you did not cook it long enough the first time. Its not a coat the back of the spoon filling.. its a light pudding. MUCH thicker. My grandmother made this pie all the time.
As a historian I absolutely love watching videos where old/vintage recipes are made! I made ration cookies for my class when I did a presentation on WWII.
I'm a chemist, you are either right about the cooking time being too short, or the vinegar was less acidic than what was being used for the original recipe and didn't denature the egg proteins to the extent that would be needed for a more solid texture.
Hello fellow ketchup soup (former) teen! Did you ever put some powdered coffee creamer in yours to make it seem like there was milk in it? My recipe evolved into spaghetti sauce soup, which I still sometimes make to this day.
Ketchup soup? How interesting! That sounds like it might use a good amount of ketchup, though. Was it still more cost effective than buying canned tomato soup?
Maybe she left something out. I have heard of grandmas handing down recipes without something so you will never forget them. As if we'd forget our grandmas.
My own mother tells me recipes and leaves out something so that they never taste exactly the same as hers. She does it on purpose because she likes being the only one who can make it taste right. 😂😂😂 I think it’s her secret way of making sure we always come around for food.
This reminded me of making lemon meringue pie where the filling is cooked until it is thick like pudding where it can be spooned instead of poured into the pie crust. Also, to get the first piece out without damage, cut the first 2 slices first, then lift out the first. It comes out much cleaner. :)
gotta cook the egg yolk and sugar mixture longer. it should be much thicker, almost like pudding. then add the lemon flavor and cook another cpl of mins. *born and raised in the hollers of kentucky*
I love that you show us your learning experiences. I wouldn't call this a failure because if you learn something from it then you haven't failed. It helps to encourage us amateurs when we can see that even experts make mistakes.
I'm positive you were right about the custard. I make custard pies all the time and I never would have stopped cooking at that stage cuz the flour had no time to do its magic. You're cooking the custard on the stove so it's not actually not cooking in the oven. If you cook the custard to the consistency of honey and pour it in the shell, it will continue to thicken into a solid mass as the meringue browns, which takes about 20 minutes. And you were much braver than me to taste it. I would have chucked it and started again! That being said, keep it up. You may have a future with this UA-cam thing!
I just wanted to take a minute to thank the person who mailed in the cookbook. I appreciate you sharing your families heritage... which is my heritage too! My name doesnt let on, but one side of my family came from pioneers. Im always amazed when people unknowingly capture historical perspective. Those were just her recipes but it captures the times, her knowledge and experience.
I absolutely love that you never hide your “oopsies”. Love the desperation and depression cooking you do! Was raised on many of these recipes and it’s brings back so many good memories. Thank u!
Try Incaparina! Its from Guatemala. Its basically improved soy milk made to battle malnutrition, help poor people eat something nutitional (cuz its super cheap) and used to help people with malnutrition so they get better
They sell it in supermarkets in Honduras, and I know it was specially developed to combat malnutrition, and even we of course have malnutrition here NO ONE pays attention to Incaparina.
Good start! I’ve made a lot of meringue pies as they were very popular with my family and everyone else thought that they were too much work. I can’t imagine what it would be like making this for the first time without someone showing me how! When cooking the custard you want it to cook almost until it’s super thick without curdling. You want it to only be barely pourable. When I was shown how to make the custard no double boiler was used and it came out well...you just can’t stop stirring in a large figure eight. The cooking in the oven is to just color/set the meringue, it isn’t actually meant to cook the custard portion any further. I also probably would have beat the meringue longer too-to stiff, nearly dry peaks but my family likes theirs incredibly fluffy with a lot of texture. Surprisingly meringue actually works especially well made with Splenda instead of sugar-my dad was diabetic but could put away an entire pie on his own if he had the chance. It certainly helps to seal the meringue to the crust all the way around so it doesn’t shrink/separate from the custard. Weeping also happens more often when the custard cools too much before adding the meringue. You just want it to cool enough that the meringue doesn’t cook before you have a chance to spread it out-cooling it further just causes more condensation/weeping in the oven.
@@suzannehedderly1331 I think it's more popular in the north east and around the Carolinas. I've lived in the south my whole life and only heard about it about 5 years ago. I think it's also considered "old fashioned", so not as popular. Here you find apple, cherry, pumpkin, blueberry, fresh strawberry, lemon meringue, key lime, chocolate cream and pecan pies in the stores, and a lot of people don't even bake anymore. Cakes and cookies are more popular and get grabbed in the store.
Kiki Hammond I grew up (VA) with chess pies (usually chocolate and lemon). I know people "up north" who have never heard of it...or pimento cheese or Brunswick stew! 😳 😄
When When I make Lemon Meringue Pie I add corn flour to the custard to get the thickness. It sets nicely in the fridge, then the meringue spreads sits on top and bakes OK. Thanks for another wonderful video. 💖
Emmy! Please make a blender pie (often called bisquick pie). We had it often growing up for both dessert and for breakfast. It has a lot of eggs in it so it fills you up before you go out to school or to do your outside chores, and if you had chickens to give you the eggs, it was extremely cheap to make. When we didn’t have a lot of money but we had eggs, this was a staple piece in our kitchen.
Yay for "impeccably clean hands"! This phrase isn't said often enough in cooking demos. I see people avoid contact with ingredients as apprehension of food illness is on their minds. Clean hands is so precedent-setting for confidence in food preparation!
That crust looks awesome! My favorite meringue pie is the old Better Homes and Gardens butterscotch meringue pie! Too bad about the soupy custard. Been there!!
Yes, you have to cook it until it's thicker almost like a cooked pudding and custard type pies have to go in the fridge overnight to congeal and become a custard. Kind of like jello. Then you can add the meringue and cook it for the few minutes it takes for meringue and then allow it to cool on the table to prevent the weeping effect. I'm sorry it didn't turn out well. But I'm glad to see you trying new adventurous things with cooking and baking! Love your show! Thank you for sharing!
If you scrunch up the parchment paper into a ball and then open it out before putting it on the crust with the beans, it fits really nicely and weighs down evenly :) Thank you again for all your amazing videos, they bring me so so much joy!
Have actually had this several times, you definitely needed to cook the custard longer to pudding thickness and raw vinegar would of been better. My grandmother made her own apple cider vinegar and she made this pie. She just put vanilla on almond extract.
Buttermilk pie is one of my favorite pies. You have to try it. The crust you made today would be perfect for it. I am adding this to the list of food we make in a history class I am teaching this fall to homeschoolers online. It is going to be so much fun.
Emmy, you gotta do pouding chômeur one of these days (but pick a recipe with brown sugar, not one with maple syrup, those are fancy). Also, a Québec sugar pie is a classic, no need for desperation.
Baby burp - I love that you show the failures as well as the successes. I grew up eating many of the things you identify as hard times foods -we were poor! I still have a special place in my heart for many of them.
When my grandmother made hers she didn't add flavoring, and her filling was thick when she put it in the shell. She baked it to just about done and then put meringue on it and finished it. When you cut it, it smelled strongly of vinegar but was so sweet and good. She made them frequently and I still have her handwritten recipe.
Thanks for posting, even though it didn't turn out quite right. I sit here now nervously contemplating my own custard situation. I failed hard on some croissants today. Going to use the leftover dough to make Danish pastry tomorrow (something I've never made before). I really want cream cheese custard, but I don't have cream cheese. So I mixed some lime juice into heavy cream, then added some egg yolk and sugar. Totally winging this. It's probably going to turn into soup.
I loved lemon yogurt as a kid! For a grown up version I add a dollop of lemon curd to my plain greek whole milk yogurt, if you add a few raspberries and serve with a shortbread cookie and it makes a nice dessert too.
My family makes a vinegar or buttermilk pie. Never thought of it as desperation food, it's a good, really sweet pie. We don't make ours lemon flavor, and it only has a little vinegar, just to sour the milk if you don't use buttermilk (I always use the vinegar). I wouldn't meringue it, ours gets a crispy layer on top that makes it better.
I had to go pull out my recipe book and double check both of my family vinegar pie recipes. They both call for 2 T. Of vinegar not 1/2 c. (it makes me wonder if there was a typo in the book) (absolutely no offense meant to the provider of the book ♥)
I made vinegar pie before and the recipe I used only used two tablespoons of vinegar. When Emmy said how much vinegar she was going to use I thought that's going to be too much!
I've never made this exact pie, but I've made several chess pies, water pie, and other custard-type pies. I've never blind-baked my crust. It cooks with the custard. Also, your custard is definitely too thin. You need to cook it until it looks like pudding (custard). Then you cook it between 25-35 minutes until "set", where it is jiggly, but not runny. Then you add your merengue and bake until golden on top. Let it cool completely, then refrigerate. I'd love too see you retry this one. Also, I've made a vinegar cobbler, adapted from a recipe found in Depression Recipes, called Vinegar Dumplings. It's very easy, and frugal. The end result tastes like an apple pie! If you'd like, I can give you my adapted recipe, as well as the original.
