Vineagar Pie is a true American Classic, with roots in the Great Depression. And as such, it’s a classic lesson in ‘make-do-with-what-you-have’. But – cultural and historical baggage aside – it’s a lovey, gooey, indulgent dessert which defies newstalginization…
“So the fact that Aunt Freddie’s friend Emma cared enough to mail her favorite pie recipe the old-fashioned way? That’s how you know it’s worth making…” I agree.
Not what you might expect…
Vinegar Pie is a sort of cousin to Shoofly Pie. But the former has a signature tangy flavour while the latter has a distinct molasses aura. But both use many of the same basic ingredients, and both hail from a time that spawned many ‘desperation’ recipes.
Many folks shy away from Vinegar Pie because they think it will taste sour. Nothing could further from the truth. Aunt Freddie’s recipe calls for loads of Butter, Sugar and Eggs. And just 1 Tbsp / 15 ml of Vinegar. But it’s the vinegar that quells the potential cloying sweetness and gives this pie its tangy refreshing edge. Vinegar was, in fact, originally used as substitute for expensive, and less-available lemon juice. Apple, Cider Vinegar (see photo, top of page) is recommended to complement the overall flavour of this dish!
What you do…
Pre-heat your oven to 350 F. Pre-heating is particularly import for this pie to come out right…
You’ll need to pre-bake your short pastry crust. If you really must, you can buy one at the store. Or (much better) get supermarket pastry and fit it to the pie pan yourself, for a more ‘homemade’ pre-sentation.
The rest of the ingredients – all 6 of them – should already be in your pantry and fridge.
One ingredient that was always in ample supply in the South, where this dish originates, is the Pe-cans. I remember picking them up off the ground outside our motel room one trip when I was driving my Dad down to Ft. Myers for the winter. Alas, they’re really expensive elsewhere in North America. You might want to leave them out (not recommended), or substitute walnuts or some other meaty, umami-bursting nut…
Bake for 30-35 minutes. Then allow the pie to cool to room temperature (or cooler) before attempting to slice and serve.
My take
There are few desserts this sumptuous that take so few ingredients and so little time to make. You can easily make it ahead the day before. Leftovers can be stored covered in the fridge for up to a week. But I’m guessing there won’t be any…
~ Maggie J.