This old-fashioned vinegar pie recipe may sound unusual, but there’s a reason it’s been around for generations! The custard-like filling is silky, sweet, and gently tangy–kind of like a lemon pie, but with its own unique twist. I make mine with apple cider vinegar, which gives the pie a mellow acidity with fruity undertones that balance perfectly with the brown sugar and warm spices. It’s simple, comforting, and a recipe worth rediscovering!
Desperation Pie Recipe
Sometimes called a desperation pie, vinegar pie dates back to the 19th century and became especially popular during the Great Depression when ingredients like citrus were hard to find. Bakers relied on vinegar to mimic that tart brightness of citrus, and it worked like a charm to create a dessert that’s both resourceful and delicious.
If you’ve ever had chess pie, vinegar pie is its close cousin. Both pies bake up with a rich, custardy filling made from eggs, sugar, and butter, but this recipe swaps the usual buttermilk for vinegar to bring in that signature tang. The result is a pie that tastes like a lighter, spiced version of chess pie, with just enough acidity to balance out the sweetness.
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Choosing the Right Vinegar
Through testing, I’ve found that not all vinegars work the same way in this recipe. White vinegar can taste harsh and overpower the filling, while apple cider vinegar bakes into a smoother, fruitier tang that enhances the pie’s custard base. To keep the flavor balanced, I recommend sticking with apple cider vinegar. And if you’re worried about too much sharpness, you can even reduce the vinegar by ½ teaspoon without losing that classic flavor. That small adjustment keeps the pie bright and tangy, but never bitter.
Old-Fashioned Vinegar Pie Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Pie Pan
Ingredients
- 1 9-inch refrigerated pie crust
- 4 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 2 tablespoons apple cider vinegar *
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat oven to 425°F and place the pie crust into a 9-inch pie pan. Crimp the edges any way you prefer.1 9-inch refrigerated pie crust
- Bake the pie crust in the preheated oven for 15 minutes, then remove and set aside to cool slightly.
- In a large bowl, using a whisk or hand mixer, beat the eggs, brown sugar, granulated sugar, melted butter, apple cider vinegar, vanilla, cinnamon, salt, and nutmeg together.4 large eggs, 1 cup brown sugar, ½ cup granulated sugar, ½ cup unsalted butter, 2 tablespoons apple cider vinegar, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt, ⅛ teaspoon ground nutmeg
- Pour the filling into the baked and slightly cooled pie crust.
- Place the pie back into the preheated oven, and bake for 25 minutes, or until golden brown and set.
- Let cool before cutting and serving.
Notes
- Blind baking pie crust usually causes the crust to shrink down into the pan. If you want to prevent this, cover the crust with aluminum foil or parchment paper and fill with pie weights or dry beans/rice. You can bake for 20-30 minutes like this if you want.
- If the vinegar flavor feels too strong, whisk the filling for an extra minute before baking. This aerates the custard and mellows out the acidity, so the tang tastes balanced rather than harsh.
- For an extra-smooth filling, strain it through a fine-mesh sieve before adding it to the pie crust.
- If the crust is browning too quickly, cover it with foil for the rest of the baking time.
- When properly baked, the pie should no longer look wet on top, but should still jiggle a little bit in the very center.
- You can use a probe thermometer to check for doneness. The thermometer should read 165°F when cooked through.
- This pie tastes great warm, at room temperature, or chilled. To reheat, place in a 350°F oven for 10 minutes.
How to Make Vinegar Pie Step-by-Step
Bake the Crust: Preheat your oven to 425°F and place a 9-inch refrigerated pie crust into a 9-inch pie pan. Crimp the edges any way you prefer. Alternatively, you can make my food processor pie crust for a homemade version (although you’ll need to chill it for 2 hours, so plan ahead!). Bake the pie crust in the preheated oven for 15 minutes, then remove and set aside to cool slightly. While the pie crust bakes, melt the butter in the microwave in 30-second increments, then set aside to cool for the filling.
Mix the Filling: In a large bowl, using a whisk, beat 4 large eggs, 1 cup of brown sugar, ½ cup of granulated sugar, ½ cup of melted and cooled unsalted butter, 2 tablespoons of apple cider vinegar, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, ½ teaspoon of kosher salt, and ⅛ teaspoon of ground nutmeg together until light and airy. If the mixture seems lumpy, strain it through a fine mesh sieve.
Fill the Pie: Pour the filling into the baked and slightly cooled pie crust. Take care not to overfill the crust, or the pie will overflow, making a mess in the oven.
Bake the Pie: Place the pie back into the preheated oven, and bake it for 25 minutes, or until golden brown and set on top. It should read 165°F internally when probed with an instant-read thermometer. Let your vinegar pie cool completely before cutting and serving.
How to Store, Freeze, and Reheat
Store leftover old fashioned vinegar pie in an airtight container in the refrigerator for up to 5 days, or tightly wrapped in plastic wrap in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying chilled, at room temperature, or gently reheated in a 350°F oven for about 10 minutes.
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