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Cooking & Baking

EYESORE 9001

(27,760 posts)

3. Just guessing here

Reply to Arkansas Granny (Original post)

Wed Nov 20, 2024, 11:26 AM

Nov 20

The intention may be to cause some reaction between vinegar and egg that is beneficial to the recipe - perhaps to thicken the mixture.If it were simply added as a sour flavor to offset the other ingredients, I think lemon juice would be better, but pay no mind to my idle musings.

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Question about recipe ingredient. [View all] Arkansas Granny Nov 20 OP

Good question intrepidity Nov 20 #1

Its used to control the sweetness of the pie. drray23 Nov 20 #2

My grandmother and aunts always added a bit of lemon juice in their baked goods containing fruit. Irish_Dem Nov 20 #5

That Would Work ProfessorGAC Nov 21 #6

Just guessing here EYESORE 9001 Nov 20 #3

Balance the sugar. My mother used to sneak cachukis Nov 20 #4