Vinegar Pie Recipe: A Favorite!! (2024)

FAQs

What is Dolly Parton's favorite pie? ›

In her cookbook, Dolly's Dixie Fixin's, the country music legend shared one of her favorite recipes for walnut pie that's very similar to a classic southern pecan pie. It couldn't be any easier to make, and her holiday table is rarely complete without it. Find the recipe for her delicious walnut-studded pie below.

What Does Vinegar Pie Taste Like? No, vinegar pie is not bitter, tart, or sour. In fact, it's sweet! The flavor of your pie is a bit dependent on the type of vinegar you use (more on that below), but the combination of fruit vinegar, sugar, lemon juice, and butter creates a sweet, slightly lemony, and even juicy pie.

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

That's right, Parton and her lifelong BFF, Judy Ogle, have been pals since they were wee tots. The pair are so close, they were even rumored to have been a couple, which Parton always denied. "So people say that — because you can't really have a great relationship with a woman," she told The Sun in 2019.

Calling all Dolly Parton fans! This dessert legendary holiday walnut pie is a delicious and easy play on a pecan pie using walnuts instead of pecans. A bit of sugar, corn syrup, and melted butter comes together as a smooth, subtle filling.

Here are Tennessee's Top 5 favorite types of pie: Pecan Pie. Apple Pie. Coconut Cream Pie.

One story is that it was called a "chest" pie, since it was made with anything found in your chest, or pantry, but because of the Southern accent, it turned into "chess." Another story is that a woman who whipped up the recipe called it "just pie," which with the Southern accent, it turned into "chess" pie.

Sugar, vinegar, flour, maybe some water, and if you're lucky, a bit of butter and an egg. That's the entire list of ingredients for a classic vinegar pie, which, depending on where you (or, more likely, your grandparents) grew up, will inspire fond memories—or perhaps some deep, bewildered revulsion.

Unlike water, alcohol does not contribute to the formation of gluten, the network of proteins that can cause a crust to turn leathery. Because the alcohol burns off quickly in the oven, drying out the crust, we could add enough vodka to keep the dough wet and extremely supple.

What happens if you put too much vinegar in pie crust? ›

If too much vinegar is added to a recipe, it can make the dish overly sour and unbalanced in flavor. This can also make the texture of the dish unappetizing.

Mixing baking soda (sodium bicarbonate) and vinegar (acetic acid) causes a chemical reaction that produces a salt (sodium acetate) and water, as well as carbon dioxide gas. In this demonstration, baking soda is placed in a balloon that is attached to a flask holding vinegar.

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

But upon reading more, it's actually a tried-and-true tip that goes way back. Here's why adding vinegar to pie crust makes it even more flaky and tender.

In case you are curious to know what Dolly Parton eats, she has a number of favorite dishes. Her favorite dessert, however, is a Southern classic that is a big crowd-pleaser – banana pudding.

Dolly still loves making Southern food. Some of her favorite dishes to cook (and eat) are meatloaf with mashed potatoes and homemade coleslaw, pork roast and her specialty, chicken and dumplings. The key to making them delicious shouldn't be surprising: Make sure you're using enough fat, salt and pepper.

Parton has named banana pudding, chicken and dumplings, and roast pork among her favorite foods, the latter of which she prefers a bit fatty. And she told The New York Times in 1992, "The greasier the food, the better."

And Parton loves scrambled eggs in the mornings as well, she noted in an interview with Insider. She even has a secret to making them fluffier: add a sprinkle of ice water to the pan while you cook the eggs. Safe to say, the singer is rising and shining with eggs on her plate one way or another.