Don’t have any fruit, nuts, or cream on hand to make a pie? No problem! You likely have ingredients in your pantry to make this vinegar pie recipe. Although it’s made with simple ingredients like egg, apple cider vinegar, butter and sugar, this pie is a surprising crowd-pleaser.
Why I Love Vinegar Pie
It’s no secret that our family loves pie. In fact, one of our Thanksgiving traditions is to bake extra pie so that Josh can have it for breakfast the next morning.
Whether it’s homemade pumpkin pie, pecan pie without corn syrup, apple pie made with home-canned apple pie filling, Nantucket cranberry pie, or even savory options like chicken pot pie or potato peel pie, we are always discovering new ways to enjoy a good pie.
Additionally, we love to glean historical recipes from generations past. During the Great Depression Era, in the age of rationed food and empty wallets, housewives still found ways to create sweets and treats for their (often large) families.
There weren’t many fruits, nuts, or other pricey ingredients available, so cooks used what they had. This included the humblest pantry staples: flour, salt, a bit of sugar, and milk and eggs from their own animals.
You’ve probably heard of some of the recipes created during this time: shoofly pie, chess pie, and even water pie (it’s real; look it up!). Vinegar pie was among these solutions, and it is too good to let it fade over time.
What Is Vinegar Pie
Vinegar pie is rich and creamy, and the vinegar adds a tang similar to citrus in cheesecake. As a dessert, it is simple and yet infinitely satisfying.
This recipe adds a few ingredients that would’ve been difficult to find in more desperate times, like vanilla extract, whipped cream and nutmeg for topping. However, it is still an economical, simple recipe that uses pantry ingredients and little else.
Vinegar Pie is often compared to Chess Pie, another Southern favorite. Both pies have a custard-like filling, but Vinegar Pie has a tangy twist that Chess Pie doesn’t. Below is a quick reference comparing the two.
| Aspect | Vinegar Pie | Chess Pie |
| Flavor Profile | Sweet and Tangy | Sweet and Rich |
| Key Ingredients | Vinegar, Sugar, Butter | Cornmeal, Sugar, Butter |
| Texture | Custard-like | Custard-like |
| Overall Taste | Balanced sweetness with a tangy kick | Rich, sugary with a hint of lemon |
The Best Vinegar for Vinegar Pie
Choosing the right vinegar for your vinegar pie is key to getting the flavor and texture just right. Apple cider vinegar and white vinegar each have their own special qualities for baking this classic Southern dessert.
White vinegar and apple cider vinegar have different acid levels, which affect the pie’s taste. White vinegar is sharper and can make the pie too tangy if not balanced right. Apple cider vinegar, on the other hand, has a milder acidity, making it easier to mix flavors smoothly.
I think apple cider vinegar is better for vinegar pie because it balances flavor and acidity well, but trying both can help you find what you like. Apple cider vinegar is great for those who want a sweet and balanced taste, while white vinegar is better for those who like a strong, tangy flavor.
How to Serve Vinegar Pie
Vinegar pie is simple and delicious to serve, just as it is. If you have other ingredients on hand, you can add a special twist. Here are some ideas for serving this versatile pie.
| Topping | Flavor Profile | Best For |
| Whipped Cream | Light and creamy | Balancing tangy flavors |
| Fresh Fruit | Juicy and sweet | Adding freshness |
| Caramel Sauce | Rich and sweet | Contrasting flavors |
| Powdered Sugar | Light sweetness | Visual appeal |
| Chopped Nuts | Crunchy and nutty | Adding texture |
The Homestead Kitchen
This recipe for old-fashioned vinegar pie was featured in issue No.19 of the Homestead Kitchen magazine. This is the magazine we wish we had when we first started homesteading!
I wanted to make healthy, delicious meals from scratch that my family loved, but Better Homes & Gardens didn’t really prepare me for the overwhelming abundance of the seasonal, homesteading life.
What do you do with all those eggs? Those bushels of green beans? That 25-lb bag of wheat berries? Or all that basil?
We started publishing the Homestead Kitchen magazine to give homesteaders an affordable, inspiring read chock-full of the BEST recipes, DIY projects, and tips to make homesteading doable and FUN.
Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Supplies Needed
- Pie Plate – This recipe makes one 9” pie.
- Rolling Pin – If your pie shell is not already rolled and shaped, you will need a rolling pin.
- Parchment Paper – If you don’t have parchment paper on hand, you can use a flattened coffee filter.
- Pie Weights – If you don’t have pie weights, you can just use dry beans such as pintos.
- Large Bowl – A 4-quart bowl is a nice size for this recipe.
- Whisk – A whisk is necessary for the filling to have the right texture.
Ingredients Needed
- Pie Crust – You can use a store-bought crust, but homemade pie crusts are easy and have a better flavor. This is our favorite pie crust recipe.
- Eggs – We use farm-fresh when we have them, but water-glassed eggs work great, too.
- Brown Sugar – If you don’t have brown sugar on hand, you can make your own by mixing 1 tablespoon of molasses into 1 cup of white sugar.
- Kosher Salt – Redmond Real Salt is the only salt we buy for both our family and our animals. Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
- Vanilla Extract – If you have vanilla bean paste, you could use that instead. Or, learn how to make homemade vanilla extract.
