Catch More Flies with Vinegar Than Honey

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by Hannah (BitterSweet)
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Vinegar is having a moment right now, bolstered by the rising popularity of experimental pickling, increasingly sour drinks, and infused dressings. Perhaps it’s the natural reaction to being saturated in sweetness from morning to night, a palate cleanser in between sugary snacks and unbalanced entrees, that’s driving the trend. Whatever the case may be, it’s hardly an innovative thought; early American pioneers were hip to the vinegar hype way before it was cool.

Imagine those cold, dark days, before refrigeration was even a wild dream, when seasonal fruits were far from reach but demands for dessert were still as urgent as ever. Reach into the cupboard and pull out the first viable flavoring agent, and undoubtedly, you’d find a bottle of good old white vinegar in your hand. Blended into a simple, creamy custard and set inside a golden brown crust, classic vinegar pie is a study in careful contrasts. Bright and bold, yet not overly acidic, only an expert baker could have pulled of this early combination with success, as the tiniest tweak in ratios could have skewed those slices towards seriously astringent territory.

Though that same scarcity is no longer a concern, there’s still much to glean from this old-fashioned approach. What if we took that concept and kicked up the flavor a bit? Select a more full-bodied vinegar and create a flavorful fruit filling that still pays homage to its origins.

Apple cider vinegar, the workhorse souring agent of the kitchen, finally gets a shot at the limelight in this sweet-and-sour treat. Fresh applesauce, ripe with the essence of the orchard, sets the tone, singing the song of autumn harvest and bounty. Naturally, this is best using homemade applesauce, but certainly works with any quality store-bought option. Heck, you could even go crazy and keep it chunky for some added textural excitement.

Simple, homely by the kindest of descriptions, those unassuming slices will take your guests by surprise. Each bite packs a real punch, while remaining impossibly well-balanced on the palate. It’s not a new idea, but one that’s executed just right.

Yield: Makes 8 - 12 Servings

Apple Vinegar Pie

Apple Vinegar Pie

Apple cider vinegar, the workhorse souring agent of the kitchen, finally gets a shot at the limelight in this sweet-and-sour treat. Fresh applesauce, ripe with the essence of the orchard, sets the tone, singing the song of autumn harvest and bounty.

Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Additional Time 4 hours
Total Time 5 hours 15 minutes

Ingredients

  • 1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie) in a 9-Inch Round Pie Pan
  • 1/4 Cup Vegan Butter, Melted
  • 2/3 Cup Light Brown Sugar, Firmly Packed
  • 1/2 Cup Tapioca Flour
  • 1/2 Teaspoon Baking Powder
  • 2 Cups Unsweetened Applesauce
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare the custard by simply whisking together all of the ingredients for the filling until smooth. To make really fast work of this, you could toss everything into your food processor or blender, too. Pour into your prepared pie crust and bake for 60 – 70 minutes, or until softly set. It should still jiggle in the middle when tapped because just like a cheesecake, it will continue to firm up as it cools.
  3. Let cool at room temperature before moving into the fridge, and chill for at least 4 hours before slicing. Top with whipped coconut cream and sliced fresh apples for a bit of extra flare, if desired.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 76mgCarbohydrates: 23gFiber: 1gSugar: 16gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

12 thoughts on “Catch More Flies with Vinegar Than Honey”

  5. Another tres interesant recipe Ms Hannah. Vinegar pie? Never heard of it before but it certainly looks the business. Bravo on your continued trend bucking and on giving us food to both savour and think about at the same time. No mass produced same old same old here!

  7. Ahhh, well, well, well. Something that makes sense for an apple pie. I have to admit, even though I love apple pie, it always falls into the boring list for me.
    This however.. WOW! I am intrigued and excited about making this. Thanks for sharing and broadening our culinary horizons.

  9. what an interesting sounding recipe! I love vinegar and bet it goes well with traditional apple pie flavors. Can’t wait to try this!

  11. Just finished reading a book about the Early American Shaker movement where vinegar pie was most likely first introduced to the US. It was definitely mentioned in their writings due to not always having access to lemons. Your vegan recipe is just the ticket for sharing this vintage recipe with the Facebook group I moderate called Delicious Plant Based Recipes. https://www.facebook.com/groups/1857258177861439

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