Vinegar pie is delicious.

If you have never had vinegar pie, you are missing out.  I am sure there are a lot of people that would not touch it because it has vinegar in it. Some people think Vinegar Pie and Chess Pie are the same thing but chess pie differs from this pie because chess pie has cornmeal in it and this one does not.   This recipe is so easy and the pie is so good.  My family loves this pie.  Just add a little whipped cream or ice cream and you will have a real treat.

Vinegar pie will surprise you at how good it tastes.

1 (9 inch) pie crust, unbaked

4 eggs

1 1/2 cups white sugar

1/2 cup butter or margarine, or 8 tablespoons or 1 stick, melted

2 tablespoons apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1 1/2 teaspoons vanilla extract

Combine all ingredients and mix well with mixer.  Pour into uncooked pie shell and bake in preheated 425 degree oven for 25 minutes. Let cool before cutting.   Note: This pie will look like it is not done after 25 minutes.  It puffs up during cooking and will kind of fall once you take it from the oven.

Vinegar Pie
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4.89 from 9 votes

Vinegar Pie

This pie is a classic! Definitely and old fashioned recipe.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Pie
Cuisine: American, southern
Keyword: Vinegar Pie
Servings: 6 servings
Author: The Southern Lady Cooks


  • 1 9 inch pie crust, unbaked4 eggs
  • 1 1/2 cups white sugar
  • 1/2 cup butter or margarine or 8 tablespoons or 1 stick, melted
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons vanilla extract


  • Combine all ingredients and mix well with mixer.  Pour into uncooked pie shell and bake in preheated 425 degree oven for 25 minutes. Let cool before cutting.


This pie will look like it is not done after 25 minutes.  It puffs up during cooking and will kind of fall once you take it from the oven. 


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If you like this recipe, you might also like my recipe for Buttermilk Pie.
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  1. I wanted to add a meringue, so I increased the eggs to 6 and used three of the whites for the meringue. It was a bit loose after 25 minutes, so I baked it for another 20. Also, meringue was done in 15 minutes so I covered it with foil at that point.5 stars

  2. My grandmother hadn’t made this in so many years I’d forgotten about it until a relative mentioned it recently. She passed a year ago and never wrote it down so I just had to look it up and try it. Love the lemon-like flavor! After following these directions to a T it was still watery so I made a few slits in the top “crust” that had formed, switched my oven to “convection” and baked another 10min. Perfect! I’m not at a particularly high elevation but humidity is relatively high today so that may have made the difference.4 stars

  3. 1I made this for our “Breakfast Club” group but withheld what ingredient was in it, letting them guess. I knew if I told them before they tried it, they might have eaten it. Of course, they loved it and were shocked when I told them what it was5 stars

    1. I love this so much! This is just wonderful! So glad it was a hit, we love this one too.

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    1. Sorry, I have not tried this recipe with Splenda, Peggy. You can try it and see. I think it might work but like I said I have not tried it. Maybe, someone else will see this and advise you.

  5. I just ran across this 5 years later, after your post! My mother also made her vinegar pies as a cobbler!

  6. Followed the recipe exactly and cooked it for 5 min longer being at 6000ft. It didn’t set, top was dark brown almost burnt. I put it back in the oven at 350 for another 15 minutes with foil over the top. Crossing my fingers!

  7. I am going to make vinegar pie for my grandkids , they always say everything grandma makes is good . This should be fun, if I can get them past the name .

  8. How long would you have to bake it in a glass pan when doing a triple batch? Since I don’t have any actually pie tins & I have to make a large amount to feed so many mouths I was wondering if the baking time would have to be adjusted.

    1. I have never tripled the recipe but I would say maybe 10 minutes longer. Just keep an eye on it that it doesn’t burn and take out when you can stick a fork in it and it comes out clean.

  9. My wife has made this pie twice. The first time it was perfect but one piece had a slight vinegar taste. The pie looked like the picture. I asked her to use less vinegar the next pie.
    The second time, the filling did not set up. It was like creme brûlée. She only used one tablespoon of vinegar and substituted cinnamon because she did not have the nutmeg.
    Any idea what went wrong the second time?

    1. Hello Wally, I have no advice other than to make the recipe the way it’s written. I have only made the recipe the way it’s stated on the website. Sounds like it worked well by following the actual recipe.

      1. I have made this pie several times with great success. But, my last one I made in a disposable pie tin. I took it to my sisters and it was very runny, it had not set. The best I can figure is that I used a pan under the tin because it was so flimsy. That may have caused it not to set.

  10. I grew up eating this pie. My mother’s family were sharecroppers in the 1930-40s and it was a cheap treat in their family. So, when I was a kid, my Mom and Dad worked for the same company but on different shifts so one or the other was always home with us and my dad did as much of the cooking as my mom did. Once Daddy decided to make the pie but he put more than the usual amount of vinegar in it. No matter – even though we all sat at the table sweating (from vinegar overload) – we still ate it!

