Vinegar...pie?! I know, I know, it sounds like the wackiest “dessert” idea ever, but in reality it’s a delicious vintage treat! Supposedly even Laura Ingall’s mother made this in Little House in the Big Woods.
This pie is very similar to a sugar pie, with a creamy custard filling baked into a classic pie crust. It’s so easy to make this, so why not give this unique recipe a try?
- 2 refrigerated pie crusts
- 3 cups water
- 2 eggs
- 1 cup sugar
- 3 heaping tablespoons flour
- Pinch of salt
- 3 tablespoons cold vinegar
- 1 teaspoon maple or vanilla extract
- ¼ teaspoon cinnamon
- Prepare, bake, and fully cool pie crusts in two pie dishes according to box instructions.
- In a medium pot, bring the water to a boil. While you wait, in a mixing bowl, whisk together the eggs, sugar, flour, salt, and vinegar until well-combined.
- Once the water has come to a boil, pour in the egg-vinegar mixture, continuing to boil, whisking constantly, until everything starts to thicken up (about 5-10 minutes or so). Mixture is ready when it thickly coats the back of a spoon. Remove from heat when thickened.
- Stir in the cinnamon and maple/vanilla extract, then pour the mixture through a sieve, then into each pie crust (this will ensure any lumps are removed).
- Chill pies in the refrigerator at least 4 hours up to overnight, or until set. Enjoy!