Vinegar Pie

“Personification: Attributing human characteristics to something non-human.”

Example: The sun smiled down on the field of wildflowers.

School teaches us the word for giving objects human qualities–personification. But what about the word for having emotions toward inanimate objects? I have a long, embarrassing history of becoming too attached or adverse to such: my parents often remind me of the time I cried when they disposed of their old, brown refrigerator; I have held a vendetta toward Miracle Whip for trying to be as delicious as mayonnaise for multiple years; in my desk drawer is a Barbie cherry chapstick from elementary school that I have rationed since.

Vinegar Pie

One Saturday afternoon I visited the crowded supermarket and made my way to the refrigerated section. There were multiple people surrounding the eggs, which I also needed. While waiting my turn, I noticed that all of the patrons were gravitating toward the 99 cent cartons, leaving the beautiful brown eggs abandoned in the corner. Ever since I have only bought brown eggs. Do these eggs have feelings, or are their manufacturers struggling for business? Not in the slightest, but for some odd reason, I feel bad that these eggs are usually ignored by the general public. [My decision to buy cage-free eggs is another discussion altogether.]

Similarly, as I was perusing the September/October 2013 edition of Wiregrass Living Magazine, I came across a recipe for Vinegar Pie. My first thought, along with probably every other reader, was,“Wow, that sounds disgusting.” But then I began to reconsider.

This pie recipe probably gets passed over every holiday season, for who would choose to make a vinegar pie over pumpkin or pecan? Because of its unfortunate name, I was determined to try it and was pleased to find that the directions were simple and the ingredients already in my pantry.

The final product resulted in something similar to a chess pie, but less sweet. The apple cider vinegar lends a citric taste to the filling, which works well with a buttery, flaky crust. Vinegar Pie is a perfect dessert for last-minute company, or just for those nights where a slice of pie is a must.

Recommended Read: Instapot Reviews: Which Instant Pot Model is Best for me?


  • 1 9-inch homemade or store-bought pie crust
  • 1 1/2 cups sugar
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 3 eggs beaten well
  • 3 tablespoons half-and-half
  • 1/4 cup apple cider vinegar


  • Place crust in prepared pie dish.
  • Sift together sugar, flour, and salt in a small bowl.
  • In a separate bowl, whisk together eggs, butter, and cream. Add sugar mixture, stirring well. Add apple cider vinegar, stirring vigorously with a wooden spoon until thick and smooth. Pour filling into crust.
  • Place pie on the bottom rack of the oven. Bake for 10 minutes at 350 degrees F. Reduce heat to 325 and bake until edges rise and center is fairly firm about 35 to 45 minutes. Place on a cooling rack and serve at room temperature.

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