“You can check the temperature by checking the temperature.” SaMe emmy 😭😂

As a historian I absolutely love watching videos where old/vintage recipes are made! I made ration cookies for my class when I did a presentation on WWII.

you did not cook it long enough the first time. Its not a coat the back of the spoon filling.. its a light pudding. MUCH thicker. My grandmother made this pie all the time.

Thank you for showing your “Fails” they make me feel so much better because I am not a baker lol

My grandmother makes a delicious vinegar pie, and let me tell you, I've followed her recipe TO THE LETTER and it never turns out!! 😆

Can you make ketchup soup for your food scarcity series? It's how I made it through my late teens.

"We're pie-oneers" .... Sorry.

Yeah, I knew when you “poured” the custard in it wasn’t going to set!😞 But next time you will know! Still looked great!👍🐶💞

This reminded me of making lemon meringue pie where the filling is cooked until it is thick like pudding where it can be spooned instead of poured into the pie crust. Also, to get the first piece out without damage, cut the first 2 slices first, then lift out the first. It comes out much cleaner. :)

Emmy literally brightens my day. Her laugh is so contagious💛😉

I'm a chemist, you are either right about the cooking time being too short, or the vinegar was less acidic than what was being used for the original recipe and didn't denature the egg proteins to the extent that would be needed for a more solid texture.

I appreciate how much time and dedication you put into your videos. Always informative and interesting.

gotta cook the egg yolk and sugar mixture longer. it should be much thicker, almost like pudding. then add the lemon flavor and cook another cpl of mins. *born and raised in the hollers of kentucky*

Ohhh molasses pie sounds amazing!! Definitely try that one!

Would love to see you make and try shoofly pie. A Pennsylvania Dutch specialty.

7:49 "You can check the temperature of your custard cake by checking the temperature."

We lived in NE Tennessee for a couple of years and they still make this vinegar pie today! It's actually pretty good! :)

I've never cooked a custard over a double boiler. Just use a heavy saucepan, cook it on medium, and keep stirring. Never had a fail.

I love that you show us your learning experiences. I wouldn't call this a failure because if you learn something from it then you haven't failed. It helps to encourage us amateurs when we can see that even experts make mistakes.

OH MY my mom has this exact recipe book! One of my great grandmothers' recipe is in there!!

Chess pie would be awesome! I have many happy memories of eating it growing up.

My WHOLE household is now hooked on Emmy vids💖💖

"Success is going from failure to failure with no loss of enthusiasm"- Winston Churchill....still looks and i bet tastes fantastic....

I love that you are secure enough to show us the fails. I fail 90% of the time and it's good to see how human we all are. Thanks Emmy. Mincemeat.

That crust looks awesome! My favorite meringue pie is the old Better Homes and Gardens butterscotch meringue pie! Too bad about the soupy custard. Been there!!

Try Incaparina! Its from Guatemala. Its basically improved soy milk made to battle malnutrition, help poor people eat something nutitional (cuz its super cheap) and used to help people with malnutrition so they get better

I love lemon yogurt too! You should try Noosa brand lemon yogurt it’s my fave I always add blue berries to it and it’s perfection!

Yay for "impeccably clean hands"! This phrase isn't said often enough in cooking demos. I see people avoid contact with ingredients as apprehension of food illness is on their minds. Clean hands is so precedent-setting for confidence in food preparation!

“You can check the temperature of your custard cake by… Checking the temperature” Emmy -2019 Science 😂7:49

Wow Emmy this sounds very interesting, I love how adventurous you are! Truly a joy to watch💝

I love how you share both your failures + successes. Love your authenticity

I just wanted to take a minute to thank the person who mailed in the cookbook. I appreciate you sharing your families heritage... which is my heritage too! My name doesnt let on, but one side of my family came from pioneers. Im always amazed when people unknowingly capture historical perspective. Those were just her recipes but it captures the times, her knowledge and experience.

Emmy, you gotta do pouding chômeur one of these days (but pick a recipe with brown sugar, not one with maple syrup, those are fancy). Also, a Québec sugar pie is a classic, no need for desperation.

I’m going to suspect that you had to cook that custard longer.... and as I’m writing this, you’ve said the same thing 🤣. Lesson learned ♥️✨

I absolutely love that you never hide your “oopsies”. Love the desperation and depression cooking you do! Was raised on many of these recipes and it’s brings back so many good memories. Thank u!

Please make tomato soup cake! My great grandmother made it and it tastes like the best spice cake imaginable!

This definitely a time when you say “Eat the yukky mess”.

I love the historical baking series. You should do some of Mrs. Crocombe's recipes.

