From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
Newsgroups: rec.food.cooking
Subject: Re: vinegar pie
Date: 19 Nov 92 01:29:37 GMT
Article-I.D.: netcom.1992Nov19.012937.7956
Organization: Home for the Terminally Infirm

In article <1992Nov18.183146.28114@magnus.acs.ohio-state.edu> lrellick@magnus.acs.ohio-state.edu (Lorraine M Rellick) writes:
>Dear Netters, While reading "Little House in the Big Woods" (L.I.Wilder)
>to my children, we came across a reference to "vinegar pie".  Anyone
>have a clue what this is?

Sure.  Old recipe from the American Midwest.


    ***********************
    ***** Vinegar Pie *****
    ***********************

    Categories: Dessert         Pies                           

    Calories     per serving:             Number of Servings:   6
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

                      *** Filling ***                                   
       3        ea    egg yolks                                         
       4        Tbsp  flour                                             
       1        cup   brown sugar                                       
       1/8      tsp   salt                                              
       1        tsp   allspice                                          
       1/4      tsp   mace                                              
       1/4      cup   cider vinegar                                     
       2        cup   water, warm                                       
       1/4      cup   butter (That's 1/2 stick, for Merkuns)            
       1        ea    pie shell, 9", baked                              
                      *** Topping ***                                   
       3        ea    egg whites                                        
       1/4      tsp   salt                                              
       1        tsp   cider vinegar                                     
       6        Tbsp  sugar                                             
       1 1/2    tsp   cornstarch                                        

    DIRECTIONS  ------------------------------------------------------------

    Vinegar pies were popular all over the Midwest among those early cooks
    who had to prepare meals from the ingredients they had on hand.       
    Lemons, in short supply and expensive, too, were luxuries many country
    women could ill afford, so it was not uncommon for the vinegar that   
    was stored by the barrel in basements to be substituted for lemon's   
    tart flavor.  This pie is opaque, quivery, and spicy, and the taste of
    vinegar is not overly pronounced.  If you didn't know it contained    
    vinegar, I don't think you would be able to discern it.               
                                                                          
    In the top of a double boiler, beat the egg yolks well.  Combine the  
    flour, sugar, salt, and spices and blend into the egg yolks.  Add the 
    vinegar and mix, then add the warm water.  Simmer over boiling water  
    for 25 minutes, or until the mixture is thickened.  Stir in the butter
    and cool slightly, about 15 to 20 minutes, without stirring. Pour the 
    warm filling into the pie shell; set aside to cool.                   
                                                                          
    Preheat the oven to 325 deg. F.  In a large mixer bowl, beat together 
    the egg whites, salt, and vinegar until soft peaks form.  Gradually   
    add the sugar, 1 tablespoon at a time.  Continue beating until stiff  
    peaks form; sprinkle in the cornstarch just before the beating is     
    completed.  The peaks should not topple over when the beater is       
    raised.                                                               
                                                                          
    Spread the meringue over the filling all the way to edge of the       
    pastry.  Bake for 15 to 18 minutes, or until the the meringue is      
    golden brown.  Cool the pie completely, then refrigerate.             

-- 
Crossly the Glad-Eyed Bear              ekman@netcom.com
Home for the Terminally Infirm, Redwood City, California