Old-Fashioned Vinegar Pie Recipe

a bite of vinegar pie on a fork resting on a plate with a slice of vinegar pie topped with whipped cream.

Course: Dessert, pie

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: slices

Calories: 417kcal

Author: Becky Hardin

This old-fashioned vinegar pie has been around for generations! Also called desperation pie, it’s a silky custard pie made with apple cider vinegar, brown sugar, and warm spices.

Print Recipe

US Customary - Metric

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

*I prefer apple cider vinegar for its mellower and fruitier flavor, but you can use white vinegar if you prefer a punchier tang.

Tips:

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.

Storage: Store 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.

Nutrition