Vinegar Pie I
"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling."
pie crust, flour, sugar, water, egg yolks, salt, butter, lemon, white vinegar, egg whites
Vinegar Pie VII
Sugar, flour, vinegar, eggs, and water are cooked until thick, and then butter and lemon extract are stirred in. This velvety filling is poured into a baked crust and chilled before serving. Top with whipped cream if desired.
pie crust, sugar, flour, white vinegar, eggs, water, lemon, butter
Vinegar Pie IV
We know that this version of vinegar pie is about a century old, so while you 're mixing it up, you can contemplate all the people it 's delighted over the years. Egg, sugar, butter, flour, lemon juice, water and vinegar are mixed together in a bowl, poured into a prepared crust and baked.
egg yolks, sugar, butter, flour, lemon juice, water, white vinegar, pastry
Vinegar and Egg Crust
This is a very flaky and very tasty prize-winning pie crust that mixes up nicely, but it is a bit tricky to roll out. So if you have a pastry cloth and a rolling pin, you 'll need them. Or try rolling this dough between lightly-floured sheets of waxed paper. This recipe yields one double-crust pie.
flour, shortening, salt, egg, white vinegar, water
My Favorite Grilled Chicken Ever
Up your grilled (or roasted) chicken game using bone-in cuts and an easy but effective marinade featuring white vinegar, garlic, butter, and Worcestershire sauce.
vinegar, water, butter, worcestershire sauce, garlic salt, black pepper, sugar, garlic, chicken breasts, chicken