Best 3 Amish Vinegar Pie Recipes

Indulge in the delectable Amish Vinegar Pie, a unique and flavorful dessert with a rich history and cultural significance. Originating from the Amish community, this pie is characterized by its tangy and sweet filling, made with a combination of vinegar, sugar, and spices, complemented by a flaky and buttery crust. Embark on a culinary journey as we explore the traditional and modern variations of this classic pie, including recipes for a classic Amish vinegar pie, a Dutch apple vinegar pie, and a vinegar crumb pie. Discover the secrets behind the perfect balance of flavors and textures, and learn how to create this Amish treasure in your own kitchen.

Let's cook with our recipes!

VINEGAR PIE

Vinegar Pie image

For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!-Dora Williams, Laingsburg, Michigan

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

4 large eggs
1-1/2 cups sugar
1/4 cup butter, melted
1-1/2 tablespoons cider or white vinegar
1 teaspoon vanilla extract
1 unbaked pie shell (9 inches)

Steps:

Preheat oven to 350°. In a large bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well. Pour into pie shell. Bake at 350° for 45-50 minutes.

Nutrition Facts : Calories 354 calories, Fat 15g fat (7g saturated fat), Cholesterol 127mg cholesterol, Sodium 190mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 0 fiber), Protein 4g protein.

AMISH VINEGAR PIE

Amish Vinegar Pie image

This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients.

Provided by grandma2969

Categories Pie

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

3 large egg yolks
4 tablespoons all-purpose flour
1 cup brown sugar, packed
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter, softened
1 (9 inch) baked pie crusts
3 large egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons granulated sugar
1 1/2 teaspoons cornstarch

Steps:

In the top of a double boiler, beat the egg yolks, well.
Combine the flour, sugar, salt and spices and blend into the egg yolks.
Add the vinegar and mix and then add the warm water.
Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
Pour the warm filling into the baked shell.set aside to cool.
Preheat the oven to 325°F.
In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
Spread the meringue over the filling all the way to the edge of the pastry.
Bake for 5-8 minutes, or until the meringue is golden brown.
Cool the pie completely and then refrigerate.

AMISH NEVER FAIL PIE CRUST

Amish Never Fail Pie Crust image

I've had this recipe for a long time. It's the only crust my wife asks for whether I'm making pot pies, fruit pies or turnovers. It makes awesome homemade Hot Pockets too. You can substitute whole wheat flour for all or some of the AP flour. This is enough for a 9 inch 2 crust pie, two 9 inch single crust pies or 10-12 hot pockets. You can double the recipe if you have a really big mixing bowl for OAMC.

Provided by PAUL P.

Categories < 15 Mins

Time 5m

Yield 2 pie crusts, 8-12 serving(s)

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoon vinegar
1/2 cup water

Steps:

Blend flour, sugar and salt.
Cut in Crisco to pea sized pieces.
Mix together egg, water and vinegar.
Add to flour.
Mix until moistened and a soft dough forms.
Refrigerate for at least 1 hour before rolling.
This will keep in the refrigerator for up to a week and will be easy to roll.

Nutrition Facts : Calories 582.9, Fat 39.7, SaturatedFat 12, Cholesterol 26.4, Sodium 446.4, Carbohydrate 49.3, Fiber 1.7, Sugar 1.8, Protein 7.2

Tips:

Use a 9-inch pie plate for this recipe.
If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
To make sure the pie crust is cooked through, bake it for 10-15 minutes before adding the filling.
If you don't have any nutmeg, you can use cinnamon or ginger instead.
Let the pie cool for at least 1 hour before serving, this will help the filling to set.

Conclusion:

Amish vinegar pie is a delicious and unique dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new and exciting dessert to try, I highly recommend giving this recipe a try.