- 2 cups sugar
- 3 tablespoons all-purpose flour
- 1/4 to 1/2 teaspoon ground nutmeg
- Pastry for double-crust pie (9 inches)
- 1/2 cup butter, cubed
- 2/3 cup white vinegar
- 1 quart hot water
- Preheat oven to 450°. Whisk together sugar, flour and nutmeg; set aside. On a lightly floured surface, roll one-third of pie dough to a 1/8-in.-thick circle; cut into 2x1-in. strips. Layer a deep 12-in. enamel-coated cast-iron skillet or ovenproof casserole with half the dough strips; sprinkle with half the sugar mixture. Dot with half the butter. Repeat sugar and butter layers.
- Roll remaining two-thirds of pie dough to a 1/8-in.-thick circle. Place over filling, pressing against sides of skillet or casserole. Cut a slit in top. Add vinegar to hot water; slowly pour vinegar mixture through slit. Liquid may bubble up through crust; this is normal. To catch spills, line an oven rack with foil.
- Bake until crust is golden brown, about 1 hour. Cover edge loosely with foil during the last 15-20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack. Yield: 8 servings.
Originally published as Grandma Pruit's Vinegar Pie in Country Woman March/April 1990, p39
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