Ranch Kitchen Vinegar Pie Recipe

Name: Ranch Kitchen Vinegar Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) baked pie crusts; 3 egg yolks, beaten; 1 cup sugar; 1/4 teaspoon salt; 1 3/4 cups boiling water; 1/4 cup cider vinegar; 1/4 cup cornstarch; 1/4 cup cold water; 1 teaspoon lemon extract; 3 egg whites (for meringue)

Servings: persons

1
Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
2
Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
3
Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
4
Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
5
Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
6
Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
7
Bake in 350u00b0F oven 12-15 minutes, until meringue is lightly browned.
8
Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.

1370

kcal

Calories

120

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9 inch) baked pie crusts, 3 egg yolks, beaten, 1 cup sugar, 1/4 teaspoon salt, and more.

Yes, Ranch Kitchen Vinegar Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ranch Kitchen Vinegar Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions