Vinegar Pie Recipe: A Favorite!! (2024)

FAQs

What is Dolly Parton's favorite pie? ›

There's nobody better at throwing an old-fashioned country Christmas than Dolly Parton. And her Christmases always include a walnut pie. Dolly loves to share memories of celebrating the season with her eleven brothers and sisters at their home in Locust Ridge, Tennessee.

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.

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.

Dolly Parton and her best friend, Judy Ogle, have known each other for most of their lives. Parton sees Ogle as family and is protective over her.

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.

Others swear that vinegar is doing double duty and also helping pie dough get golden brown. The theory there is that the acidity keeps the dough from oxidizing, which helps it get nicely bronzed in the oven.

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.

Why do you put vodka in a pie crust? ›

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.

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.

The pros: Butter has the best flavor. A butter pie crust forms light, lofty, flaky layers while it bakes. The flakiness comes partially from the water content of butter, which evaporates as the pie bakes and turns to steam, separating and puffing up the layers in dough.

Butter plays a key role in creating the delicate flakiness of the pie crust, and only if the butter is incorporated correctly and COLD when it goes into the oven. Tip: Cut the butter into cubes and place in the freezer 10 minutes before you need to incorporate it into the dough. This way it will be ICE COLD.

When the New York Times interviewed Dolly Parton, she claimed that roast pork was her favorite dish for entertaining. She loves a good, Southern greasy dish and with a nice fatty pork loin you'll understand why.

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.