Vanilla Cream Pie: Vinegar Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Ranch-kitchen pie—truly delicious


  • Baked 9" pie shell
  • 3 egg yolks, beaten
  • 1 c. sugar
  • ¼ tsp. salt
  • c. boiling water
  • ¼ c. cider vinegar
  • ¼ c. cornstarch
  • ¼ c. cold water
  • 1 tsp. lemon extract
  • Meringue (3 egg whites)


  • Place egg yolks in top of double boiler; add sugar and salt. Gradually add boiling water, stirring constantly. Add vinegar and cornstarch dissolved in cold water. Cook over boiling water until thick and smooth, about 12 minutes.
  • Remove from heat. Add lemon extract. Stir until filling is smooth and blended, scraping sides of pan.
  • Pour hot filling into pie shell. Top lukewarm filling with meringue (see Perfect Meringue for Topping Pies), spreading to edges and sealing to crust. Bake in moderate oven (350°F.) 12 to 15 minutes, or until meringue is lightly browned.