Perhaps Mother’s vinegar pie would have been more aptly named if it had been called Sweet ‘n Sour Dumplings, or better yet, Emergency Dessert. For in my book, THE DIRTY DAYS, my brief account of Mother’s vinegar pie surely did give the impression of an emergency situation. As desserts go, Mother’s vinegar pie wasn’t exactly spot on when it came to flavor and texture. I dare say it would have missed the mark considerably for a blue ribbon in the county fair pie contest, had she been naive enough to enter it.
It truly was kind of an emergency when Mother tried to satisfy her family’s sweet tooth when supplies were scarce and the times were tough. Undaunted and without apology, she would boil a mixture of water, sugar, vinegar and vanilla for about two minutes, then set it aside while she made a dough with flour, baking powder, salt, lard, milk, and maybe a beaten egg. She rolled out the dough on a floured surface to piecrust thickness and then cut it into strips, each about one inch by two inches.
She would bring the liquid mixture to a boil again and the strips of dough were dropped into the boiling liquid–one at a time. Mother would swirl the liquid for about three seconds before dropping in each dough strip. After the final strip was dropped in and swirled, she would loosely cover the pan and simmer the “dumplings” for about ten minutes.
I have to admit the end result of the depression-era dessert wasn’t as bad as it might sound. Its flavor actually fell short of terrible. The liquids and sugar mixture were cooked to an appealing, somewhat thick and pale caramel color, which compensated for the dumplings that were fairly rubberized due to the skimpy amount of shortening used in making them.
But with a drizzle of whole milk on the warm dumplings and thick juice, Mother’s efforts were not wasted. Most important, both then and in retrospect, her efforts were and are viewed as an act of love worthy of the highest award.
Pictured below is my version of Mother’s Vinegar Pie, which my husband Bob nicknamed, Fruitless Pie. I must admit that I bastardized my mother’s vinegar pie recipe. I added a bit more sugar, a teaspoon of butter and vanilla and used a mixture of half plain flour and half Bisquick to make the dumplings. Then I topped the dessert with Cool Whip. Although she has been gone for ten years, I can almost see Mother’s nod of approval and hear her soft chuckle.
Here’s a link to a Martha Stewart recipe for Pioneer Vinegar Pie–a significant contrast to the “recipe” used by my mother.