Vinegar Pies are one of the old Georgian classic recipes - they are a kind of flan, a tart kind of flan at that. The first two recipes in this list seem to be closely related to one another. The original Georgian era recipe is the second one in this list and tastes very like a Lemon Meringue Pie (without the meringue of course). Anyway - these are worth trying and a nice variation on modern recipes.

Modern Vinegar Pie Recipe
Assemble;
9-inch pie crust (deep shell type)
4 eggs
1 1/2 cup of sugar
1/4 melted butter
1 teaspoon of vanilla extract
1 1/2 tablespoons of Cane vinegar

  Any kind of vinegar can be used, but we are featuring cane vinegar this issue. Here is an example where a good industrial balsamic may work better than the real thing.
  Heat the oven to 350 degrees F. In a blender, or a large mixing bowl put the eggs, butter, sugar and vanilla and mix well. Pour these well-mixed ingredients into the pie shell. Bake for about 50 minutes until it is firm. Allow it to cool. Then add topping of nuts, meringue or whipped cream. This pie may also be served without the topping.
  Regency era Vinegar Pie Receipt
1 9-inch unbaked pie crust
1 1/4 c. sugar
1/4 c. flour
1 Tbls. grated lemon zest
1/2 c. cider vinegar
2 c. water
3 eggs, well beaten (if the eggs are small use 4
1 Tbls. butter

Preheat the oven to 425 F.
Combine sugar, flour, and lemon zest in a saucepan and stir them together until thoroughly blended. Add cider vinegar while stirring or whisking constantly, then add the water. Place over medium heat, bring the mixture to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir a little of the hot mixture into the eggs, then stir the warmed egg mixture into the remaining hot mixture. Stir in butter. Pour the mixture into the prepared pie shell & bake for 10 minutes at 425 and then reduce heat to 350 and continue baking for 30 minutes more. Remove the pie from the oven and let it cool completely before serving. The filling will seem quite liquid, but will firm as the pie cools.
Do Not Pre Bake the Pie Crust!!!!!

Modern Variation on the Vinegar Pie Recipe
2 9 inch pie crusts
4 Egg Yolks
2 Egg Whites
1 cup Sugar
1/4 cup Flour
1/2 tsp. Allspice
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Nutmeg
Pinch of Salt
1 cup Sour Cream
3 Tbsp Butter, melted
3 Tbsp Cider vinegar
1 cup Walnuts
1 cup Raisins

Recipe makes enough filling for two 9 inch pies.

Heat oven to 450 F.
Beat yolks until light colored.
Beat whites until stiff peaks form. Fold in sugar, then fold mixture into egg yolks.
Sift dry ingredients into a separate bowl, and add alternately with sour cream to the egg mixture.
Combine butter and vinegar with raisins and nuts. Add to mix Note: It is best to do this step first, allowing the butter and vinegar mix to absorb into the raisins and nuts.
Bake pies for 10 minutes, reduce heat to 400. Cook 5 more minutes, and then reduce heat to 350. Cook 15 minutes or until set. Mixture will form small bubbles on the surface, center may still be slightly glossy, but will continue to cook and set up as pies rest.

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