Vinegar Pie!

I tried out this recipe for vinegar pie from The Amish Cook's Baking book! It calls for a "Pat A Pan" crust which is super simple! This pie can fool you! It tastes just like a creamy lemon pie or even a hint of pineapple. Funny thing is there is absolutely no lemon in the ingredients. This pie recipe was created out of necessity in the depression when there was a shortages on fresh fruit (lemons). May I suggest you purchasing this book because you will absolutely be thrilled with the way it is written! You can buy the book from Amazon or AmishCookOnline.

Here is the pie recipe:
Pat A Pan Crust
1 1/2 cups all purpose flour
1 1/2 tsp. sugar
1/2 tsp. salt
1/2 cup vegetable oil
3 tbsp. cold milk
Place the flour, sugar, and salt in a 9in pie plate and mix with your fingers until evenly blended. In a measuring cup, combine the oil milk and beat until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first at the sides of the plate and then across the bottom. Flute the edges.

Vineger Pie
1/2 cup (1 stick) butter, softened
1 1/4 cups sugar
2 tbsp. apple cider vinegar
3 large eggs
1 tsp vanilla extract

Preheat oven to 350. In a large bowl, blend the butter and sugar until light and fluffy, about 2 minutes, stirring vigorously with a fork. Add the vinegar, eggs, and vanilla. Whisk vigorously for 1 full minute, until the mixture is creamy and smooth. Pour into the unbaked pie crust. Bake until butter knife inserted in the center comes out clean. About 45 minutes. The pie will be golden brown. Cool on wire rack until firm. Refrigerate.