Largely forgotten but beloved across many parts of America, this tart pie might replace your next lemon meringue.
Sugar, vinegar, flour, maybe some water, and if you’re lucky, a bit of butter and an egg. That’s the entire list of ingredients for a classic vinegar pie, which, depending on where you grew up, will inspire fond memories—or perhaps some deep, bewildered revulsion. “Vinegar…pie? Made with vinegar?” asked my husband, not merely a Yankee but in fact a born-and-bred New Yorker.
” To be sure, those early pies were fairly spartan affairs—even though the Hand Book of Practical Receipts from 1860 reassures readers that its version of vinegar pie, with a fatless filling that’s quite similar to Scott’s, “is delicious.” “Later, it lightened up some,” says McDermott. “Then people were putting in eggs, and people were putting in more sugar. I think by the 1920s it was actually quite a sweet pie—much sweeter than of the mid-19th century.
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