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| I made a vinegar pie for several years, but over the years I've forgotten exact measurements. this recipe did NOT call for eggs or butter. The ingredients were ONLY, sugar, flour, water, cider vinegar, and nutmeg on top. Does anyone have a recipe for this, it needs to NOT have eggs in it. My son is allergic to eggs and this is the only pie he can eat. I've looked online for the last 2 days, and everything I see has either eggs or butter. I remember that the sugar and flour were 1c and 2 c, but can't remember which is which. Marla |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Fri, Nov 29, 13 at 13:09
| 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 |
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- Posted by readinglady z8 OR (My Page) on Fri, Nov 29, 13 at 19:26
| 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 Carol |
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- Posted by myfamilysfarm 5b (My Page) on Fri, Nov 29, 13 at 21:14
| 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 |
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| 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 |
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- Posted by myfamilysfarm 5b (My Page) on Sat, Nov 30, 13 at 9:08
| 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. |
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