My grandmother also made vinegar dumplings..vinegar, sugar, cornstarch and cinnamon made a great sauce to drop sweet dumplings in, to cook on the stove.
I'm sure others have said this, but I can't resist putting my 2 cents in on the sole video of yours about which I actually know something! So yeah, the custard needs to be basically set before you put it in the crust. You can bake the crust longer, by the way - the baking at the end is only to brown the top of the meringue. In addition, you never bake your finished pie longer than 20 minutes or less (you can use a higher temperature setting and do it for less time) because too much heat will denature your custard and even if you put it in all thick and pudding-y, it will come out just as liquid-y as yours did. Hang in there! Custard pies with meringue on top are one of the wonders of the world!
She would have to find leather that has not been chemical treated like most accessories are nowadays. Otherwise she may end up seriously sick and no one want's that.
Omg I’m glad you told me about the itadakimasu (sure I wrote it wrong) but I love that saying “giving thanks and let’s it”. Side note: I make custard for homemade Banana pudding and you cook it until thick not just thickened lol I do mine on my stove regularly you don’t have to have it over boiling water.
5:00 “Thick and smooth”= will cost the back of your stirring spoon. Though not in this case! 6:50 Pie-oneer! Eat the ducky moss. How would you transliterate “gochisosamadeshita”? Put tin foil over your meringue to stop it going that dark. The meringue top will probably prevent the custard from thickening and evaporating the acetic acid in the vinegar. Lessons learned here.
I make a vinegar pie that doesn't use any flavoring other than apple cider vinegar and sugar. It's delicious! But I have also had the problem of it not setting up unless I lowered the temperature and cooked it way longer. But I like it without the meringue because the top of the custard gets all crispy like a creme brulee!
I actually enjoy the "fail" videos. They are interesting and real! How humbling it is whenever you try to cook something and it doesn't come out like you intended; we've ALL been there :). Still looks pretty good, even though I don't like vinegar!
"baby burp". I grew up in the '70s and grandma and mom made vinegar pie. Loved it. I also would drink a half tbsp of vinegar to stop hiccups. Works every time. As I'm older I don't get the hiccups anymore.
I knew as soon as I saw the custard go into the pie shell....yep....that's not going to work. It's supposed to be a CUSTARD after all....thick. Plus the vinegar would have cooked out more and hence...no vinegar taste... #aBakerKnows #ThiccCustard
Me personally, I can't stand vinegar! I hate that crap! Just the smell of it makes me nauseous! I can't be around vinegar and can't use it. Something like this would actually make me sick!
A little hint on meringue on custard pies, most people cook the pie completely then pull it out and let it rest while they make the meringue. Then they put the meringue on the done pie, stick it under the broiler for a few minutes while watching it and pull it out as soon as the peaks go brown. That gives it a firm base, lets you get it all the way to the crust, and because you limit its time in the oven it more like whipped cream than a chewy meringue.
Near where I live here in Cincinnati there’s a fantastic little cafe called O Pie O, and their specialty is vinegar pie! It’s absolutely to die for - creamy, rich, with a light sprinkling of crunchy sea salt on top. If you ever find yourself in town, you have to go!!
Love your videos! And I especially like the "hard times" ones from the depression. There's not that many videos out there on them and it's becoming a lost art. One never knows when we may need to know to cook like this in future hard times. I would be especially interested in the cost of making the finished product.
Hey Emmy! Sorry it’s so runny :( My husband’s grandmother had a butterscotch pie recipe that is similar to this. Just butter, sugar, milk and eggs. Her recipe called for cooking the custard over a double boiler. I could NEVER get it to the texture it needed to be. Until I tried a different technique where you just put the ingredients in a pot over medium heat and slowly bring it to a boil, stir and cook for about 2 minutes. Then put in the pie crust and bake like normal. Never had any issues doing it this way if you do it slowly, but it still takes less time than over a double boiler :)
you did not cook it long enough the first time. Its not a coat the back of the spoon filling.. its a light pudding. MUCH thicker. My grandmother made this pie all the time.
Yeah, I figured as much. 😅
emmymadeinjapan good try though
Yep.
