Add Preferred SourceDon’t let the name scare you. Vinegar Pie is sweet, silky, and surprisingly delicious, with a custardy filling that tastes a little like lemon chess pie and a lot like old-fashioned comfort. It’s one of those vintage recipes that makes people raise an eyebrow… and then immediately ask for seconds.
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This is the kind of pie that comes from pantry cooking at its best. No fancy ingredients, no complicated steps, just simple baking magic that turns eggs, sugar, and vinegar into a smooth, tangy-sweet dessert. If you love classic Southern-style pies, this one belongs in your rotation.
History
Vinegar Pie is a traditional American dessert that dates back to the 19th century, making it a pre-1920s classic. It became especially popular in the Appalachian and Southern regions during the 1800s, when fresh fruit was scarce or expensive. Home cooks used vinegar, sugar, eggs, and butter to create a tangy, custard-like filling that mimicked the flavor of lemon pie. The dish remained common in rural households through the early 1900s and gained renewed popularity during the Great Depression of the 1930s, when families relied on pantry staples to make affordable desserts. Vinegar Pie is still cherished today as a symbol of resourceful, old-fashioned baking.
Ingredients
- Pie crust – Homemade or store-bought both work. Make sure it’s unbaked.
- Large eggs – Room-temperature eggs blend more smoothly and help the filling set evenly.
- Granulated sugar – Regular white sugar dissolves easily and keeps the filling silky.
- Apple cider vinegar or white vinegar – Apple cider vinegar gives a mellower flavor. White vinegar is sharper, but it works fine.
- Salt – I use kosher salt.
- Unsalted butter – Let the butter cool or it’ll scramble the eggs when you mix it in.
- All-purpose flour – This lightly thickens the filling; adding more can make it pasty.
- Ground cinnamon (optional) – Adds warmth but the pie works without it.
How To Make Vinegar Pie
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F. Line the pie crust with parchment paper or foil, making sure it fits snugly into the edges. Fill with pie weights, rice or dried beans to keep the crust from puffing.
Place the prepared crust on a rimmed sheet pan. This makes it easier to move in and out of the oven without spilling.
Blind bake the crust for 15 minutes. Carefully lift out the parchment and weights, then return the crust to the oven for another 8 to 10 minutes, until dry and lightly golden. Set aside and keep warm.
In a large mixing bowl, whisk the eggs and sugar using a balloon whisk until fully combined and slightly pale in color. This helps dissolve the sugar and creates a smoother filling. Add the vinegar, salt, melted butter, flour, and cinnamon if using. Whisk thoroughly until the mixture is completely smooth with no visible flour lumps.
For extra insurance, strain the filling through a fine-mesh sieve into a measuring cup or bowl. This step removes bubbles and creates an ultra-silky custard. Slowly pour the filling into the warm pie crust. Use a large liquid measuring cup with a spout to keep the pour neat and controlled.
Return the pie to the oven and bake for 30 to 35 minutes. The top should look lightly golden, and the center should be set with just a gentle wobble. Remove from the oven and place on a wire cooling rack to cool completely. This prevents a soggy bottom and helps the filling firm up properly.
Let the pie cool at room temperature for at least 2 hours before slicing so the custard can fully set.
Chef Jenn’s Tips
- Apple cider vinegar gives a slightly warmer flavor, while white vinegar makes it brighter and more lemony. Both work beautifully.
- Do not skip blind baking. A soggy crust will ruin this pie.
- If the edges brown too fast, use a silicone pie shield or foil ring.
- Chilling the pie before serving makes cleaner slices.
Make It A Meal
Pair this classic Vinegar Pie with a comforting main dish like Italian Herbed Chicken and Veggie Bake Foil Packs, Classic Shrimp Scampi, or Chicken Cacciatore for a complete, homestyle dinner. These hearty, savory meals balance the pie’s sweet-tangy filling and make it perfect for Sunday suppers, family gatherings, or cozy weeknight dinners.
Storage
Store covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
Vinegar Pie
Ingredients
- 1 9-inch pie crust
- 4 large eggs
- 1¼ cups granulated sugar
- 2 tablespoons apple cider vinegar or white vinegar
- ¼ teaspoon salt
- ¼ cup unsalted butter melted and cooled
- 1 tablespoon all-purpose flour
Optional
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line the crust with parchment paper or foil and fill with pie weights.
- Place the pie shell on a sheet pan and blind bake 15 minutes. Remove weights and bake for 8 to 10 minutes more.
- Whisk the eggs and sugar until fully combined and pale.
- Add vinegar, salt, butter, flour, and cinnamon and whisk until smooth.
- Pour the filling into the warm crust.
- Bake for 30 to 35 minutes until lightly golden and the center is set.
- Cool completely before slicing.
Notes
Chef Jenn’s Tips
- Apple cider vinegar gives a slightly warmer flavor, while white vinegar makes it brighter and more lemony. Both work beautifully.
- Do not skip blind baking. A soggy crust will ruin this pie.
- If the edges brown too fast, use a silicone pie shield or foil ring.
- Chilling the pie before serving makes cleaner slices.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.