Mrs. Burgert 's Vinegar Pie

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

All Hoosiers know that if there is an official state pie; it is sugar cream pie. This recipe however, is only related to sugar cream by virtue of the fact that sugar cream pie is part of a group of pies that are known as ‘desperation pies”. Vinegar Pies are this type of pie that was made in the winter and by poor pioneers who could not get or afford limit. Pies made with Apple Vinegar were preferable to pies made with plain vinegar which tended to be bland.Make a pie crust from lard for most authentic taste.

Make a pie crust from lard for most authentic taste.

Pioneers in Indiana made Vinegar pie. This Vinegar pie recipe is from a large Palatine family that made their homes in Ohio and Indiana, and later Nebraska. There are many variations on Vinegar Pie. The most authentic recipes do not call for lemon flavoring as this was not something most pioneer women would have.

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

Balsamic vinegar, red and white wine vinegar (Photo credit: Wikipedia)

When I was doing research on my father's family tree, a women who is a Burgert descendant sent me this recipe. I have no idea which Mrs. Burgert this recipe cames from.The measures in part of this recipe were strange. Such as using a walnut size as a measure. I did my best guess to convert this to a now usable recipe. My great great grandmother on my father's side was Amanda Burgert, but since this was from the Nebraska Burgert line I know it was not her recipe.

Pioneer women made vinegar tarts and pies when fresh or canned fruit was not available. Vinegar back than I was told was much more bland than it is today. The pie now has a strong vinegar taste , but is sweet as well. It is a fun nostalgic recipe.

In the prep work I am assuming that a baked pie shell has been made. This recipe was only for filling. I have no idea what kind of crust was used. To be authentic you might want to use a pie crust made with lard. I cheated and used premade baked pie shell.

Cook Time Mrs.Burgert's No Bake Vinegar Pie Filling

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One 9 inch pie

ingredients

Ingredients Mrs.Burgert's No Bake Vinegar Pie Filling

1 cup water

1 cup sugar, calls for dark syrup

1/4 cup (2 1/2 walnut sized balls) butter, (that has stood a day)

1/4 teaspoon salt

1/3 cup flour, ( 1/3 of a old store tin)

1/4 teaspoon nutmeg, ground

14 drops pickled sugar beet juice, for color

3 Tablespoons Vinegar, any kind

Instructions Mrs. Burgert's Vinegar Pie

In a large sauce pan place flour, sugar,salt , and nutmeg stir and fluff the ingredients well with a fork.

Add water, vinegar, and pickled beet juice and butter to saucepan. Over a middle heat stir mixture constantly until it thickens. The pickled beet juice is probably for color and is optional.

Pour into baked pie shell and place pie in a cool place covered with a tea towel or cheese cloth until ready to serve. Pull the cloth tight over the pie in order that it does not touch the filling. Save yourself the trouble and place in your modern ice box.

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Hoosier Sweet Corn and Rhubarb Custard Pie

Sweet Slow Indiana Summers Remembered In A Hoosier Pie

Nothing brings back memories of summer at my grandmothers then sweetcorn and rhubarb. I used to eat stewed rhubarb fresh out of the garden with a teaspoon of sugar for a treat. Nothing says Indiana summer in a pie than combining the sweetness of Hoosier sweet corn and the tart of garden rhubarb.

Cook Time Hoosier Sweet Corn and Rhubarb Custard Pie

Prep time: 45 min

Cook time: 50 min

Ready in: 1 hour 35 min

Yields: 1 nine inch pie

While it is not the prettiest pie it captures all the taste of summers past

Source: Max Straeton Morgue File

Ingredients Hoosier Sweet Corn and Rhubarb Custard Pie

• 1 cup rhubarb, peeled and dice
• 1 cup creamed corn, canned, blended
• 3/4 cup sugar
• 1/2 Tablespoon flour, all purpose
• 1 cup milk
• 2 large, eggs
• 1/4 cup powdered sugar
• 1/4 tsp lemon extract
• 1/4 tsp vanilla extract

1. Buy or prepare an unbaked pie shell. Set aside
2. Preheat oven to 350 degrees Fahrenheit
3. Assemble your ingredients
4. Take a blender and add the following. 1 cup milk, 2 eggs, 1/4 cup powdered sugar, lemon extract , and vanilla. Blend until smooth but not frothed. Add cream corn blend until corn is lumpy but not turned to puree.
5. Set aside mixture in the bowl.
6. Take one cup of cleaned and prepared rhubarb that is diced, 3/4 cup of sugar, 1/2 table spoon of sugar, 1/4 teaspoon of nutmeg and blend in a medium with a spatula or wooden spoon. Mix well and place in your unbaked pie shell.
7. Take your set aside creamed corn and egg filling and pour over rhubarb mixture.
8. Bake in your preheated 350 degree fahrenhiet oven for 50 minutes or until custard is done.
9. Cool a least 15 minutes on pie rack . Place in refrigerator if you are not serving right away. Can be served with cool whip or plain. You also could top with another fruit topping to increase sweetness .

Simple Butter Pie Crust Ingrediants

• 1/2 cup butter
• 2 tablespoons sugar
• 1 cup flour

Nutrition for Whole Hoosier Sweet Corn Rhubarb Custard Pie

Nutrition Facts
Serving size: 1 whole pie
% Daily Value *
Fat 275 g	423%
Sugar 256 g
Fiber 7 g	28%
Protein 50 g	100%
Cholesterol 325 mg	108%
Sodium 1000 mg	42%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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You can use a fork to work dough into fluted pie pan.

Source: Morque File Max Straeton

You can also just pinch the edges of the dough for decoration for dough in a regular pie pan

Simple Butter Pie Crust Instructions

1. Combine your butter and sugar.DO NOT CREAM
2. Fold in your flour just until dough forms
3. Roll in ball and press out pancake into pie pan .
4. Press dough into sides of the pie pan.
5. Use unbaked pie shell in this recipe. For other recipes bake for 12 minutes in a pre heated 375 degree oven or until golden.

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What Does Hail from the Hoosier Hearth ?

Indiana is famous for it's pork tenderloin.

The Hoosier state claim to any culinary history like the rest of America is parallel to its immigrant history. The southern part of the state was first settled by the French, while the middle of the state can claim a hearty pioneer stock that made cornbread the talk of early Hoosier foodies. The most abiding influence through out the state was modified German cuisine first brought to the state by prosperous German Catholic farmers and later preserved by Indiana’s Amish and Mennonite communities.

The pork tenderloin is Indiana’s claim to culinary fame. Many towns claim to have restaurants to have the best ‘tenderloin ‘in the State.  Other lesson known culinary traditions; hail from the Region an area close to Chicago in the Northern part of the State. Here the steel industry attracted Italians and Poles who brought their own modifications to the Hoosier diet. Here Hoosier Spaghetti, which is spaghetti made with bacon and round steak. In some circles older circle Indiana is known for persimmon pudding.

Everyone in Indiana grows tomatoes. Apartment dwellers to large producers for companies like Red Gold. Tomatoes and corn have been staples in the Hoosier diet for generations. Breasted chicken is Indiana is also popular as it is in the surrounding states. Lastly, geography plays a role in Hoosier palates. Grits appear on the menu and tables on the southern part of the state and not so much in the North. Northern Indiana cuisine will borrow it passion for meat pies from Michigan. Indiana’s; love of chicken and noodles from its neighbors in western Pennsylvania and is a staple in Hoosiers diet.

Home grown tomatos are Hoosier staples.

This blog does not necessarily focus on distinctively tradition Hoosier or Midwestern recipes, but many will fall into those categories. This blog is to preserve and promote the recipes from Hoosiers who hail from many places. Friends, family, and coworkers who want to share their recipes from their Hoosier tables.

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