Daniel Miller What did it taste like when your grandmother made it? Was it good? Did you taste the vinegar?
@@DottyGale8 Naw it is VERY similar to lemon pie. Its really good. One of those old fashioned flavors.
As a historian I absolutely love watching videos where old/vintage recipes are made! I made ration cookies for my class when I did a presentation on WWII.
I mean if she has her master's degree in history i don't see a reason she can't be a historian. Doesn't seem that unlikely.
Mario Lipton Why is it so hard to believe she is a historian? Being a historian is a real career.
@Mario Lipton how could you possibly tell her political views simply based on her profile picture? You sound simple minded as hell
@Mario Lipton and that's supposed to mean? You're seriously judging her based off her name? I mean you can't get it any more stupid
My teacher did that when I was a kid. I seem to remember it was some sort of carrot shortbread.
“You can check the temperature by checking the temperature.” SaMe emmy 😭😂
D'Asia J glad someone else noticed this too 🤣
I read this as she said.
lmaoo
LOL I didn’t even realize she said that 🤣🤣🤣
Must’ve had a brain fart. Lol
"We're pie-oneers"
....
Sorry.
Love it!
I'm a chemist, you are either right about the cooking time being too short, or the vinegar was less acidic than what was being used for the original recipe and didn't denature the egg proteins to the extent that would be needed for a more solid texture.
I'm a chef,she didn't thicken it long enough on the double broiler.Food trumps science lol
@@maemaem.9569 thickening it longer on the double boiler is the same as cooking it. Everything is science.
@@blackirish781 I'm a chem major, so nice to see more of my people in the wild 😂
@@blackirish781 thanks for clearing that up.I am a chef,not stupid lol
@@maemaem.9569 could have fooled me...
Can you make ketchup soup for your food scarcity series? It's how I made it through my late teens.
Ooo I’m intrigued. What exactly goes into ketchup soup?
Hello fellow ketchup soup (former) teen! Did you ever put some powdered coffee creamer in yours to make it seem like there was milk in it? My recipe evolved into spaghetti sauce soup, which I still sometimes make to this day.
Whoa, that sounds interesting- thanks for the suggestion.
Tippi B recipe please?
Ketchup soup? How interesting! That sounds like it might use a good amount of ketchup, though. Was it still more cost effective than buying canned tomato soup?
Thank you for showing your “Fails” they make me feel so much better because I am not a baker lol
Same. I like to watch the show Nailed It when baking. It makes me feel OK about how some of mine come out 😂
My grandmother makes a delicious vinegar pie, and let me tell you, I've followed her recipe TO THE LETTER and it never turns out!! 😆
Maybe she left something out. I have heard of grandmas handing down recipes without something so you will never forget them. As if we'd forget our grandmas.
Ha! That makes both of us. 🙌🏼
@@osakarose5612 True you should never bake with hate in your heart.
My own mother tells me recipes and leaves out something so that they never taste exactly the same as hers. She does it on purpose because she likes being the only one who can make it taste right. 😂😂😂 I think it’s her secret way of making sure we always come around for food.
@@AloneInTheGarden That's also the reason!!
This reminded me of making lemon meringue pie where the filling is cooked until it is thick like pudding where it can be spooned instead of poured into the pie crust. Also, to get the first piece out without damage, cut the first 2 slices first, then lift out the first. It comes out much cleaner. :)
gotta cook the egg yolk and sugar mixture longer. it should be much thicker, almost like pudding. then add the lemon flavor and cook another cpl of mins. *born and raised in the hollers of kentucky*
✋Born and raised in the hollers of South Eastern Kentucky 🐎
I appreciate how much time and dedication you put into your videos. Always informative and interesting.
summer m better than any tv show
Party Poison! 😍
I love that you show us your learning experiences. I wouldn't call this a failure because if you learn something from it then you haven't failed. It helps to encourage us amateurs when we can see that even experts make mistakes.
Emmy literally brightens my day. Her laugh is so contagious💛😉
Kunnisha Williams same😭
she cute asf
She's so beautiful, soothing, and kind. Such a lovely lady..
Agreed. Beautiful person and soul. Love her videos, and am always uplifted after watching. Magical.
Please tell me, now does one unliterally brighten your day?
Ohhh molasses pie sounds amazing!! Definitely try that one!
Yeah, I knew when you “poured” the custard in it wasn’t going to set!😞 But next time you will know! Still looked great!👍🐶💞
When she said she was done I couldnt help but say out loud "noo!"
