For a richer flavor, use apple cider vinegar in place of white vinegar. Omit the lemon extract if using apple cider vinegar. Ensure the pie crust is completely cool before adding the filling to prevent a soggy crust. The custard filling should be hot when you add the meringue. This helps the meringue adhere properly and prevents weeping. Watch the meringue carefully while baking to prevent burning. If it starts to brown too quickly, tent the pie loosely with foil.
Vinegar Pie With Meringue
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PREP TIME40 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING8 People
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VIEWS15
A testament to resourceful baking, this Vinegar Pie with Meringue transforms simple pantry staples into a surprisingly delightful dessert. Tangy and sweet, with a cloud-like meringue topping, it's a unique pie experience that will captivate your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol81 mg
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Fiber0 g
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Protein4 g
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Saturated Fat3 g
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Sodium163 mg
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Sugar35 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 325°F (165°C). (5 minutes)
02
StepIn a medium saucepan, whisk together the flour and 1/2 cup of the sugar. Gradually whisk in the water until smooth. (2 minutes)
03
StepCook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency. This should take about 10-12 minutes. (12 minutes)
04
StepIn a separate bowl, whisk together the egg yolks, remaining 1/2 cup sugar, and salt until pale and slightly thickened. (3 minutes)
05
StepSlowly drizzle the hot flour mixture into the egg yolk mixture, whisking constantly to temper the yolks. (2 minutes)
06
StepReturn the combined mixture to the saucepan and cook over low heat, stirring constantly, for another 2-3 minutes, or until thickened and smooth. (3 minutes)
07
StepRemove from heat and stir in the butter, lemon extract (if using), and vinegar until well combined. (1 minute)
08
StepPour the hot custard filling into the pre-baked pie crust. (1 minute)
09
StepIn a clean, dry mixing bowl, beat the egg whites with an electric mixer until foamy. Gradually add the 6 tablespoons of sugar, beating until stiff, glossy peaks form. (5 minutes)
10
StepImmediately spread the meringue evenly over the hot custard filling, ensuring it seals completely to the edges of the crust. (2 minutes)
11
StepBake in the preheated oven for 12-15 minutes, or until the meringue is lightly golden brown. (15 minutes)
12
StepLet cool completely before serving. Traditionally, this pie can be served warm or cold.
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RECIPE REVIEWS
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Please Rate
Aryanna Robelkuhlman
Jun 15, 2025I was skeptical, but this pie is surprisingly delicious! The tangy filling is perfectly balanced by the sweet meringue.
Mackenzie Predovic
Jun 12, 2025My grandmother used to make this pie, and this recipe is spot on! It brought back so many memories.
Simeon Schamberger
Jun 10, 2025Easy to follow recipe with simple ingredients!
Gladys Lebsack
Jun 8, 2025I tried it with apple cider vinegar and it was fantastic! It gave the pie a lovely, subtle apple flavor.
Lafayette Franey
May 14, 2025The meringue was perfect – light, airy, and not too sweet. This is definitely a keeper recipe!