Grammy Bec's Vinegar Pie

34
Gina Davis

By
@GMarie65

AMAZING AND OH SO VERSATILE! I made a German Chocolate V.P. today. I have had this pie with canned fruit cocktail, just coconut, just chocolate just pecans or walnuts, every kind of berry you can think of. Everything works in or on this pie and is GREAT just PLAIN! This is a very old hand-me-down recipe from my mom's mother Rebecca Miller, my little lovely Grammy Bec. She would always tell us how her mother my Great MawMaw Sara would make this pie every Sunday either plain or with something in or on it depending on how much she got to sew that week or if berries were in season to top it.

Blue Ribbon Recipe

We tested the German Chocolate Vinegar Pie and, oh my, it was good. The base pie is rich and creamy. It only gets better when you add the chocolate, coconut, and pecans. They sent this pie over the top! The Test Kitchen


Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

  • 1
    unbaked pie shell (I make my own but use what you choose, just make sure it is thawed if frozen)
  • 3
    eggs
  • 1 1/4 c
    sugar
  • 1 tsp
    vanillia
  • 2 Tbsp
    apple cider vinegar
  • 2 Tbsp
    all-purpose flour
  • 1 stick
    melted butter, salted (if you use unsalted, add a pinch of salt)

How to Make Grammy Bec's Vinegar Pie

Step-by-Step

  1. This is the best base pie I have ever used. I have had it plain or with raspberries and lemon curd, German chocolate style (the one I made today), drained fruit cocktail baked in it, strawberries, peaches, mango... about any fruit you can think of and every nut you can think of! Just plain is awesome on its own. Just so versatile and oh so good.
  2. Prepare pie crust making fresh or using refrigerated. If using frozen MAKE SURE IT IS THAWED. Also, make sure all the cracks are pressed together! LOL, I made a floater as my hubby called it the filling went under the crust and it floated all throughout the pie. It was still good but uggggggggggglllllllllllllllllyyyyyyyyyyyyyyyy!!
  3. Preheat oven to 350 degrees.
  4. In a medium mixing bowl, add 3 eggs and remove the roosters (the white stringy thing). BOTH my Grandmas always had me take out the roosters. They always said it makes shiny spots on the top of the pies. (I really think they just didn't like them, lol. But I always take them out.)
  5. To the eggs, add 1 1/4 cup sugar and whisk until sugar has dissolved.
  6. Add 1 teaspoon vanilla and whisk well.
  7. Add 2 tablespoons vinegar and again whisk well.
  8. Add 2 tablespoons all-purpose and mix very well until all flour is combined and no little lumps are in the mix.
  9. Add cooled melted butter (make sure it is cooled so you do not scramble your eggs).
  10. Mix well until every thing is really creamy looking.
  11. Pour into unbaked pie shell and bake for a plain vinegar pie or add anything you think you would like to it!

    If making a plain vinegar pie, bake at 350 for 40-45 minutes until set. This pie sets well so it should not shake and shimmy.

    Cool pie for at least 1 hour or longer. Top with anything you like. :)
  12. I made a German Chocolate Vinegar Pie today for my Hubby it is his fave!

    Make the recipe for ordinary vinegar pie and pour into unbaked pie shell. Then add 1/2 cup chocolate chips (use milk, semi-sweet or what you like).
  13. 1 cup of coconut flakes.
  14. Top with 1 cup chopped pecans.
  15. Bake at 350 degrees for 40 minutes (same as ordinary vinegar pie).
  16. Let pie cool for at least 1 hour or longer. Serve with a drizzle of caramel and a scoop of whipped topping.

Printable Recipe Card

About Grammy Bec's Vinegar Pie





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