- Unsalted Butter – Learn how to make homemade butter here.
- Apple Cider Vinegar – Apple scrap vinegar works great for this recipe, too.
- Optional Ingredients – You can add lemon or orange zest for a brighter flavor or maple syrup or honey to increase the sweetness. We like to serve our pie with whipped cream and nutmeg. A sprinkle of cinnamon is also a good option.
Instructions for Vinegar Pie
- Preheat oven to 350°F.
- Roll pie crust into a circle 1⁄8” thick. Place into a 9” pie plate, gently fit into sides, then trim edges of crust to leave the desired overhang and pinch or fold crust edge as desired.
- Line pie crust with parchment paper or a coffee filter, then pour in baking weights or beans.
- Bake the crust for 15 minutes, then remove weights and prick the bottom of the crust with a fork before returning it to the oven for an additional 15 minutes. The crust should look pale and dry. Set aside.
- In a large bowl, whisk together eggs, sugar, salt, and vanilla.
- Once those are combined, drizzle in melted butter and vinegar and whisk vigorously until the mixture is frothy and even.
- Pour the filling into the crust and bake for approximately 35 minutes, until the pie is set but still jiggles in the middle. The filling should puff up in the oven and brown significantly. As the pie cools, it will flatten.
- Cool the pie completely before serving. Serve cold or at room temperature, topped with whipped cream and a dusting of nutmeg.
Did you try this recipe for vinegar pie? If so, please leave a star⭐rating and your comments in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
FAQ
Vinegar Pie is a classic Southern dessert. It’s known for its sweet and tangy taste. It was created during the Great Depression when fresh fruits were hard to find.
Desperation pies, like Vinegar Pie, were made out of need during the Great Depression. They use common ingredients like eggs, sugar, and butter, which shows how cooks were creative back then.
Apple cider vinegar is often chosen for its fruity taste. White vinegar can also be used. Apple cider vinegar gives a richer, sweeter flavor, while white vinegar will be a bit more tangy.
Vinegar Pie has a sweet and tangy taste. The vinegar’s tanginess balances the sugar, making it a unique and tasty treat.
Vinegar Pie and Chess Pie are both Southern desserts. Vinegar Pie has a tangy vinegar taste, while Chess Pie is richer, with a custard-like filling.
Vinegar Pie needs eggs, sugar, butter, and flour. These simple ingredients make a comforting and tasty pie.
The filling should be thick enough to set when baked but not too runny or too firm. The right mix of eggs and sugar helps achieve this.
Let the pie cool completely for the best taste. Serve it at room temperature or chilled. Whipped cream or fresh fruit are great with it.
Vinegar Pie Can Be kept in the fridge, covered, for 3-4 days. It should be reheated in a low oven to maintain its texture and flavor.
Other Posts You May Enjoy
- Homemade Pumpkin Pie Recipe
- Canned Apple Pie Filling
- Homemade Pie Crust Recipe
- Nantucket Cranberry Pie Recipe
- Traditional Potato Peel Pie Recipe
- Hearty Pot Roast Cottage Pie Recipe
- Freeze Dried or Frozen Chicken Pot Pie
Vinegar Pie Recipe
Equipment
- 9" Pie Plate
- Rolling Pin
- parchment paper
- Pie Weights or dry beans
- Large Mixing Bowl
- Whisk
Ingredients
- 1 Pie Crust grab my pie crust recipe here
- 4 large eggs room temperature
- 1 cup brown sugar packed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract make your own homemade vanilla extract
- 6 Tablespoons unsalted butter melted and cooled
- 2 Tablespoons apple cider vinegar make homemade apple scrap vinegar
- optional ingredients lemon or orange zest, maple syrup or honey
- dollop whipped cream optional topping
- dash nutmeg optional topping
Instructions
- Preheat oven to 350°F.
- Roll pie crust into a circle 1⁄8” thick. Place into a 9” pie plate, gently fit into sides, then trim edges of crust to leave the desired overhang and pinch or fold crust edge as desired.
- Line pie crust with parchment paper or a coffee filter, then pour in baking weights or beans.
- Bake the crust for 15 minutes, then remove weights and prick the bottom of the crust with a fork before returning it to the oven for an additional 15 minutes. The crust should look pale and dry. Set aside.
- In a large bowl, whisk together eggs, sugar, salt, and vanilla.
- Once those are combined, drizzle in melted butter and vinegar and whisk vigorously until the mixture is frothy and even.
- Pour the filling into the crust and bake for approximately 35 minutes, until the pie is set but still jiggles in the middle. The filling should puff up in the oven and brown significantly. As the pie cools, it will flatten.
- Cool the pie completely before serving. Serve cold or at room temperature, topped with whipped cream and a dusting of nutmeg.
Notes
How to Serve Vinegar Pie
Vinegar pie is simple and delicious to serve, just as it is. If you have other ingredients on hand, you can add a special twist. Here are some ideas for serving this versatile pie.| Topping | Flavor Profile | Best For |
| Whipped Cream | Light and creamy | Balancing tangy flavors |
| Fresh Fruit | Juicy and sweet | Adding freshness |
| Caramel Sauce | Rich and sweet | Contrasting flavors |
| Powdered Sugar | Light sweetness | Visual appeal |
| Chopped Nuts | Crunchy and nutty | Adding texture |
