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Variations on Vinegar Pie

Lawn RangerLawn Ranger Posts: 5,466
edited 2:53PM in EggHead Forum
Since I'm doing thrse next week in Austin, I thought I'd experiment a bit. One is done with fresf lemon zest and sliced almonds, the other with chopped pecans. They both came out very tasty. Can't decide which I like better. 350 in the Egg for about 50 minutes.






  • BeliBeli Posts: 10,751
    wowwwwwwww Mike..... a very though decision i can imagine.....
  • loco_engrloco_engr Posts: 3,673
    Overnight a slice of each to me and I'll help ya decide :laugh:
  • reelgemreelgem Posts: 4,256
    I haven't tasted either ofthem but from the ingredients listed I would go with the pecans. I'm sure they're both excellent. Too bad the Texas Fest ended up on Mother's Day weekend. My mom is 79 and I really want to spend the day with her and also my daughter who's a mom too. Hopefully next year Texas will change their date. I'd love to be there with all you fun Texans.
  • Spring ChickenSpring Chicken Posts: 10,247
    My Mom made vinegar pie a few times. Love it. She didn't put nuts in hers if I remember correctly. Perhaps it would be good to make a variety of 'em. In fact, I KNOW it would be good to do that.

    Spring "Just Trying To Help" Chicken
    Spring Texas USA
  • GunnarGunnar Posts: 2,305
    Come Saturday I’d be more than happy to sample one of each and give you my unprofessional opinion. :laugh:
    LBGE      Katy (Houston) TX
  • HossHoss Posts: 14,600
    My mom used to make one with rasins.DELISH! :whistle:
  • Lawn RangerLawn Ranger Posts: 5,466
    I've got the raisins and found a recipe! Could be next.
  • belle's dadbelle's dad Posts: 146
    Sure looks good. Would you care to share the recipe, or, at least give me a clue where to look.

    Vero Beach, Fl
  • ibandaibanda Posts: 549
    That looks mighty tasty, thinking about driving 400 miles for a piece o pie!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • GandolfGandolf Posts: 882
    Mike, those look great! Are there recipes somewhere? Thanks
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