Me too, I yelled NOOO lol
TheNormalOddball me too!!! It definitely needed to be cooked longer. Not napè like a sauce.
I love that you are secure enough to show us the fails. I fail 90% of the time and it's good to see how human we all are. Thanks Emmy. Mincemeat.
I've never cooked a custard over a double boiler. Just use a heavy saucepan, cook it on medium, and keep stirring. Never had a fail.
7:49 "You can check the temperature of your custard cake by checking the temperature."
Lol
Neamhdhlisteanach. Hmm yes _this floor is made of floor_
Would love to see you make and try shoofly pie. A Pennsylvania Dutch specialty.
Kevin Keith That’s one of my favorite pies that my granny used to make!
Love that stuff but omg sweet
Definitely and google Lois Lensky's shoofly pie, because that's the best recipe!
now that's something my grandma makes It's one of my favorites because I love molasses :)
My favorite is the wet bottom variety; cake like on top and gooey on the bottom.
I love how you share both your failures + successes. Love your authenticity
OH MY my mom has this exact recipe book! One of my great grandmothers' recipe is in there!!
I'm positive you were right about the custard. I make custard pies all the time and I never would have stopped cooking at that stage cuz the flour had no time to do its magic.
You're cooking the custard on the stove so it's not actually not cooking in the oven. If you cook the custard to the consistency of honey and pour it in the shell, it will continue to thicken into a solid mass as the meringue browns, which takes about 20 minutes. And you were much braver than me to taste it. I would have chucked it and started again!
That being said, keep it up. You may have a future with this UA-cam thing!
"Success is going from failure to failure with no loss of enthusiasm"- Winston Churchill....still looks and i bet tastes fantastic....
I just wanted to take a minute to thank the person who mailed in the cookbook. I appreciate you sharing your families heritage... which is my heritage too! My name doesnt let on, but one side of my family came from pioneers. Im always amazed when people unknowingly capture historical perspective. Those were just her recipes but it captures the times, her knowledge and experience.
We lived in NE Tennessee for a couple of years and they still make this vinegar pie today! It's actually pretty good! :)
I absolutely love that you never hide your “oopsies”. Love the desperation and depression cooking you do! Was raised on many of these recipes and it’s brings back so many good memories. Thank u!
Try Incaparina! Its from Guatemala.
Its basically improved soy milk made to battle malnutrition, help poor people eat something nutitional (cuz its super cheap) and used to help people with malnutrition so they get better
They sell it in supermarkets in Honduras, and I know it was specially developed to combat malnutrition, and even we of course have malnutrition here NO ONE pays attention to Incaparina.
@@Lmcv82 really? Thats weird
Good start! I’ve made a lot of meringue pies as they were very popular with my family and everyone else thought that they were too much work. I can’t imagine what it would be like making this for the first time without someone showing me how! When cooking the custard you want it to cook almost until it’s super thick without curdling. You want it to only be barely pourable. When I was shown how to make the custard no double boiler was used and it came out well...you just can’t stop stirring in a large figure eight. The cooking in the oven is to just color/set the meringue, it isn’t actually meant to cook the custard portion any further.
I also probably would have beat the meringue longer too-to stiff, nearly dry peaks but my family likes theirs incredibly fluffy with a lot of texture. Surprisingly meringue actually works especially well made with Splenda instead of sugar-my dad was diabetic but could put away an entire pie on his own if he had the chance. It certainly helps to seal the meringue to the crust all the way around so it doesn’t shrink/separate from the custard.
Weeping also happens more often when the custard cools too much before adding the meringue. You just want it to cool enough that the meringue doesn’t cook before you have a chance to spread it out-cooling it further just causes more condensation/weeping in the oven.
Chess pie would be awesome! I have many happy memories of eating it growing up.
chocolate chess is what i had for my birthday dessert this year.
I was shocked to find out a lot of people don't know what chess pie is! 😳 Whaaaa??
Lemon chess pie is yummmmmmmmy
@@suzannehedderly1331 I think it's more popular in the north east and around the Carolinas. I've lived in the south my whole life and only heard about it about 5 years ago. I think it's also considered "old fashioned", so not as popular. Here you find apple, cherry, pumpkin, blueberry, fresh strawberry, lemon meringue, key lime, chocolate cream and pecan pies in the stores, and a lot of people don't even bake anymore. Cakes and cookies are more popular and get grabbed in the store.
