The Weekly Slice: Vinegar Pie Recipe

Since I took a bit of a blogging break last week, I am already behind with posting Mr. Bee’s pies.  If you want the first story on how this pie thing started go here.  Always gifted with one slice missing so we can check quality assurance…and get a slice of pie to eat.

Last week, Mr. Bee made a Vinegar Pie and gifted it to our neighbor Paul.  I met his wife Tricia almost ten years ago after we moved into our house.  I was outside gardening and she walked by and took the time to introduce herself.  She has such a warm, loving personality to match Paul’s and we instantly became friends.  They are part of our monthly neighborly gatherings with six other couples on our street.  Paul and Tricia have been in our prayers over the last year from health issues he’s so courageously battled with his strong faith and we thought Paul could use a pie boost.  It was an honor for Paul to be the first recipient of Mr. Bee’s pie journey.

12/10/2017  Old Time Vinegar Pie

Born from hard times, vinegar takes the place of milk or cream, creating this unpretentious pie that remains a favorite at Southern down-home dinners.

Ingredients:

Prepare a 9 inch pie plate with your crust, unbaked.

4 large eggs, lightly beaten

1 1/2 cups of sugar

1/2 cup butter, melted

3 TBL apple cider vinegar or white vinegar

1 tsp. vanilla extract.

Directions:

Preheat oven to 350.  Whisk together eggs and next 4 ingredients.  Pour into unbaked pie crust.  Bake at 350 for 50 minutes or until set and a golden brown.  Remove from oven to a wire rack, and cool completely (about 2 hours).

His margin notes:  Forgot to put salt in the pie crust recipe.  Put it in the filling instead.  The pie was not bad if you were out of milk or couldn’t get any.  Very similar to a buttermilk pie.  Paul Alexander texted me to say he really liked it.  Interestingly enough, he thought it tasted lemony, but there was no lemon added.  Perhaps the vinegar essence?

Next week:  Pies for the church staff party…

The Weekly Slice: A man’s journey with pie

About a month ago, we gathered with our church friends for dinner.  It was potluck, everyone bringing something, and Mr. Bee decided he wanted to bring his very first homemade pie.  He searched through all my cookbooks and decided on The Southern Living Pie Book by Jan Moon.  He made a dark chocolate cream pie and it was out of this world.  I don’t have a photo of it because the idea of a weekly pie hadn’t been discussed yet.

Next, he tried the recipe for Buttermilk Pie, but we were disappointed.  It was a little too eggy.  Mother’s recipe for buttermilk is much better.

We were sitting around one evening discussing how he liked pie and I casually asked him how many recipes there were in the book and he said 152.  “Why don’t you try making a pie a week and we can blog about your recipes?”  He said something about we didn’t need to be eating that much pie and I said, “We could always just take a slice out to try it, and gift the pie to someone each week as a good deed — random acts of kindness!”  Mr. Bee said, “It will take three years! But, what else have we got to do!”  And, so this week officially starts — The Weekly Slice:  A man’s journey with pie.  Each week we will share his journey, the recipe and who we gifted the pie to.  There will always be a slice missing, but I think that adds to the charm.

Amelia’s Egg Custard

Bible study met at our house Monday so they were the recipients of Pie #3 Amelia’s Egg Custard Pie.  It was delicious.  It reminded me a lot of Mother’s rice pudding, but without the rice.  And, of course, his crust is made from scratch (he’s an overachiever that way).

Amelia’s Egg Custard Pie

Ingredients:

8 large egg yolks

1 cup sugar

2 TBL butter, melted

1 tsp vanilla

1/8 tsp salt

1 cup whole milk

1 cup whipping cream

1/4 tsp. freshly grated nutmeg

Prepare crust in a 9-inch pie plate.   Do not pre-bake.

Preheat oven to 350.  Beat eggs and next four ingredients at medium speed with an electric mixer until blended.  Stir in milk and whipping cream; pour into prepared crust.  Sprinkle with nutmeg.

Bake at 350 for 45 minutes (our pie took a little bit longer about 60 minutes) or until a knife inserted 1 inch from the edge of the pie comes out clean.  Remove from oven to a wire rack, and cool 1 hour.  Serve warm, at room temperature, or cover pie, and chill until ready to serve.

Amelia’s Egg Custard 3/152

Next week’s sweet endeavor:  Vinegar Pie.