Are you ready to indulge in a slice of heaven that combines the perfect balance of tangy and sweet flavors? Look no further than the tantalizing delight of Amish vinegar pie. This hidden gem of a dessert has been captivating taste buds for generations, yet it remains a well-kept secret in the culinary world. I know I had never heard of it until I started visiting Amish communities. It's not like anyone ever served vinegar pie for Thanksgiving.
In this article, we will unlock the mysteries behind this super treat and share the key ingredients and techniques that will help you master the art of making the perfect vinegar pie. From the buttery crust that crumbles with each bite to the luscious filling that dances on your palate, vinegar pie is a symphony of flavors that will leave you craving for more.
👨🍳 What is Vinegar Pie?
Vinegar pie is a custard-like pie with a tart and tangy flavor. It is made with a simple filling of eggs, sugar, vinegar, and spices, and is typically baked in a flaky pie crust. Vinegar pie is often served with whipped cream or ice cream.
Vinegar pie is a very light, airy pie, so it's perfect for summer, if you like a creamy, lemony, type taste.
🥧 The History and Mystery of Vinegar Pie
This Amish vinegar pie recipe is an old favorite that draws upon Great Depression scarcity to whip up a wonderful dessert.I first heard about vinegar pie years ago when I was visiting with Elizabeth Coblentz, the original Amish Cook columnist. When she mentioned the Amish vinegar pie recipe to me my reaction was "eewwww, gross." Just doesn't sound the most appetizing, but don't let the name scare you. It's a pretty decent pie!
I have thought of changing the name to "mock lemon pie" because that is what it really is. Others call it a "desperation pie." But Amish cooks were ingenious inventors when it came to scratching out food for their family during the lean years of the Great Depression and other times of scarcity.
We've seen other inventive desserts and meals created by the Amish during times of scarcity. Check out these other Amish recipes from the Great Depression.
Lemons and other citrus were in short supply during turn-of-the-century and Great Depression America so their answer to that was "vinegar pie." It truly does taste like lemon.
📜 Step By Step Vinegar Pie
The heading above is a little misleading because there are not many steps!
Just mix all of the ingredients together in a bowl and pour into a pie crust. I cheated and used a pre-made crust because time was a factor, but you can use our easy "pat-a-pan" pie crust recipe. Really, the pat-a-pan doesn't take but a few minutes to make and it's good. I like all my stuff (I'm weird) well-done, so I baked this pie a few minutes longer than necessary. But you get a nice, golden pie. See my slice at the bottom. You really do get a great taste of what authentic Amish baking was like at its most ingenious and a sense of the culinary sparsity in the early days of their culture.
🙋 FAQ Vinegar Pie
I have used both and each time the pie turned out basically the same. I prefer white vinegar just because I usually have it on hand, you'll get a slightly sweeter pie with the apple cider vinegar, and that is what the recipe calls for, but it is barely discernable.
Just make the pie and serve it. This particular pie doesn't hold up very well in the freezer, for some reason.
🥧 More Amazing Amish Pie Recipes
🖨️ Full Recipe
Amish Vinegar Pie
- ½ cup (1 stick) butter, softened
- 1 ¼ cups sugar
- 2 tbsp. apple cider vinegar
- 3 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- In a large bowl, blend the butter and sugar until light and fluffy,about 2 minutes, stirring vigorously with a fork.
- Add the vinegar, eggs, and vanilla.
- Whisk vigorously for 1 full minute, until the mixture is creamy and smooth.
- Pour into the unbaked pie crust.
- Bake until butter knife inserted in the center comes out clean. About 45 minutes. The pie will be golden brown.
- Cool on wire rack until firm. Refrigerate