Cooks from the 19th century started using vinegar to flavor pies, especially in the North and Midwest of the Unites States. Vinegar was used to add a tart flavor to desserts when citrus, especially lemons were not available. I found this recipe in my grandmother’s recipe box and it seriously tastes like a lemon pie!
Serves 8 | Prep time 15 minutes | Cook time 35 minutes
3 tablespoons flour
1 cup sugar
⅓ cup white vinegar
1 ⅔ cups hot water
1 egg, well beaten
1 teaspoon lemon extract
2 tablespoons butter
Pre-baked 9-inch plain pastry shell, cooled
Preheat the oven to 325°F.
Combine the sugar with the flour in a double boiler.
Whisk in the vinegar, water, egg, and lemon flavor.
Cook, stirring, in the double boiler until the mixture is thick.
Remove from the heat and stir in the butter.
Pour the filling into the pie shell. If desired, pile the meringue topping on the filling and spread to the edges of the pie.
Use a fork to create swirls and peaks.
Bake until the meringue is golden brown (about 15 minutes).