This Old Fashioned Vinegar Pie is a super easy vintage recipe that makes a silky, delicious chess style pie your family will love!
So, if you’ve made it this far, you’re probably thinking one of two things… “What the heck is vinegar pie?” or “Vinegar Pie! My grandmother use to make that!”
In either case, I’m glad you’re here. Let’s jump into this…
What does vinegar pie taste like?
Fortunately, not vinegar. In this case, the vinegar is used as a flavoring more than a main ingredient.
The vinegar gives the pie a gentle tartness that almost resembles lemon. It works to keep the pie from being too sweet.
It sounds weird, but I promise… It’s super delicious.
How do I make vinegar pie?
It’s crazy easy. Once you have your crust prepared, you simply mix the eggs, sugar, vinegar, vanilla, and butter together and pour it in the crust. Then it’s as simple as baking it.
When it comes to the crust, a 9-inch frozen pre-formed crust works great and saves a ton of time. I’ve also frequently used the rolled, refrigerated crusts. A homemade crust is perfect, too – if you’ve got some extra time on your hands.
What kind of vinegar should I use?
In doing a little research, I found recipes that call for both apple cider vinegar and plain white vinegar. I tested this pie both ways and didn’t find tons of difference. With that being said, I think I like the pie made with white vinegar best. To me, the apple cider vinegar seemed to “muddy” the simple flavor a bit. Honestly, I wouldn’t turn down either one if they were offered to me. But I don’t often turn down pie of any kind. 😂
How do I tell if my pie is done?
Ending up with an undercooked and runny pie is always no fun, regardless of how cheap the ingredients are. So, it’s important to make sure the pie is cooked through. At this cook time, you really shouldn’t have any trouble with that, but stuff happens.
The pie should be golden brown, but slightly jiggly when gently shaken.
And I know some of y’all are going to come at me for this, but I also put the recommended cook temperature in the recipe as well. Yes, it might seem a bit extra. But having an instant read thermometer in your kitchen is probably one of the most valuable tools. A quick temp check means you can guarantee your pie is done. Once it reaches 160°F, the eggs will have set and your pie should be good to go!
Old Fashioned Vinegar pie
- 1 9-inch pie crust* (frozen, refrigerated, or homemade)
- 4 large eggs, room temperature
- 1 1/2 cups sugar
- 1 1/2 tablespoons white or apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and slightly cooled
- Preheat the oven to 350°F.
- In a large bowl, whisk together the egg, sugar, vinegar, vanilla, and butter until smooth. Pour into the crust.
- Bake for 40 to 50 minutes or until the top is golden brown but the center is slightly jiggly. The center of the pie should register 160°F on an instant read thermometer.
- Cool completely. Top with powdered sugar, whipped ream, etc. – if desired. Store in the refrigerator for up to 4 days.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.