  11. I had Binegar Pie in the Western North Carolina Mountains back in the early 1980’s. Haven’t been able to find a good or close recipe simce… Your’s dors. The only thing I remember, is the top had a bit of a crumch to it. The lady said it was because the sugar rises to the top & bakes… Do you know about that? Or should I sprinle some of that coarse sugar on top?? Thank You

  12. Thank you for this recipe. I came across a reference to Vinegar Pie and was intrigued. I found your recipe on Pinterest and it was simple and easy so I tried it. It was exactly what I was looking for – thanks again5 stars

  13. Made vinegar pie for the first time yesterday, just for fun. Never tried it before or heard of it. I’m not a Southerner, although, technically, Maryland is a southern state:) Served the pie with whipped cream! Delicious. My two teens loved it too.

    1. Jonathan W: I’m from MD also. Please review your history. MD is actually a Northern State but had a ton of Southern Sympathizers back in the day. Depending on where you live in MD will sometimes made the difference of whether or not you enjoyed Southern-style cooking. Being from ”Southern MD,” I was fortunate enough to have a wholotta cooking prominent in the South, including Vinegar Pie!

  14. Just made these so simple and tastes divine!!!!!!!!! I love lemon merinqune pies and this tastes like a richer version. Another one I’ll be making again and again. Thank you!5 stars

  15. I don’t know where I went wrong mine came out watery in the middle 🙁 left them on the counter all night gonna try to cook them a little more this morning

  16. Made your recipe for the Banana nut bread, added some chocolate chips to it and it was so delicious. Kids loved it! Thank you and keep those recipes coming…

  17. I know that around here in the queens bush in the 1800s lemons and fruit were very scarce for homesteaders and vinegar pie was a very welcome treat. the recipie here dif i remember reading it right was not all that enjoyable but perhaps it was the availability of ingredients that caused thhis. never got bold enough to try. perhaps this year

  18. I´m making the pie right now and the house smell absolutely totally amazing! Found your site a while ago and thanks to that my whole family have enjoyed severel genuine southern meals up here in the Northern hemisphere, Sweden that is. We just love you recipes! Thank you and best of wishes. Laila

    1. Thank you so much Laila. This pie is so good and I know you will love it. Happy you enjoy the recipes and happy to have you on my site. Have a great weekend.

  19. I was just watching an old movie and they gave the recipe for Vinegar Pie so I just had to look it up. They add 1c seedless raisins and only use 1T of vinegar. I’m gonna make it tonight.

  20. Have you tried the truvia/stevia sweetner? You can buy it in a bag now. I find that it works very well, or even try half sugar, half stevia.

    1. Thanks for the reply! Will be trying it with Stevia! I grew some stevia plant this year! It was awesome to muddle it with my tea!

  21. I have to make this, if for no other reason than to see the look on my son-in-law’s face when I tell him he is eating vinegar pie! Yes, I can be mean that way. What fun!

  22. Look on the right hand side of any page on this website about halfway down. You will see photos labeled, Appetizers and Dips, Breads, Meats, Casseroles, Cobblers and Pies. Click on the photo labeled Cobblers and Pies and there is a recipe for Chocolate Chess Pie listed there along with all the pies on the site.

  23. I made this pie last night and, even though I admittedly got the top a little dark, it was wonderful. It had a nice custard taste to it, but it was nothing like my grandmother’s chess pie. The pie itself was a smooth consistency and wasn’t too dense. I also loved the fact that it took all of 5 minutes to combine the ingredients. This one is definitely a keeper!

    1. There is a difference in Chess Pie and Vinegar Pie. So happy you enjoyed this recipe, Jessie.

  24. Sounds close to the “Clarkston Pie” I have eaten all my life. This pie has rasins in it.

  25. My Mom used to make what she called vinegar pie but it was more like a cobbler. I loved it. Before we were married, my husband was at my house and just enjoying this pie (thinking it was a lemon pie). When he found out what it was he stopped eating and wouldn’t eat another bite. He was ok when he thought it was lemon.

    1. My mom also used to make vinegar pie like a cobbler and she would use a touch of red food color so that the filling was a pink color. I loved that pie! She never wrote the recipe down…..kept it in her head… it is lost to Alzheimers. I have never heard anyone else speak of vinegar pie made in this way. I am so happpy to see your post!

  26. Sounds like one of my Granny’s Sunday dinners. All of us around the table. Never did get the recipes before she passed. Thank you.

  27. Wow I’ve never heard of this before. I wonder where it originates from? So fascinating discovering new flavour combinations.

  28. My Grandmomma used to make this pie and it has always been my favorite. She did not use nutmeg or cinnamon in hers. She
    used to say that when you were as poor as we were we could not afford lemons and so you used whatever you had! Brings back sweet memories…

  29. oh my my my…this looks and sounds terrific…being KY girl myself I think this looks like everybodies Grannies secret treat! A definate keeper and a definate share! Thanks for posting and making my mouth water….you know I will have to bake this and soon!

  30. The recipe I have doesn’t have the dark top, it looks more like the texture etc of a lemon pie. Have to compare them, and then will have to taste test them LOL

  31. I’ve been following your blog for all of 5 minutes and I can already tell I’m going to like it.

  32. My mother in law made a vinegar cobbler but feel sure it had more vinegar than your pie. Never at any of her cobbler but it was one of her sons favorites. Your pie sounds good.

      1. Linda and Joyce… moms vinegar cobbler was so very vinegary and tart and sweet at the same time with a tender buttery crust and strils on the top! Delicious

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