Winding Oak's Bookology Magazine

Vinegar Pie

Vine­gar Pie
Serves 8
As Martha Stew­art explains, “This dessert gets its apple-pie-like fla­vor from cider vine­gar, a tech­nique used in cov­ered wag­on days, when fresh pro­duce was scarce.” The cooks in Buf­fa­lo Bil­l’s day would have been famil­iar with this recipe. Don’t miss read­ing more about those days in Pre­sent­ing Buf­fa­lo Bill by Can­dace Flem­ing.
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Prep Time
35 min
Total Time
3 hr 25 min
Prep Time
35 min
Total Time
3 hr 25 min
  1. 2 table­spoons all-pur­pose flour, plus more for sur­face
  2. 2 table­spoons unsalt­ed but­ter
  3. 12 cup light-brown sug­ar
  4. 12 tea­spoon ground cin­na­mon
  5. 12 tea­spoon ground gin­ger
  6. 16 tea­spoon fresh­ly grat­ed nut­meg
  7. 14 tea­spoon salt
  8. 2 table­spoons cider vine­gar
  9. 1 cup plus 1 tea­spoon water, divid­ed
  10. 3 large eggs, divid­ed
  11. 1 table­spoon turbina­do sug­ar or sand­ing sug­ar
  12. Vanil­la ice cream, for serv­ing
  1. Roll out 1 disk of dough into a 12-inch round on a light­ly floured sur­face. Fit into a 9‑inch pie plate, and trim edge of dough to rim. Roll out remain­ing disk of dough to a 12-inch round. Trans­fer to a parch­ment-lined bak­ing sheet, and refrig­er­ate, along with dough in pie plate, until firm, about 1 hour.
  2. Pre­heat oven to 350 degrees. Melt but­ter in a bowl set over a saucepan of sim­mer­ing water; remove from heat. Whisk in brown sug­ar, flour, spices, salt, vine­gar, and 1 cup water. Light­ly beat 2 eggs, and whisk into mix­ture. Return bowl to pan of sim­mer­ing water, and cook, stir­ring often, until mix­ture is thick enough to coat the back of a spoon, 10 to 12 min­utes. Remove from heat, and let cool to room tem­per­a­ture, about 20 min­utes, stir­ring occa­sion­al­ly.
  3. Pour fill­ing into crust, and place top crust over fill­ing. Trim excess, leav­ing a 1/2‑inch over­hang. Fold under bot­tom crust. Press to seal, and crimp as desired. Beat remain­ing egg with remain­ing tea­spoon water; brush top of pie with egg wash, and sprin­kle with turbina­do sug­ar. Use a sharp knife to slash 6 vents radi­at­ing out from cen­ter of pie. Bake pie until gold­en and sur­face has puffed, about 45 min­utes. Let cool on a wire rack 45 min­utes. Serve slight­ly warm with ice cream.
Adapt­ed from
Adapt­ed from
Bookol­o­gy Mag­a­zine

2 Responses to Vinegar Pie

  1. Cathy Ballou Mealey October 21, 2016 at 2:17 pm #

    I believe Ma made vine­gar pie once in one of Lau­ra Ingalls Wilder books. I’ve nev­er had it but it looks so easy!

    • Vicki Palmquist October 25, 2016 at 8:14 am #

      We’re going to be brave and try it here. Let us know if you do!

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