1/6 Photos of Vintage Vinegar Custard Pie
1 hr 5 mins
Montana Heart Song's Note:
You usually had eggs from chickens, milk & butter from cows and sugar and vinegar as preservatives for fruit, vegetables & meat. Serve fresh berries on top of each slice, strawberries, blueberries or raspberries with cream. This is good. Old, old ranch recipe. My Aunt Laura would make this for us. This has no milk.
My Private Note
Units: US | Metric
- 1In large saucepan, melt margarine.
- 2Add sugar, flour, cold water, vinegar.
- 3Whisk to mix so there is no lumps and all is mixed well.
- 4Add beaten eggs. Mix.
- 5Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
- 6Place pie crust in a deep dish pie pan.
- 7Flute edges with the back of a fork.
- 8Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
- 9Preheat oven to 450 degrees.
- 10Throw beans in the bottom of pie pan.
- 11Bake 8 minutes. Take out of oven.
- 12Lower oven temperature to 375°.
- 13Remove the beans.
- 14Throw one dash salt on the pie crust.
- 15Pour in filling and level evenly.
- 16Wrap tin foil around the edges of the pie crust.
- 17Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
- 18Cool in cold box, refrigerator or cooler.
- 19Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.
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Nutritional Facts for Vintage Vinegar Custard Pie
Serving Size: 1 (110 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 334.8
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 5.5 g
- Cholesterol 117.2 mg
- Sodium 216.1 mg
- Total Carbohydrate 45.1 g
- Dietary Fiber 1.0 g
- Sugars 31.5 g
- Protein 5.0 g
The following items or measurements are not included: