Raspberry Vinegar Pie with whipped cream


Raspberry Vinegar Pie with whipped cream

For a remake of an old-fashioned dish — which none of our staff had actually tried before — enter Raspberry Vinegar Pie. But instead of traditional distilled vinegar, we relied on raspberry red wine vinegar. We were all pleasantly surprised. This pie is similar to a lightly flavored lemon pie and only uses a few ingredients. Pucker up and give it a try — trust us!


12 mini pies or one 9-inch pie

Total Time

Print Recipe

Share Recipe


Test Kitchen Tip

If you’re hesitant about the vinegar in the whipped cream, try it without.


Preheat oven to 350°. Place crusts on a baking sheet.

Whisk together eggs and ½ cup granulated sugar in a bowl until combined.

Whisk remaining 1 cup granulated sugar, flour, and salt in a saucepan until combined. Whisk in water, 3 Tbsp. vinegar, and lemon juice until combined. Heat vinegar filling to a boil, whisking until sugar dissolves.

Slowly pour filling, in a steady stream, into egg mixture, vigorously whisking to prevent eggs from scrambling. Transfer filling back to saucepan; cook over medium-low heat, stirring constantly, until it coats the back of a spoon, 12–15 minutes. Do not boil. Pour ¼ cup filling into each crust.

Bake pies until filling is bubbling and center gently shakes, 10 minutes. (For whole pie, bake 1520 minutes.) Cool pies completely, then refrigerate until chilled.

Whisk heavy cream, powdered sugar, and 1 Tbsp. vinegar until stiff peaks form. Top pies with whipped cream and raspberries.

Nutritional Facts

Nutritional Facts

Per mini pie

Calories: 221

% Daily Value*

Total Fat 10g 15%

Saturated Fat 6g 30%

Cholesterol 58mg 19%

Sodium 250mg 10%

Carbs 34g 11%

Protein 3g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!