vinegar pie recipes?

Answer 1

Vinegar Pie

Ingredients:

2 9" pie crusts
4 Egg Yolks
2 Egg Whites
1 C Sugar
¼ C Flour
½ tsp. Allspice
½ tsp. Cinnamon
½ tsp. Cloves
½ tsp. Nutmeg
Pinch of Salt
1 C Sour Cream
3 T Butter, melted
3 T Cider vinegar
1 C Walnuts
1 C Raisins

Directions:
Note: Recipe makes enough filling for 2 9" pies.

1) Heat oven to 450 F.
2) Beat yolks until light colored.
3) Beat whites until stiff peaks form. Fold in sugar, then fold mixture into egg yolks.
4) Sift dry ingredients into a separate bowl, and add alternately with sour cream to the egg mixture.
5) Combine butter and vinegar with raisins and nuts. Add to mix
Note: I prefer to do this step first, allowing the butter/vinegar mix to absorb into the raisins and nuts.
6) Bake pies for 10 minutes, reduce heat to 400. Cook 5 more minutes, and then reduce heat to 350. Cook 15 minutes or until set. Mixture will form small bubbles on the surface, center may still be slightly glossy, but will continue to cook and set up as pies rest.

Answer 2

My Mother's Pastry Recipe: make 1/2 recipe for pie.

OLGA's PIE CRUST:
4 cups flour
1 Tablespoon sugar
2 teaspoons salt
1 3/4 cup Crisco Shortening
1/2 cup cold water
1 Tablespoon vinegar
1 egg
Stir the flour, sugar and salt together in a medium size bowl. With a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. In a small bowl beat together water, vinegar and egg. Add to flour mixture until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic, and chill for at least 30 minutes. Divide into 4 balls. Lightly flour sides of the ball and roll out on lightly floured board or pastry cloth. Makes two 9-inch double-crust pies.

Note: Dough can be refrigerator up to 3 days. It can be frozen until ready to use; thaw until soft enough to roll.

Grandma Pruit's Vinegar Pie
Dough for two-crust pie, unbaked
2 cups sugar
3 tablespoons flour
1/4 to 1/2 teaspoon nutmeg
1/2 cup butter
1 quart hot water
2/3 cup vinegar
Divide dough into two parts, roughly 1/3 and 2/3 portions. Roll out smaller portion and cut in strips. Cover bottom of a deep, oven-proof casserole with half the strips; sprinkle with half the sugar, flour and nutmeg. Dot with half the butter. Repeat layers. Roll out remaining crust; place over all, pressing against the sides for the casserole. Make a slit in top crust. Combine vinegar and water in a pan; heat and pour slowly through slit in top crust. Bake at 450° for about 1 hour. Yield: 8 servings
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=2931

Answer 3

http://www.recipezaar.com/48188

Answer 4

go to allrecipes.com!