Grandma Pruit's Vinegar Pie Recipe

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Grandma Pruit's Vinegar Pie Recipe
Grandma Pruit's Vinegar Pie Recipe photo by Taste of Home
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Grandma Pruit's Vinegar Pie Recipe

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This historic pie has been in our family for many generations and is always at all of the family get-togethers.—Suzette Pruit, Houston, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Bake: 1 hour

Ingredients

  • Dough for two-crust pie, unbaked
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1 quart hot water
  • 2/3 cup white vinegar

Directions

Divide dough into two parts, roughly one-third and two-third portions. Roll out smaller portion and cut in strips. Cover bottom of a deep oven-proof casserole with half the strips; sprinkle with half the sugar, flour and nutmeg. Dot with half the butter. Repeat layers.
Roll out remaining crust; place over all, pressing against the sides for the baking dish. Make a slit in top crust. Combine vinegar and water in a pan; heat and pour slowly through slit in top crust. Bake at 450° for 1 hour. Yield: 8 servings.
Originally published as Grandma Pruit's Vinegar Pie in Country Woman March/April 1990, p39

Nutritional Facts

1 slice: 545 calories, 25g fat (13g saturated fat), 41mg cholesterol, 316mg sodium, 78g carbohydrate (50g sugars, 0 fiber), 2g protein.

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  • Dough for two-crust pie, unbaked
  • 2 cups sugar
  • 3 tablespoons all-purpose flour
  • 1/4 to 1/2 teaspoon ground nutmeg
  • 1/2 cup butter
  • 1 quart hot water
  • 2/3 cup white vinegar
  1. Divide dough into two parts, roughly one-third and two-third portions. Roll out smaller portion and cut in strips. Cover bottom of a deep oven-proof casserole with half the strips; sprinkle with half the sugar, flour and nutmeg. Dot with half the butter. Repeat layers.
  2. Roll out remaining crust; place over all, pressing against the sides for the baking dish. Make a slit in top crust. Combine vinegar and water in a pan; heat and pour slowly through slit in top crust. Bake at 450° for 1 hour. Yield: 8 servings.
Originally published as Grandma Pruit's Vinegar Pie in Country Woman March/April 1990, p39

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