Name: Best Vinegar Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 9-inch pie crust, unbaked; 1 cup granulated sugar; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 cup white distilled vinegar; 3 large eggs; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter, melted; 1 cup water

A tangy-sweet delight with roots in the Great Depression, Vinegar Pie is a shining example of how simple pantry staples can transform into something memorable. With its creamy custard-like filling, hints of vanilla, and just the right acidic zing, this pie delivers nostalgic comfort with every bite. It’s perfect for bakers who crave something unique, especially when citrus isn’t on hand.

What makes this pie so special is the way vinegar balances the sweetness, creating a profile that’s reminiscent of lemon custard but with a twist. Whether served warm with whipped cream or chilled from the fridge, it’s a conversation starter and a timeless dessert that deserves a comeback in every kitchen.

What Kind of Vinegar Should I Use?

White distilled vinegar is the traditional choice for its clean, sharp flavor. Apple cider vinegar is a great alternative for a slightly fruity undertone. Balsamic or red wine vinegar are not recommended here, as they can darken the color and overpower the delicate custard.

Ingredients for the Best Vinegar Pie

1 9-inch pie crust, unbaked
1 cup granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup white distilled vinegar
3 large eggs
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup water

How To Make the Best Vinegar Pie

Step 1: Prep the Crust

Preheat your oven to 425°F (220°C). Roll out the pie crust into a 9-inch pie pan, crimping the edges. Place it in the freezer while you prepare the filling to help it keep its shape.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the sugar, flour, salt, cinnamon, and nutmeg until evenly combined.

Step 3: Add the Wet Ingredients

In a separate bowl, beat the eggs, then add vinegar, vanilla extract, melted butter, and water. Mix well. Slowly add this wet mixture into the dry ingredients, whisking until smooth.

Step 4: Assemble the Pie

Pour the filling into the chilled pie crust. Gently tap the pie plate on the counter to remove air bubbles.

Step 5: Bake It

Bake at 425°F for 10 minutes. Then reduce the heat to 350°F (175°C) and bake for another 25-30 minutes, or until the filling is set and a slight jiggle remains in the center.

Step 6: Cool and Serve

Allow the pie to cool completely on a wire rack. Serve at room temperature or chilled, optionally topped with whipped cream.

How to Serve and Store Vinegar Pie

Vinegar Pie can be served at room temperature or chilled, depending on your preference. A dollop of whipped cream or a dusting of powdered sugar gives it an extra elegant touch. It’s a perfect end to any meal and pairs beautifully with coffee or black tea.

To store, cover the pie and refrigerate for up to 4 days. You can also freeze it (wrapped tightly) for up to a month—just thaw in the fridge overnight before serving.

Frequently Asked Questions

How does vinegar work in this pie?

Vinegar brightens the custard filling and cuts through the sweetness, offering a flavor similar to citrus without needing lemons.

Can I use a store-bought pie crust?

Absolutely. A quality store-bought crust saves time and still delivers a tasty result.

Is it supposed to taste like vinegar?

Not at all. The vinegar’s role is to balance the sugar. The finished pie is smooth, sweet, and mildly tangy.

Can I make this pie ahead?

Yes! It tastes even better the next day, so feel free to bake it the night before.

What texture should I expect?

The filling is silky and custard-like with a firm set—similar to a chess pie or sugar pie.

Can I use apple cider vinegar?

Yes! It brings a subtle fruitiness that complements the spices nicely.

Want More Pie Ideas with a Twist?

If this nostalgic vinegar pie won your heart, you might also love these other unique desserts:

Irresistible Pecan Pie Bites – a mini version of the classic favorite.
Baked Apple Empanadas with a cinnamon sugar crust.
Cherry Chocolate Cheesecake for a luscious fruity-chocolate combo.
Funnel Cake Bites if you’re feeling fair-food inspired.
Cinnamon Donut Bread for a cozy, sugar-crusted slice.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you stick to white vinegar or try something else? Serve it chilled or warm?

I love hearing your tweaks and traditions. Share a tip or a question—let’s bake something beautiful together!

And for more daily kitchen magic, follow along on Pinterest @NinaDishes.

Best Vinegar Pie

Author: Nina Klatten
Total Time: 50 minutes
Yield: 8 slices
Diet: Vegetarian

Print Recipe

Description

This old-fashioned vinegar pie delivers a tangy-sweet custard filling with warm spices and a buttery crust. It’s a unique dessert made from pantry staples, reminiscent of lemon pie but with a nostalgic twist.

Instructions

1. Preheat your oven to 425°F (220°C). Roll out the pie crust in a 9-inch pie pan, crimp the edges, and place it in the freezer while you prepare the filling.

2. In a medium bowl, whisk together sugar, flour, salt, cinnamon, and nutmeg.

3. In a separate bowl, beat the eggs. Add vinegar, vanilla, melted butter, and water. Whisk until smooth.

4. Pour the wet mixture into the dry ingredients and mix well until fully combined.

5. Pour the filling into the chilled pie crust. Tap gently on the counter to remove air bubbles.

6. Bake at 425°F for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for 25–30 minutes until just set.

7. Let cool completely on a wire rack. Serve chilled or at room temperature with whipped cream if desired.