This Vinegar Pie is about as old-school as it gets. I whip together both granulated and brown sugar then add in a splash of apple cider vinegar that makes the smooth custard filling super unique. Add that to a flaky pie crust and it bakes up super bomb.
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How To Make Vinegar Pie
- Add both sugars, flour, salt, vanilla, and vinegar to a large bowl.
- Whisk together until evenly mixed. Then, whisk in the eggs until the mixture is smooth and homogenous.
- Add the melted butter.
- Vigorously whisk it in. The filling should look smooth and blonde.
- Pour the filling into the unbaked pie crust.
- Bake until a thin brown crust develops on top and the center jiggles slightly when shaken. Remove it from the oven and let it cool completely.
Vinegar Pie Recipe
Sweet, smooth and custardy, this Vinegar Pie is a surprise on a plate! It's so good you won't believe that vinegar is a key ingredient!
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Servings: 8 servings
Equipment
Ingredients
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 2 tablespoons apple cider vinegar
- 4 large eggs room temperature
- 6 tablespoons unsalted butter melted, but not hot
- 1 9 inch deep dish pie crust
Instructions
- Preheat oven to 350F. Set rack to middle position.
- In a large bowl, whisk together both sugars, flour, salt, vanilla, and vinegar until evenly mixed.
- Whisk in eggs until mixture is smooth and homogenous.
- Vigorously whisk in melted butter. Mixture should look smooth and blonde.
- Pour mixture into unbaked pie crust. Bake until a thin brown crust develops on top and center jiggles only slightly when shaken, about 35-40 minutes.
- Remove pie from oven and let cool completely, about 30 minutes. Serve room temperature or chilled.
Notes
How To Store Vinegar Pie
After having that first heavenly slice, you’ll want to keep your vinegar pie fresh. Simply cover it loosely with plastic wrap or aluminum foil and pop it in the fridge. However, it’s best to keep it in a pie container if you have one, to keep it from absorbing any fridge odors.
If you have a soft spot for warm pies (who doesn’t?), simply reheat it gently. Place it in a preheated oven at 350°F for about 10 minutes, and cover it with foil to prevent the crust from browning too much. For individual slices, a quick zap in the microwave works great too – just a few seconds should do it.
How Long Will Vinegar Pie Last In The Fridge?
In the fridge, this pie will stay good for up to 4 days. Perfect for sneaking a slice here and there!
Can I Freeze Apple Cider Vinegar Pie?
You sure can! Wrap your vinegar pie tightly with plastic wrap and then a layer of aluminum foil, and it can be frozen for up to 3 months. To enjoy it again, thaw it in the refrigerator overnight and reheat it using one of the methods above.
Nutrition
Serving: 8 slices | Calories: 397kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 284mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 39g | Vitamin A: 381IU | Calcium: 38mg | Iron: 1mg
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Recipe Tips
- Strain for Smoothness: After whisking your filling, take a second to strain it through a fine-mesh sieve so it ends up clump-free.
- Bake Until It’s Just Set: Keep a close eye on your pie as it bakes. You’re aiming for a filling that’s just set – it should jiggle just a little in the center.
- Chill for Perfect Slicing: Let the pie cool completely before slicing.
- Room Temp Ingredients: Make sure your eggs and butter are at room temperature before you start so it sets up.
- Watch the Crust: If you notice the edges of the crust browning too quickly as it bakes, gently cover them with strips of foil.
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Recipe Help
Is there a specific type of apple cider vinegar I should use?
You can use any standard ACV you have on hand. Organic or non-organic both work fine.
My pie filling seems runny before baking. Is this normal?
Yes, don’t worry if your filling seems a bit liquid before baking. It will set and thicken up beautifully in the oven.
How do I know if my pie is overbaked?
Overbaked vinegar pie may crack on the surface and feel firm rather than jiggly. To avoid this, start checking the pie around the 30-minute mark and look for that slight jiggle in the center.
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Your right this feels like heaven, i tried it and everybody loves it .thanks for this!!!!
Interesting – a vinegar pie? First time hearing about it but it looks so good, I can’t wait to try it!
It’s my first time hearing about a vinegar pie now I’m super curious about it. Definitely is on my meal prep for next week.
I want to make this pie just to hear everyone’s reaction to the name. I love trying new things. Thanks!
This pie seems so unique, I am definitely wanting to try this out this weekend! Thank you so much for sharing 🙂
Wow I have never heard of a vinegar pie before. I cant wait to try it. It sounds delicious!
You have convinced me to try this new to me pie. I really enjoyed reading about it’s origins. And it looks so buttery! Can’t wait to make it.
This looks amazing, it is just new to me and it belongs to the category of “unique” because of the cider part, i’d love to try this one out!
I haven’t heard of vinegar pie and until I read your post I wasn’t sure what to expect. Apple cider vinegar makes perfect sense once you read what else is going into the pie. I love sweet things with a tang to them, your vinegar pie is definitely one for me to try.
I’ve never had vinegar pie before, but your pie looks OMG delicious! I’ll definitely give your recipe a try.