Serves: 5
Total Calories: 144
Chop the suet and fry out. Discard the crackling. Add water and bring to a boil. Add the vinegar. Stir in flour slowly, creaming to form a paste. Add sugar and peaches, if desired, and pour into a dough-lined pie tin. Cover with dough, cut numerous openings for escaping steam, sprinkle sugar over top, and bake in 350° oven until the crust is crisp and brown. The result is surprisingly like a fruit pie.
This Wildcat Pie (Vinegar Pie) recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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