The best delicious Vinegar Pie Ii recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Vinegar Pie Ii recipe today!
Hello my friends, this Vinegar Pie Ii recipe will not disappoint, I promise! Made with simple ingredients, our Vinegar Pie Ii is amazingly delicious, and addictive, everyone will be asking for more Vinegar Pie Ii.
What Makes This Vinegar Pie Ii Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Vinegar Pie Ii.
Ready to make this Vinegar Pie Ii Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Prepare an unbaked single
-pie crust.
1/4 c Unbleached Flour
1/2 ts Ground Nutmeg
1/2 ts Ground Cinnamon
1/2 ts Ground Allspice
1/2 ts Ground Cloves
ds Salt
4 lg Egg Yellows (Yolks)
2 lg Egg Whites
1 c Sugar
1 c Sour Cream (Commercial)
3 tb Melted Butter
3 tb Cider Vinegar
1 c Coarsely Chopped Walnuts Or
-Pecans
1 c Raisins
NOTE: This is a version (Updated slightly) of a very old recipe. It
was used by many a farmer’s wife and frontier wife to use up sour
milk and cream for a dessert. The vinegar is used to preserve the
pie where there was no refrigeration. It is basically a spice
custard pie. Prepare the pastry and line a 9-inch pie pan. Chill
while making the filling. Sift the flour, spices, and salt together
and set aside Beat the egg yellows thoroughly. Wash and dry the
beater, then beat the 2 egg whites until they stand in peaks. Gently
fold the sugar into the egg whites and stir into the yellows. Add
the flour mixture alternately with the sour cream. Combine the
butter, vinegar, nuts, and raisins and stir into the filling. Pour
into the pie shell and bake in a preheated 450 degree F. Oven for 10
minutes. Reduce the heat to 400 degrees F. and bake 5 minutes. Then
turn the heat down to 350 degrees F. and continue baking for about 15
minutes or until the filling is set. Cool. May be served with
whipped cream, if desired. From The Complete Book Of Pickles &
Relishes by Leonard L Levine
Yields
1 servings
Leave a Reply