During the long winter months, to satisfy the need for something fruity and tart, early Indianapolis women baked vinegar pie, claimed to be an original Hoosier recipe. It was sweetened with molasses instead of sugar; modern variations have a slightly different taste because of the refinement in commercial sugar and vinegar.
Vinegar Pie
- 2 eggs, separated
- Lump of butter, size of walnut
- 2 Tablespoons corn starch
- 1 cup sugar
- 1 cup boiling water
- 2 Tablespoons cider vinegar
- 1 Teaspoon lemon juice
- 9-inch pie shell, baked
Beat together well the egg yolks, butter, cornstarch and sugar. Add boiling water and vinegar. Cook until thick and add lemon juice. Pour into baked pie shell. Beat egg whites until stiff; cover pie with meringue and brown in a 300-degree oven for 20 minutes.
The return of warm weather brought fresh fruit and fresh fruit pies. Dr. Isaac Coe experimented with fruit trees in the rich, fertile soil and encouraged other to do the same. Cherries were picked right from the orchard and, with a little corn starch, a little butter and “all the sugar your conscience would allow, then turn your back and add another half cup”—cherry pie!
Quickie Cherry Pie
- 2 frozen pie shells
- 1-pound can sour cherries
- 3/4 cup sugar
- 3 Tablespoons flour
- 1/4 Teaspoon red food coloring
- 1 Tablespoon butter
Make lattice top from one of the pie shells. Preheat oven to 375 degrees. Combine drained cherries, 1/4 cup of the cherry juice and remaining ingredients and pour mixture into pie shell. Cover with lattice top. Bake for 45 minutes until pie bubbles thoroughly.
Mrs. Gene McWilliams
Have a God Filled Day
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