Vinegar (Chess) Pie
Clarissa Clifton is the author of One Hearth, One Pot: For Love of Food and History.
This traditional Southern pie can also be made as a pecan pie. For a pecan pie dust 237 ml (1 cup) of pecans with flour and fold into mixture before pouring into the pie shell.
Ingredients
- 3 eggs
- 237 ml (1 cup) sugar
- 4 ounces butter (melted and cooled)
- 15 ml (1 tablespoon) corn meal
- 15 ml (1 tablespoon) vinegar
- 15 ml (1 tablespoon) corn syrup
- 5 ml (1 teaspoon) vanilla extract
- 23 cm (9 inch) unbaked pie shell (preferably frozen)
Preparation
Mix all ingredients. Pour into pie shell and bake at 177 degrees C (350 degrees F) for 1 hour.
Clarissa Clifton
Clarissa Clifton is the author of One Hearth, One Pot: For Love of Food and History. Her focus of food history is on Southern poverty food. Southern poverty food is a term coined post Civil War and relates to food that was looked down on by those in the elite 10 percent both in and out of the South. Clarissa falls into the 90 percent that called it simply food. Southern poverty food not only related to how food was seasoned but the inventive ways it was prepared, ranging from roasting meats over saplings to baking chicken in cabbage leaves to rosin potatoes. Clarissa has made it her life mission to study the food that 90 percent of Southerners ate before and after the Civil War.
Courtesy photo
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