For those who are curious, I made up what I thought and the recipe is...2c sugar, 1c flour, and 1 cup of water/vinegar. You can make it as strong as you like, but 1 part of vinegar to 7 parts of water is as strong as most people can stand.

Sprinkle with nutmeg and Bake til center is not gooey.

It's a recipe that has been around in my Mother's family since before 1959. My great-grandfather who died in 1959 loved it, but he called something else that isn't polite.

Definitely NOT for the faint of heart.

Marla

This vinegar pie recipe appeared in a cookbook in 1854. It has no eggs. It does sound milder than what you suggest.

1 cup sugar
4 tablespoons flour
2 tablespoons butter
2 cups water
1 1/2 tablespoons vinegar
1/2 teaspoon lemon extract
1/2 teaspoon nutmeg

Carol

Wow 1854! I know the original had 2T vinegar and the rest water, but our family likes it stronger. My uncle wanted 1/2 and 1/2, but that's a bit strong even for me.

Thanks for sharing that old recipe.

I tried to remember, and evidently I remembered right because the pie tasted just right.

Marla

1 cup sugar
4 tablespoons flour
2 tablespoons butter
2 cups water
1 1/2 tablespoons vinegar
1/2 teaspoon lemon extract
1/2 teaspoon nutmeg
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^

4 tablespoons flour .......... 2 cups water (??!!) + 1 1/2 Table spoon of vinegar + Table spoon of butter
Am I missing something hear ?

no seysonn, you are not missing anything. My recipe takes more flour and no lemon.

The pie is a custard type, but mine is firmer than any correctly made custard. Mine is a difficult pie to bake to the perfect consistency. Gooey enough without being too gooey. Center needs to be 'knife clean', but not stiff/chewy.

This recipe was handed down to 1 person per generation, and I was that one. I handed it to my DIL when I realized that I wasn't remembering as well as in the past. Now that I've remembered, I need to save it on my hard-drive.

If your a person that likes to try something different, try it.