I am going to share an Amish classic recipe, but let's call it what it really is: mock lemon pie. Amish cooks are legendary for their resourcefulness, being able to scratch amazing dishes out of virtually nothing. Few confections symbolize this culinary trait more than "vinegar pie." Yea, I know, sounds terrible.
I first heard about vinegar pie years ago in Adams County, Indiana. When I first heard about the pie I envision a sulfuric-smelling, grotesque-tasting mess in a crust. But thought the recipe sounded interesting and that I'd give it a go. When it came out of the oven I had a smooth, silky tasting pie that delivered the flavor and tartness of lemon without a rind in sight.
This dish likely originated during the Great Depression years when citrus was in short supply. But call it "mock lemon pie", who wants to serve "vinegar pie" to company? Or even yourself! So if you have the urge for a simple but delicious and different pie give this a whirl this weekend!
Pat A Pan Crust
1 ½ cups all purpose flour
1 ½ tsp. sugar
½ tsp. salt
½ cup vegetable oil
3 tbsp. cold milk
Place the flour, sugar, and salt in a 9in pie plate and mix with your fingers until evenly blended. In a measuring cup, combine the oil milk and beat until creamy. Pour all at onceover the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges.
MOCK LEMON PIE (Vinegar pie)
½ cup (1 stick) butter, softened
1 ¼ cups sugar
2 tbsp. apple cider vinegar
3 large eggs
1 tsp 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.