Vintage Vinegar Custard Pie

READY IN: 1hr 5mins
SERVES: 8-10




  • In large saucepan, melt margarine.
  • Add sugar, flour, cold water, vinegar.
  • Whisk to mix so there is no lumps and all is mixed well.
  • Add beaten eggs. Mix.
  • Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
  • Place pie crust in a deep dish pie pan.
  • Flute edges with the back of a fork.
  • Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
  • Preheat oven to 450 degrees.
  • Throw beans in the bottom of pie pan.
  • Bake 8 minutes. Take out of oven.
  • Lower oven temperature to 375°.
  • Remove the beans.
  • Throw one dash salt on the pie crust.
  • Pour in filling and level evenly.
  • Wrap tin foil around the edges of the pie crust.
  • Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
  • Cool in cold box, refrigerator or cooler.
  • Note: 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.