Classic Vinegar Pie - Easy Old Fashioned Pie Recipe! (2024)

FAQs

What is vinegar pie made of? ›

Combine 1/2 cup melted, cooled butter, 1 1/2 cups sugar, 2 tablespoons self-rising flour, 2 tablespoons apple cider vinegar, 1 tablespoon vanilla, and 3 eggs in a large bowl or blender. Mix well. Pour the filling into a 9-inch unbaked pie shell. (I used store-bought for convenience.)

Why do some pie crust recipes call for vinegar? Vinegar can affect the gluten development in dough. Gluten gives dough structure, but too much gluten development can make dough tough. Acid can hinder gluten development; so, a bit of vinegar (or lemon juice) can make pie dough slightly more tender.

Apple cider vinegar is added to relax the gluten proteins in your dough and tenderize it. You can also substitute it with an equal amount of white vinegar. Cold Water: For pie crusts that are flaky, cold water is a must. Adding warm liquid would melt the shortening that we carefully cut into our flour for flakiness.

To make your own vinegar, start by pouring equal parts wine and water into a sterilized jar. Alternatively, you can use hard cider or beer instead of wine. Next, add vinegar starter to the jar, and seal the jar with a cheesecloth or paper towel and a rubber band.

A common depression cake is also known as "Boiled Raisin Cake", "Milkless, Eggless, Butterless Cake", or "Poor Man's Cake".

Start with chilled ingredients

Butter creates a sturdy, crisp pie crust. For this, it is important to keep all ingredients cold which will inhibit the development of gluten in the flour. Use butter right out of the refrigerator and add ice-cold water to make the dough.

In our experience, sugar can also make the pie dough so tender that it's hard to roll out and transfer to your pan without breaking. Egg: This makes the dough more pliable and easy to roll out.

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

One way is to simply place sugar cane juice in large jars; it becomes sour by the direct action of bacteria on the sugar. The other way is through fermentation to produce a traditional wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid.

In case of unavailability, you can also use tamarind paste or fortified wine. In the case of cooking, vinegar is used to add the most-needed acidity. If you don't have vinegar, substitute it with lemon juice. If the recipe calls for one tablespoon vinegar, add two tablespoons of lemon juice for the same flavour.

What is vinaigre made of? ›

vinegar, sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid. Vinegar may be produced from a variety of materials: apples or grapes (wine or cider vinegar); malted barley or oats (malt vinegar); and industrial alcohol (distilled white vinegar).

A mother of vinegar, that is. Yes, it looks rather grungy and scary, floating on the top of the vinegar like that, but this spongy mass of bacteria is completely harmless.

Chinese black vinegar—known usually in its most popular form, Chinkiang or Zhenjiang vinegar—is deeply colored and tastes fruity (though it's less sweet than balsamic), with a touch of umami richness. It's made by adding acetic acid and bacteria to glutinous rice, usually, but also to wheat, millet, or sorghum.