Kiki Hammond I grew up (VA) with chess pies (usually chocolate and lemon). I know people "up north" who have never heard of it...or pimento cheese or Brunswick stew! 😳 😄
When When I make Lemon Meringue Pie I add corn flour to the custard to get the thickness. It sets nicely in the fridge, then the meringue spreads sits on top and bakes OK. Thanks for another wonderful video. 💖
I love lemon yogurt too! You should try Noosa brand lemon yogurt it’s my fave I always add blue berries to it and it’s perfection!
Vanessa Cervantes oo definitely need to try it out!
Omg noosa is soooo goooddddd. We get the blueberry one but the lemon is super yummy too. It just sucks that they are pretty expensive, at least for me
Chelsey Abbott blueberry is my second favorite. And yes I agree they are pricy!!!
Emmy! Please make a blender pie (often called bisquick pie). We had it often growing up for both dessert and for breakfast. It has a lot of eggs in it so it fills you up before you go out to school or to do your outside chores, and if you had chickens to give you the eggs, it was extremely cheap to make. When we didn’t have a lot of money but we had eggs, this was a staple piece in our kitchen.
My WHOLE household is now hooked on Emmy vids💖💖
Yay for "impeccably clean hands"! This phrase isn't said often enough in cooking demos. I see people avoid contact with ingredients as apprehension of food illness is on their minds. Clean hands is so precedent-setting for confidence in food preparation!
That crust looks awesome! My favorite meringue pie is the old Better Homes and Gardens butterscotch meringue pie! Too bad about the soupy custard. Been there!!
My health has been at an all time low and I'm stuck in bed a lot lately, watching your videos are getting me through it! Thank you Emmy.
Wow Emmy this sounds very interesting, I love how adventurous you are! Truly a joy to watch💝
Yes, you have to cook it until it's thicker almost like a cooked pudding and custard type pies have to go in the fridge overnight to congeal and become a custard. Kind of like jello. Then you can add the meringue and cook it for the few minutes it takes for meringue and then allow it to cool on the table to prevent the weeping effect. I'm sorry it didn't turn out well. But I'm glad to see you trying new adventurous things with cooking and baking! Love your show! Thank you for sharing!
“You can check the temperature of your custard cake by…
Checking the temperature” Emmy -2019
Science 😂7:49
If you scrunch up the parchment paper into a ball and then open it out before putting it on the crust with the beans, it fits really nicely and weighs down evenly :)
Thank you again for all your amazing videos, they bring me so so much joy!
Have actually had this several times, you definitely needed to cook the custard longer to pudding thickness and raw vinegar would of been better. My grandmother made her own apple cider vinegar and she made this pie. She just put vanilla on almond extract.
Buttermilk pie is one of my favorite pies. You have to try it. The crust you made today would be perfect for it. I am adding this to the list of food we make in a history class I am teaching this fall to homeschoolers online. It is going to be so much fun.
Teacher April What is teachingb? LOL
@@strawberrybananapeel7141 a typo I didn't catch. I hate typing on my phone. Thank you. I have corrected it.
Emmy, you gotta do pouding chômeur one of these days (but pick a recipe with brown sugar, not one with maple syrup, those are fancy). Also, a Québec sugar pie is a classic, no need for desperation.
Baby burp - I love that you show the failures as well as the successes. I grew up eating many of the things you identify as hard times foods -we were poor! I still have a special place in my heart for many of them.
Please make tomato soup cake! My great grandmother made it and it tastes like the best spice cake imaginable!
My favorite, too! I always got it on my B'day plus other occasions during the year, topped w/cream cheese frosting. BEST spice cake Ever!!!
When my grandmother made hers she didn't add flavoring, and her filling was thick when she put it in the shell. She baked it to just about done and then put meringue on it and finished it. When you cut it, it smelled strongly of vinegar but was so sweet and good. She made them frequently and I still have her handwritten recipe.
I love the historical baking series. You should do some of Mrs. Crocombe's recipes.
I second this!
I love the choices of music foe your videos. Every thing has a different theme and it is super pleasant!
This aré my favorite videos that you make. It's nice to see what people used to replace certain things when the money was tight.
Thanks for posting, even though it didn't turn out quite right. I sit here now nervously contemplating my own custard situation. I failed hard on some croissants today. Going to use the leftover dough to make Danish pastry tomorrow (something I've never made before). I really want cream cheese custard, but I don't have cream cheese. So I mixed some lime juice into heavy cream, then added some egg yolk and sugar. Totally winging this. It's probably going to turn into soup.
