This Sugar Free Vinegar Pie is sure to be a family favorite!!
I first learned about vinegar pie when we lived in Tennessee. Rick and I would pass a restaurant with a huge billboard advertising their amazing vinegar pie whenever we went to Morristown… I was intrigued.
I loved our time in Tennessee, the weather was beautiful and we lived just outside the city limits, close enough to go shopping if needed but quiet and tranquil away from the hustle and bustle.
I visited the Cumberland Gap National Historical Park with my grand daughter when she came to visit.
Being a city kid, she was fascinated with the horse pasture that was across the street and the cows just down the road…
Back to Sugar Free Vinegar Pie …
Vinegar Pie originated with the pioneers, when dried and fresh fruits were no longer available in the winter they would make these pies. I’ve also heard stories of people making them during the Great Depression from my grandma. You can see some interesting recipes and history here.
With grocery prices on the rise and eggs becoming a high dollar item sometimes it pays to go back to some of the traditional style recipes that are out there. This Sugar Free Vinegar Pie is one of our family favorites, it’s budget friendly and just plain interesting to talk about.
I used the new THM Baking Blend in the crust (a recipe handed down from my grandma) and in the pie filling !! It worked amazingly well. (You could also use an almond flour pie crust and xanthan gum to thicken the filling if you don’t have the Baking Blend.)
- Serves: 1
- Serving size: 8
- Calories: 127
- Fat: 10g
- Saturated fat: 6g
- Unsaturated fat: 4g
- Carbohydrates: 6g
- Sugar: 6g
- Sodium: 168mg
- Protein: 2g
- Cholesterol: 71mg
- 1 cup THM Baking Blend, Sifted
- ⅓ cup Butter, softened
- ½ tsp salt
- 1 TBS apple cider vinegar, optional
- 2-3 TBS cold water ( I use iced water)
- ⅓ cup Pyure Organic Stevia, all Purpose Sweetener (1/4 cup THM Sweet Blend)
- 2 tablespoons THM Baking Blend
- 2 tablespoons Apple Cider Vinegar (I used Braggs)
- 2 eggs, beaten
- 1 cup water
- 1 teaspoon lemon extract
- 1 tablespoon butter
- Mix Baking Blend and salt in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Mix vinegar with water. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all blend is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Dust rolling surface with baking blend. Shape into flattened round on lightly dusted surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
- Bake at 425^ for 8-10 Minutes. Allow to cool completely (It stiffens up as it cools)
- In a double boiler, combine sweetener and baking blend. Mix well, then whisk in vinegar, eggs, and water. Cook until thickened, stirring constantly. Just before removing from heat, stir in butter or margarine and lemon extract.
- Pour mixture into baked pastry shell. Chill before serving.
For those following a Trim and Healthy Lifestyle, this is considered an S treat. If you add fruit it could quickly become a cross over unless you add the correct amount of berries for the meal type.
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Dianne says
My mother and grandmother used to make vinegar pie. My brother has the recipe, but refuses to share it! Very interested to try this! Thanks.
Brenda Jean Craig says
I cannot wait to try this and go figure I was raised in KY and this is totally new to me…
judy says
It’s a well kept secret 😉 … and yummy yummy 🙂
Jolene Miller says
Similar to the depression era water pie. You can also use the 2 tablespoons of lemon juice and it will be a lemon flavored pie.