i am more than familar with both rural and poor, the first thing i learned
to cook was squirrell and dumplings. my grandmother didn't get indoor
plumbing until 1968 but have never heard of either of these pies. but then
things like ritz crackers and potted meat were things that i suspect never
entered either of my grandparents kitchens, i think they would have been
considered luxeries.

what is the recipe for vinagar pie, Lee
"l, not -l" > wrote in message
...
>
> On 16-Oct-2011, "Storrmmee" > wrote:
>
>> i have read this thread with interest and a bit of horror, i think the
>> one
>>
>> reason to make it would be sorta like watching a train wreck, you want to
>> look away but can't, i simply can NOT imagine how this must taste,...
>> most
>>
>> things are just more or less interesting to my taste buds but this seems
>> just so ick, Lee
>
> Guess you wouldn't care much for vinegar pie either. 8-)
> Growing up in 1950s rural western-Kentucky I have eaten both and, at the
> time, they were a real treat.
>
> These are foods for people without much money and little access to fresh
> produce. America once had a large rural population that saw a trip to
> town
> as a special occasion and the "produce section" was a small plot of land
> "out back of the house" or the root cellar. You had apples every
> imaginable way (baked, fried, stewed, etc) when they were in season, you
> canned like mad at the end of the season and then tried to make the
> "canned"
> goods last through the winter. Most likely, you only had one or two apple
> trees and they weren't necessarily the best apples for making pies; they
> might have been best for eating out of hand or maybe making cider. They
> made a pie that wasn't anything like you get frozen from Mrs. Smith in
> today's supermarkets.
>
> Oddities, such as mock apple or vinegar pie, are for the dead of winter
> when
> all the produce from the garden (fresh and canned) is long gone and the
> grocery store is a "general store" in the middle of nowhere. "Fresh meat"
> is the 'possum or squirrel you shot this morning and store-bought meat is
> vienna sausages, potted meat, deviled ham, balogna or similar. Oh, and
> seafood is sardines, which come in varieties such as sardines in mustard
> sauce, sardines in tomato sauce or packed in oil.
>
> When you haven't had a slice of pie for a couple of months and you've
> grown
> tired of biscuits and molasses as your "sweet", a mock apple pie can be
> mighty fine; sure, there's no apple flavor (unless there was still a
> little
> cider left in the cellar). In the hands of someone who has made mock
> apple
> pie every winter for many years, the crackers do a fair job of emulating
> baked apple bits and the cinnamon and sugar flavor is delightful.
> --
>
> Change Cujo to Juno in email address.