Photo by Elizabeth Coetzee, Food Styling by Rebecca Jurkevich
This recipe comes from a 1963 issue of Gourmet magazine, but the history of vinegar pie goes back much further. The pie skips out on fresh fruit or citrus juice in favor of the fruity acidity of apple cider vinegar, which makes it both thrifty and practical. Although the dessert is often mistakenly described as being spurred by Depression-era austerity, people have actually been making it since at least the mid-1800s.
After par-baking a pie crust, you pour in a gently cooked mixture of flour, sugar, water, vinegar, and eggs for a brief bake and a sprinkle of cinnamon. If you love chess pie but wish that it packed a bit more punch, try this centuries-old classic.
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23 Easy Pie Recipes for Low-Effort, High-Reward Desserts
There’s a reason they say, “easy as pie,” you know?Forget Lemon—For Real Tart-and-Tangy Lovers, There’s Vinegar Pie
Largely forgotten but beloved across many parts of America, this tart pie might replace your next lemon meringue.
