Vinegar Pie has soft custard filling


Jean Pederson of Sioux Falls, S.D., remembers making a vinegar pie for her grandfather when she was in the eighth grade.

She lost the recipe and says she would like to have it for old times' sake.

Her response came from Avis Whorley of Baltimore.

Vinegar Pie

Serves 8

1 1/2 cups sugar

1/2 cup unsalted butter, melted

3 large eggs

2 tablespoons distilled white vinegar

1 teaspoon vanilla extract

1 (9-inch) unbaked pie shell

Blend sugar and melted butter in medium bowl. Whisk in eggs, vinegar and vanilla extract until thoroughly combined, about 2 minutes. Pour mixture into crust and bake in preheated 325-degree oven for 50 minutes or until filling is golden brown and a sharp knife inserted in center of filling comes out mostly clean. Tester Laura Reiley's comments: "Very simple, very quick, this is an old-timey recipe that is best when still a little warm. The tang of the vinegar gives the pie a buttermilk-like quality, despite the fact that there's no buttermilk in sight. The pie's filling is a soft custard that acquires a gorgeous brown skin on top during baking. If your pie shell is shallow, don't overfill, as filling will leak out all over the oven."

Recipe requests

Kelly Moore, who didn't include an address, is seeking a recipe for "burritos like those served at Pancho's, which was a stand in Lexington Market that is closed. There were two varieties, a vegetarian one, beans only, and my favorite, beans and beef."

Jeanette Shoemaker of Frederick writes, "I would very much like to have an old-time recipe for sugar cookies, the kind that mounds up when baked and is cakelike in texture. It was a favorite of an aunt of mine, who [is now deceased]."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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