I would love to see Emmy tackle Shoofly Pie!
I loved lemon yogurt as a kid! For a grown up version I add a dollop of lemon curd to my plain greek whole milk yogurt, if you add a few raspberries and serve with a shortbread cookie and it makes a nice dessert too.
I'd like to see you try this recipe again with your hindsight! And try the sorghum pie, please!
Sorghum pie? I'd love to try that!
My family makes a vinegar or buttermilk pie. Never thought of it as desperation food, it's a good, really sweet pie. We don't make ours lemon flavor, and it only has a little vinegar, just to sour the milk if you don't use buttermilk (I always use the vinegar). I wouldn't meringue it, ours gets a crispy layer on top that makes it better.
I had to go pull out my recipe book and double check both of my family vinegar pie recipes. They both call for 2 T. Of vinegar not 1/2 c. (it makes me wonder if there was a typo in the book) (absolutely no offense meant to the provider of the book ♥)
I made vinegar pie before and the recipe I used only used two tablespoons of vinegar. When Emmy said how much vinegar she was going to use I thought that's going to be too much!
The Hard Times series is my favorite of yours!
I’m going to suspect that you had to cook that custard longer.... and as I’m writing this, you’ve said the same thing 🤣. Lesson learned ♥️✨
I've never made this exact pie, but I've made several chess pies, water pie, and other custard-type pies.
I've never blind-baked my crust. It cooks with the custard.
Also, your custard is definitely too thin. You need to cook it until it looks like pudding (custard).
Then you cook it between 25-35 minutes until "set", where it is jiggly, but not runny.
Then you add your merengue and bake until golden on top.
Let it cool completely, then refrigerate.
I'd love too see you retry this one.
Also, I've made a vinegar cobbler, adapted from a recipe found in Depression Recipes, called Vinegar Dumplings. It's very easy, and frugal. The end result tastes like an apple pie!
If you'd like, I can give you my adapted recipe, as well as the original.
I wonder if adding an equal amount of vanilla extract would tame some of the funk factor?
Hmmm...I’m not sure how well vanilla would go with the sourness from the vinegar. 🤔
@@emmymade Anchovy paste? lol
My grandmother also made vinegar dumplings..vinegar, sugar, cornstarch and cinnamon made a great sauce to drop sweet dumplings in, to cook on the stove.
I recently made my Grandmother’s Vinegar Cookie recipe... they’re quite good!!
I'm sure others have said this, but I can't resist putting my 2 cents in on the sole video of yours about which I actually know something! So yeah, the custard needs to be basically set before you put it in the crust. You can bake the crust longer, by the way - the baking at the end is only to brown the top of the meringue. In addition, you never bake your finished pie longer than 20 minutes or less (you can use a higher temperature setting and do it for less time) because too much heat will denature your custard and even if you put it in all thick and pudding-y, it will come out just as liquid-y as yours did. Hang in there! Custard pies with meringue on top are one of the wonders of the world!
This definitely a time when you say “Eat the yukky mess”.
Your videos are like therapy to me, thank you so much for this series especially! i love the history behind each recipe! 💖💖💖
You could for a video, try and cook leather to eat, like a leather bag or belt. Just a suggestion ❤️ love the video
She would have to find leather that has not been chemical treated like most accessories are nowadays. Otherwise she may end up seriously sick and no one want's that.
Angelique Witschger I mean, she foraged her own clay...I’m sure buying some safe leather wouldn’t be that hard
@@ThatStupidCircle89 pork, mutton and beef hoof with skin on are available in some ethnic markets.
Omg I’m glad you told me about the itadakimasu (sure I wrote it wrong) but I love that saying “giving thanks and let’s it”.
Side note: I make custard for homemade Banana pudding and you cook it until thick not just thickened lol I do mine on my stove regularly you don’t have to have it over boiling water.
Love the series! Please consider doing a Solar Oven build/use video! 🔥☀️🍰 Especially during the summer☺️
5:00 “Thick and smooth”= will cost the back of your stirring spoon. Though not in this case!
6:50 Pie-oneer!
Eat the ducky moss. How would you transliterate “gochisosamadeshita”?
Put tin foil over your meringue to stop it going that dark. The meringue top will probably prevent the custard from thickening and evaporating the acetic acid in the vinegar. Lessons learned here.
