Vinegar Pie on a plate

Uses Up: vinegar, apple cider vinegar, pie dough, frozen pie shells, eggs.

Yes, you can make a pie out of vinegar. This old-school humble pie, which once was made out of desperation, is making a comeback. So the next time you are craving a fruit or citrus pie but have neither of those things on hand, you DO have the recipe in your back pocket. This recipe, I must say, was inspired by the vinegar pie they serve at Raymonds in St. John’s Newfoundland. They serve it there with a Tetley Tea ice cream and partridgeberry (sometimes called lingonberry) compote. I like it with any ice cream, canned cream, yogurt or whipped cream, and any type of jam or compote I have on hand slathered overtop.

Zero-Waste Tips:

  • When buying parchment, look for a brand that is labeled certified compostable. All other brands are just garbage.
  • When blind making pie shells, if you are using dry beans or rice, make sure to reuse them! Once completely cooled, I store mine in a container in the pantry.

For the recipe for my Fabulous Fruit Compote, click here.

Vinegar Pie

Christine Tizzard
A humble pie made out of desperation, this old school favorite is great for when you are craving something sweet and citrusy but have no fruit or citrus available.
Total Time 50 mins
Course Dessert, Snack
Servings 8


  • 1 single 9-inch pie crust store- bought or homemade
  • 3-4 large eggs
  • 1 cup sugar brown. light brown or regular
  • Pinch sea salt
  • 4 Tbsp unsalted butter, melted if you have salted butter, omit salt
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup currants, raisins, or other chopped dried fruit of choice optional

Substitutions: For the apple cider vinegar you can substitute white vinegar, or any other fruit flavoured vinegar, like fig balsamic for example.


    • Preheat the oven to 350°F. Roll out the pastry to fit the pie plate. Crimp the edges and line the inside of the crust with a cut round of parchment paper. Fill the lined crust with dried beans, rice, or pie weights. Bake for 15 minutes, remove the lining and weights, and prick the bottom of the crust with a fork a few times to prevent air pockets. Bake the pie shell for an additional 10 minutes or until the bottom of the crust looks dry. Remove from the oven and set aside to cool.
    • Increase the oven temperature to 375°F.
    • In a large bowl, whisk together the eggs with the sugar and salt. While whisking slowly, pour in the melted butter. Then whisk in the vinegar, vanilla, cinnamon, and nutmeg.
    • If using currants or raisins, sprinkle them into the pie shell now. Pour the filling into the cooled pie shell and bake for about 25 minutes or until evenly browned and set. Let cool completely before serving. Serve at room temperature or chilled.
    Keyword apple cider vinegar, currants, eggs, pie dough, pie,, raisins,, sugar, vinegar, vinegar pie

    Photo by Lindsay Duncan.

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