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Grandma Pruit’s Vinegar Pie

Grandma Pruit’s Vinegar Pie: A Sweet Tangy Delight to Share

Experience Grandma Pruit’s Vinegar Pie, a sweet and tangy dessert made with simple pantry staples, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 cup Butter Use vegan butter for a dairy-free option.
  • 2 tablespoons Sugar Adjust based on taste preferences.
  • 5 tablespoons Cold Water
For the Filling
  • 3/4 cup Sugar Consider alternative sweeteners.
  • 1/4 teaspoon Ground Nutmeg Adjust to personal taste.
  • 1 cup White Vinegar Avoid substituting with other vinegars.
  • 1/2 cup Hot Water Ensure water is hot for best mixing.

Equipment

  • Pie Dish
  • Mixing Bowl
  • Whisk
  • Rolling Pin

Method
 

Step-by-Step Instructions for Grandma Pruit’s Vinegar Pie
  1. Preheat your oven to 425°F (220°C).
  2. Roll out your pie pastry and press it into your pie dish.
  3. Whisk together the sugar, flour, and nutmeg in a large mixing bowl.
  4. Blend in the white vinegar into the dry mixture carefully.
  5. Fold in cubed butter until the mixture resembles a crumbly texture.
  6. Gradually incorporate the hot water until the mixture is smooth.
  7. Pour the filling into your prepared pie crust and smooth the top.
  8. Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
  9. Allow the pie to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 15mgIron: 1mg

Notes

Serve with fresh berries or alongside another dessert for added delight. Store covered at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.

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