American Prairie Vinegar Pie

a pale cream pie
Old-Fashioned Vinegar Pie

American Prairie VINEGAR PIE

This humble recipe originated on the farms of the early American settlers. The simple, basic components we all have on hand, creates a surprisingly creamy and delicate pie. Don’t let the name put you off. This is a keeper.

3 cups water
2 eggs
1 cup granulated sugar ( optional: use half brown sugar)
¼ cup all-purpose flour
¼ tsp (scant) salt
3 Tablespoons cold vinegar
1 teaspoon vanilla, lemon, coconut or maple flavoring
1/2 tsp. cinnamon
¼ tsp ginger (optional)

1. Prepare a 9-inch pie dish with a single crust pastry and pre-bake according to recipe instructions. Allow to cool.

2. In a medium saucepan, bring the water to a boil.

3. Meanwhile, combine the eggs, sugar, flour, salt, vinegar and cinnamon in a mixing bowl and use a whisk to combine.

4. Pour the filling mixture into the boiling water and continue to boil, whisking constantly, until mixture thickens. (8-12 minutes.) When mixture thickly coats the back of a spoon, remove from heat. This step is important to making a pie that will set up, so be sure you get a thick coating on the spoon.

5. Pour mixture through a sieve into crust to prevent any curdled egg from ending up in the pie.

6. When cooled, cover surface of filling with plastic wrap and refrigerate overnight before serving. It takes this pie a good long time to set up so it can be cut into nice wedges, but it is worth the wait! Dust surface of pie with cinnamon before serving.

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