This 4-ingredient depression era vinegar pie is the kind of recipe that shows up when times are tough and the pantry is almost bare. Great-grandma Martha baked this simple custard pie whenever she needed to stretch a few staples into a full dessert, and somehow it tastes exactly like sunshine—bright, sweet, and comforting. Apple cider vinegar stands in for fruit, giving the filling a gentle tang that wakes up the sugar and eggs, while a basic pie crust holds everything together. It takes barely ten minutes to prep, bakes up with a golden, slightly crisp top and silky center, and has that old-fashioned charm that makes the whole family fight over the last slice.
Serve this vinegar pie at room temperature or lightly chilled so the custard can fully set and the tangy-sweet flavor comes through. A plain slice is true to its Depression era roots, but it also pairs beautifully with a cup of hot coffee or black tea. If you’re feeling a bit more generous with ingredients, add an optional dollop of whipped cream or a few fresh berries on the side. The pie’s bright, custardy sweetness also makes it a nice counterpoint to a salty, simple dinner—think roast chicken, beans and greens, or a pot of vegetable soup.
4-Ingredient Depression Era Vinegar Pie
Servings: 8
Ingredients
1 unbaked 9-inch pie crust (homemade or store-bought, fitted into a pie plate)
1 1/2 cups granulated sugar
1/4 cup apple cider vinegar
4 large eggs
