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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. 1/2 cup light-brown sugar
  4. 1/2 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/6 teaspoon freshly grated nutmeg
  7. 1/4 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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