Spiced Vinegar Pie is an old-fashioned Southern dessert—sweet, tangy, and warmly spiced, almost like a chess pie with a gentle bite. Here’s a traditional, easy version:
Spiced Vinegar Pie
Ingredients
- 1 unbaked 9-inch pie crust
Filling
- 1 cup granulated sugar
- 2 tbsp apple cider vinegar (white vinegar works too)
- 1 tbsp melted butter
- 2 large eggs
- 1 tbsp all-purpose flour or cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves or allspice
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup milk or evaporated milk
Instructions
- Preheat oven:
Preheat to 350°F (175°C). - Mix filling:
In a bowl, whisk sugar, vinegar, melted butter, and eggs until smooth.
Whisk in flour, spices, salt, vanilla, and milk. - Fill the pie:
Pour mixture into the unbaked pie crust. - Bake:
Bake for 45–50 minutes, until the center is set and lightly golden. - Cool:
Let cool completely before slicing—it firms up as it cools.
How it tastes
- Sweet like custard
- Tangy like lemon pie
- Warmly spiced like fall desserts
Serving ideas
- Plain (traditional)
- With whipped cream
- Light dusting of powdered sugar
Tips
- Start with 2 tbsp vinegar—you can increase to 3 tbsp if you like more tang.
- Apple cider vinegar gives the best depth of flavor.
If you’d like, I can also share a Depression-era version (no eggs or milk) or a ginger-spiced variation that’s especially good for fall.
