Packing all of the comforting flavors of apple pie without any of the fruit, this pioneer pie harkens back to a time when produce was scarce but ingenuity was in full supply. This dessert gets its apple-pie-like flavor from cider vinegar and warming spices like ginger, cinnamon, and nutmeg. Serve this comforting (and pantry-friendly!) dish warm, with a scoop of vanilla ice cream on top.



Ingredient Checklist


Instructions Checklist
  • Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Fit into a 9-inch pie plate, and trim edge of dough to rim. Roll out remaining disk of dough to a 12-inch round. Transfer to a parchment-lined baking sheet, and refrigerate, along with dough in pie plate, until firm, about 1 hour.

  • Preheat oven to 350°F. Melt butter in a bowl set over a saucepan of simmering water; remove from heat. Whisk in brown sugar, flour, spices, salt, vinegar, and 1 cup water. Lightly beat 2 eggs, and whisk into mixture. Return bowl to pan of simmering water, and cook, stirring often, until mixture is thick enough to coat the back of a spoon, 10 to 12 minutes. Remove from heat, and let cool to room temperature, about 20 minutes, stirring occasionally.

  • Pour filling into crust, and place top crust over filling. Trim excess, leaving a 1/2-inch overhang. Fold under bottom crust. Press to seal, and crimp as desired. Beat remaining egg with remaining teaspoon water; brush top of pie with egg wash, and sprinkle with turbinado sugar. Use a sharp knife to slash 6 vents radiating out from center of pie. Bake pie until golden and surface has puffed, about 45 minutes. Let cool on a wire rack 45 minutes. Serve slightly warm with ice cream.

Reviews (2)

179 Ratings
  • 5 star values: 22
  • 4 star values: 27
  • 3 star values: 78
  • 2 star values: 38
  • 1 star values: 14
Rating: Unrated
You are a wonderful inspiration with a boundless creative imagination. I sure do like you Ms Martha
Rating: 4 stars
My 92 year old mother has mentioned the vinegar pies her mother made during the 1920's and 1930's in the Texas Panhandle, and on a whim I went looking for a recipe. Although this one differs dramatically from the necessarily bare bones one my grandmother used so long ago, I thought this one was worth a try. Fortunately, I was right. The result was a pie with a truly unique flavor, having a smooth, custard filling with a hint of apple. My 12 year old son loved it!