From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Subject: Re: vinegar pie
Organization: NASA Dryden, Edwards, Cal.
	<1992Nov18.193136.13765@i88.isc.com> <1ef18gINN2oq@moe.ksu.ksu.edu>
Date: Thu, 19 Nov 1992 04:39:14 GMT


On 19 Nov 1992 03:21:52 GMT, jsanders@phys.ksu.edu (Justin M. Sanders) said:

J> In article <1992Nov18.193136.13765@i88.isc.com> jeq@i88.isc.com 
J> (Jonathan E. Quist) writes:

>In article <1992Nov18.183026.28056@magnus.acs.ohio-state.edu> 
J> 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 might be?
>
>It's a squash pie with lots of vinegar added in.  I've only had it
>once, but it was wonderful....  If I can remember the restaurant, I'll
>try and get a recipe.

J> There is another vinegar pie which is closely related to the Southern
J> chess pie--  a very sweet pie which is one of my favorites. 

Here are two more vinegar pie recipes.  The second is more like
Justin's two recipes.

From: ekman@netcom.com (Crossly the Glad-Eyed Bear)
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.             

From: shafer@rigel.dfrf.nasa.gov (Mary Shafer)
Organization: NASA Dryden, Edwards, Cal.

Here's another vinegar pie, much less spicy than Crossly's.  This is
from The Fanny Farmer Baking Book by Marion Cunningham.

Vinegar Pie

(one 9-inch pie)

A sassy, innovative pie created long ago to satisfy the craving for
something sweet and acid during the harsh, cold months when fresh
lemons were often hard to find.  Despite the name, most people will
think you are serving lemon pie.

Basic Pie Dough for a 9-inch pie shell
1-1/4 C sugar
1/4 C flour
1 T grated lemon zest
1/2 C cider vinegar
2 C water
3 eggs, well beaten
1 T butter

Preheat the oven to 425 deg F.

Line a 9-inch pie pan with the rolled-out dough, then trim and flute
the edges.

Combine the sugar, flour, and lemon zest in a heavy saucepan, and stir
them together until thoroughly blended.  Add the coder vinegar while
stirring or whisking constantly, then add the water.  Place over
medium heat, bring the mixture to a boil, and cook, stirring
constantly, for 1 minute.  Remove from heat and stir a little of the
hot mixture into the eggs, then stir the warmed eggs back into the
remaining hot mixture.  Stir in the butter.

Pour the mixture into the prepared pie shell and bake for 10 minutes,
then reduce the heat to 350 deg F and continue baking for 30 minutes
more.  Remove the pie from the oven and let it cool completely on a
rack before serving.  (The filling will seem quite liquid, but it will
firm as the pie cools.)

--
Mary Shafer  DoD #0362 KotFR NASA Dryden Flight Research Facility, Edwards, CA
shafer@rigel.dfrf.nasa.gov                    Of course I don't speak for NASA
 "A MiG at your six is better than no MiG at all."  Unknown US fighter pilot