, and 2 teaspoons lemon extract until smooth.
  3. Slowly pour in 4 tablespoons of vinegar while whisking continuously to prevent lumps.
  4. Gradually add 2 cups of boiling water to the mixture, stirring constantly.
  5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly and comes to a boil.
  6. Remove from heat and allow the filling to cool slightly until it is warm but not hot.
  7. Stir in the 2 egg yolks gently to incorporate them into the thickened mixture.
  8. Pour the filling evenly into the prepared pie crusts.
  9. Bake for 25-30 minutes, or until the filling is set.
  10. Remove pies from oven and let cool completely.
  11. While pies cool, beat the egg whites with a pinch of sugar until stiff peaks form to create a meringue topping.
  12. Spread or pipe the meringue over the cooled pie filling, sealing the edges to the crust.
  13. Return pies to a hot oven (400ðF/200ðC) for 3-5 minutes just until the meringue is golden brown.
  14. Cool completely before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 293.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.3mg1%
Total Carbohydrate 74.2g25%
Dietary Fiber 0.2g1%
Sugars 60.1g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vinegar pie, vintage dessert, lemon extract, custard pie, meringue topping, egg yolk filling, cornstarch thickener, home baking, classic pie, sweet and sour, pastry shell, baking tips
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