Classic Vinegar Pie - Easy Old Fashioned Pie Recipe! (2024)

FAQs

What is vinegar pie made of? ›

Combine 1/2 cup melted, cooled butter, 1 1/2 cups sugar, 2 tablespoons self-rising flour, 2 tablespoons apple cider vinegar, 1 tablespoon vanilla, and 3 eggs in a large bowl or blender. Mix well. Pour the filling into a 9-inch unbaked pie shell. (I used store-bought for convenience.)

Adding vinegar tenderizes the pastry. It inhibits gluten from forming there by making the pastry tender and flaky. I have always added a tbsp of vinegar to a beaten egg and added water to make one cup.

Vinegar can affect the gluten development in dough. Gluten gives dough structure, but too much gluten development can make dough tough. Acid can hinder gluten development; so, a bit of vinegar (or lemon juice) can make pie dough slightly more tender.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

What Does Vinegar Pie Taste Like? No, vinegar pie is not bitter, tart, or sour. In fact, it's sweet! The flavor of your pie is a bit dependent on the type of vinegar you use (more on that below), but the combination of fruit vinegar, sugar, lemon juice, and butter creates a sweet, slightly lemony, and even juicy pie.

The vodka works for two reasons. First, it makes the dough feel way more moist and easier to work with. Second, the ethanol in the vodka stops the gluten in the flour from binding, making for a more tender end product.

Simply put, distilled vinegar has been purified more than white vinegar. More than that, there are also dissimilarities when it comes to chemical structure, production and usage. White vinegar is sometimes also called spirit vinegar. Contrary to its name, it's actually clear.

They are chemically the same but with different concentrations. White vinegar typically has a concentration of 5%, meaning that it contains 5% acetic acid and 95% water (some distilled white vinegar formulas have an even lower concentration of 4%).

What not to mix with white vinegar? ›

The main products you should steer clear of when cleaning with vinegar are bleach, ammonia, hydrogen peroxide, castile soap, and baking soda. While these ingredients are all good for cleaning individually, they won't create the best outcome for you or your home when mixed with vinegar.

Shortening is better at crumbly crust, butter is better at flaky. But you can get either from both. There are obvious differences in flavor, and butter can give you a very nice chewiness in a crust while still being tender. Butter also tends to shrink and lose shape/detail more when it bakes.

“Well-wrapped, pie dough can be stored in the fridge for two to three days, or in the freezer for up to three months,” says David. “After day three in the fridge, you can expect your dough to oxidize, turning a grayish color.” This is completely normal, but can be postponed by adding a bit of vinegar to your recipe.

Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol.

When you find a bit of stringy sediment, large or small, in a bottle of vinegar don't fret. In fact — congratulations — you have a mother. A mother of vinegar, that is. Yes, it looks rather grungy and scary, floating on the top of the vinegar like that, but this spongy mass of bacteria is completely harmless.

Vinegar helps with the rise of our baked goods

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Fruit vinegar is made from the fermented fruit juices of apples, mangoes, plums, citrus fruits, grapes, berries, or other fruits. The whole fruit or fruit scraps may be used to produce it.