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Pioneer Pie - Vinegar Pie
A vintage clipped recipe for a Pioneer Vinegar Pie made with a pie shell, sugar, cornstarch, water, vinegar, butter, eggs, cream of tarter, and more sugar.
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Ingredients
1
baked 8-inch or 9-inch pie shell
1 1/2
cups
sugar
3
tablespoons
cornstarch
or 1/3 cup flour
1 1/2
cups
hot water
2 to 4
tablespoons
Heinz Apple Cider Vinegar
1
tablespoon
butter or margarine
2
eggs
separated
1/4
teaspoon
cream of tartar
1/4
cup
sugar
Method
Prepare and bake pie shell.
Mix sugar with cornstarch in saucepan.
Stir in water and next two ingredients. {Vinegar and butter}
Cook over medium heat, stirring constantly until mixture is very thick.
Remove from heat.
Beat egg yolks until thick, stir a small amount of hot mixture into yolks; return to saucepan.
Stirring constantly, simmer 3 minutes.
Pour into pie shell.
Cool.
Heat over to 350-degrees (moderate).
Beat egg whites with cream of tartar until frothy.
Gradually beat in sugar.
Continue beating until stiff and glossy.
Spread meringue over cooled filling, sealing it to the edge of crust.
Bake 10-12 minutes.
Kitchen Helper 2
Medium Sauce Pan
Pie Plate 1
Whisk
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Course
Dessert
Cuisine
American
Keyword
Pie, Vinegar
Notes
Makes 1 8-inch or 9-inch pie.