a cinnamon, clove, and allspice-seasoned vinegar pie.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 tablespoons butter
- ½ cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ⅛ teaspoon salt
- 1 egg
- 2 tablespoons white vinegar
- 1 cup water
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large saucepan combine sugar, flour, cinnamon, cloves, allspice, and salt. Mix well, then whisk in egg, vinegar, and water. Add butter and cook mixture over low heat until thick, stirring constantly. Pour mixture into pastry shell.
- Bake pastry in preheated oven for 3 minutes. Pour in filling and bake for 20 to 25 minutes, or until crust is brown on edges.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 184 mg |
| Sugars | 13 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This pie was easy to make and tastes really good! I only used Cinnamon and Nutmeg for spices, but it turned out great!
I never had a vinegar pie before and I was a little worried about how it would taste! The title didn’t sound appetizing but I was curious so I decided to try it! This actually tasted very good! It reminds me of an apple pie without the apples…lol! Does that make sense? This pie should be called ‘Spiced Custard Pie’ because that’s basically what it is! I made it exactly as written. The only problem I had with this recipe is that I had to make the filling twice because one batch wasn’t enough for my deep dish pie crust. And the other problem was that the directions should state to serve the pie chilled because my pie oozed into a pile of pudding when I cut into it even though I waited for it to cool. Very tasty and interesting recipe! I would make it again!