So my grandmother has made one of these before. She says next time try a glass bowl and cook it for longer. Good job though Emmy!
I make a vinegar pie that doesn't use any flavoring other than apple cider vinegar and sugar. It's delicious! But I have also had the problem of it not setting up unless I lowered the temperature and cooked it way longer. But I like it without the meringue because the top of the custard gets all crispy like a creme brulee!
PS: I'd love to see chess pie! I love the history behind that one
What's the history behind it??
Yesssss to Chess Pie!
Yes to chess!
I can't wait to try this, I made your water pie for Christmas and my whole family loved it, there was not a crumb left.
Any custard should be thick almost like pudding after it's been on the heat
Emmy, I approve of how you separate eggs. As a baker I feel it's the best way to do it, though you don't see many people using that method.
How the custards spilled over.i said to myself now that's a desperate pie
I actually enjoy the "fail" videos. They are interesting and real! How humbling it is whenever you try to cook something and it doesn't come out like you intended; we've ALL been there :).
Still looks pretty good, even though I don't like vinegar!
I learned to make this at Girl Scout camp. It was really good. Try it again and maybe you’ll have better luck. We used store bought crust though.
You are such a great teacher and great at describing taste.
I just got back from Wisconsin. I had a corn dog at Circus World and I thought of you.
Why a corn dog? Why not cheese curds
Actually, I had cheese curds, too! On the side.
I had a corn dog because Emmy had a corn dog in her Disneyland video.
Not a good enough reason for me .
"baby burp". I grew up in the '70s and grandma and mom made vinegar pie. Loved it. I also would drink a half tbsp of vinegar to stop hiccups. Works every time. As I'm older I don't get the hiccups anymore.
3 hours left I just ordered all the colors 😅😂 I have a problem
Your desperation recipes are my favorite (followed closely by the MRE videos)! I’d love to see more pies!
I knew as soon as I saw the custard go into the pie shell....yep....that's not going to work. It's supposed to be a CUSTARD after all....thick.
Plus the vinegar would have cooked out more and hence...no vinegar taste...
#aBakerKnows
#ThiccCustard
I get so excited when I see your uploads! Yay!
Ooh. I'm finally early! I love your videos! ❤️
*Baby Burp*
These are so fun to watch. Love them!
Who has post notifications on ?💯‼️
As soon as i got off work, i had to watch.
I love her content
Just those two words together: vinegar and pie, make me want to 🤢🤮
My thoughts also
Me personally, I can't stand vinegar! I hate that crap! Just the smell of it makes me nauseous!
I can't be around vinegar and can't use it. Something like this would actually make me sick!
David Arndt same!!!! 🙊
I love how Emmy put her fails on her channel.
You should have used instant jello or cornstarch for thickener
Loving the pie series. The sorghum pie listed at the end sounds fun just because you're going to have to get the sorghum.
Earliest I've ever been 😂
Yes, would love to see you make all the other pies you mentioned 😊
Cook it until it's thicc and not thiccened. Got it.
A little hint on meringue on custard pies, most people cook the pie completely then pull it out and let it rest while they make the meringue. Then they put the meringue on the done pie, stick it under the broiler for a few minutes while watching it and pull it out as soon as the peaks go brown. That gives it a firm base, lets you get it all the way to the crust, and because you limit its time in the oven it more like whipped cream than a chewy meringue.
Near where I live here in Cincinnati there’s a fantastic little cafe called O Pie O, and their specialty is vinegar pie! It’s absolutely to die for - creamy, rich, with a light sprinkling of crunchy sea salt on top. If you ever find yourself in town, you have to go!!
If you beat the yolks more better you want them to get air that way when you do the steam bath it help thicken faster and creamier
Love your videos! And I especially like the "hard times" ones from the depression. There's not that many videos out there on them and it's becoming a lost art. One never knows when we may need to know to cook like this in future hard times. I would be especially interested in the cost of making the finished product.
Great suggestion- thanks!
Hey Emmy! Sorry it’s so runny :(
My husband’s grandmother had a butterscotch pie recipe that is similar to this. Just butter, sugar, milk and eggs. Her recipe called for cooking the custard over a double boiler. I could NEVER get it to the texture it needed to be. Until I tried a different technique where you just put the ingredients in a pot over medium heat and slowly bring it to a boil, stir and cook for about 2 minutes. Then put in the pie crust and bake like normal. Never had any issues doing it this way if you do it slowly, but it still takes less time than over a double boiler :)