Good start! I’ve made a lot of meringue pies as they were very popular with my family and everyone else thought that they were too much work. I can’t imagine what it would be like making this for the first time without someone showing me how! When cooking the custard you want it to cook almost until it’s super thick without curdling. You want it to only be barely pourable. When I was shown how to make the custard no double boiler was used and it came out well...you just can’t stop stirring in a large figure eight. The cooking in the oven is to just color/set the meringue, it isn’t actually meant to cook the custard portion any further. I also probably would have beat the meringue longer too-to stiff, nearly dry peaks but my family likes theirs incredibly fluffy with a lot of texture. Surprisingly meringue actually works especially well made with Splenda instead of sugar-my dad was diabetic but could put away an entire pie on his own if he had the chance. It certainly helps to seal the meringue to the crust all the way around so it doesn’t shrink/separate from the custard. Weeping also happens more often when the custard cools too much before adding the meringue. You just want it to cool enough that the meringue doesn’t cook before you have a chance to spread it out-cooling it further just causes more condensation/weeping in the oven.

This aré my favorite videos that you make. It's nice to see what people used to replace certain things when the money was tight.

I would love to see Emmy tackle Shoofly Pie!

Love the series! Please consider doing a Solar Oven build/use video! 🔥☀️🍰 Especially during the summer☺️

I'm positive you were right about the custard. I make custard pies all the time and I never would have stopped cooking at that stage cuz the flour had no time to do its magic. You're cooking the custard on the stove so it's not actually not cooking in the oven. If you cook the custard to the consistency of honey and pour it in the shell, it will continue to thicken into a solid mass as the meringue browns, which takes about 20 minutes. And you were much braver than me to taste it. I would have chucked it and started again! That being said, keep it up. You may have a future with this KZfaq thing!

Baby burp - I love that you show the failures as well as the successes. I grew up eating many of the things you identify as hard times foods -we were poor! I still have a special place in my heart for many of them.

I'd like to see you try this recipe again with your hindsight! And try the sorghum pie, please!

Have actually had this several times, you definitely needed to cook the custard longer to pudding thickness and raw vinegar would of been better. My grandmother made her own apple cider vinegar and she made this pie. She just put vanilla on almond extract.

I love how Emmy put her fails on her channel.

My health has been at an all time low and I'm stuck in bed a lot lately, watching your videos are getting me through it! Thank you Emmy.

How the custards spilled over.i said to myself now that's a desperate pie

I had to go pull out my recipe book and double check both of my family vinegar pie recipes. They both call for 2 T. Of vinegar not 1/2 c. (it makes me wonder if there was a typo in the book) (absolutely no offense meant to the provider of the book ♥)

I love the choices of music foe your videos. Every thing has a different theme and it is super pleasant!

The Hard Times series is my favorite of yours!

You could for a video, try and cook leather to eat, like a leather bag or belt. Just a suggestion ❤️ love the video

I recently made my Grandmother’s Vinegar Cookie recipe... they’re quite good!!

When When I make Lemon Meringue Pie I add corn flour to the custard to get the thickness. It sets nicely in the fridge, then the meringue spreads sits on top and bakes OK. Thanks for another wonderful video. 💖

Your videos are like therapy to me, thank you so much for this series especially! i love the history behind each recipe! 💖💖💖

So my grandmother has made one of these before. She says next time try a glass bowl and cook it for longer. Good job though Emmy!

3 hours left I just ordered all the colors 😅😂 I have a problem

If you scrunch up the parchment paper into a ball and then open it out before putting it on the crust with the beans, it fits really nicely and weighs down evenly :) Thank you again for all your amazing videos, they bring me so so much joy!

Yes, you have to cook it until it's thicker almost like a cooked pudding and custard type pies have to go in the fridge overnight to congeal and become a custard. Kind of like jello. Then you can add the meringue and cook it for the few minutes it takes for meringue and then allow it to cool on the table to prevent the weeping effect. I'm sorry it didn't turn out well. But I'm glad to see you trying new adventurous things with cooking and baking! Love your show! Thank you for sharing!

I wonder if adding an equal amount of vanilla extract would tame some of the funk factor?

PS: I'd love to see chess pie! I love the history behind that one

Emmy doesn't fail, she just makes happy little accidents.

I can't wait to try this, I made your water pie for Christmas and my whole family loved it, there was not a crumb left.

Any custard should be thick almost like pudding after it's been on the heat

I learned to make this at Girl Scout camp. It was really good. Try it again and maybe you’ll have better luck. We used store bought crust though.

Emmy! Please make a blender pie (often called bisquick pie). We had it often growing up for both dessert and for breakfast. It has a lot of eggs in it so it fills you up before you go out to school or to do your outside chores, and if you had chickens to give you the eggs, it was extremely cheap to make. When we didn’t have a lot of money but we had eggs, this was a staple piece in our kitchen.

My grandmother's pies won awards every year because of her light, flaky crusts. She always used half butter (for flavor) and half lard (for 'flake'), and the fillings were always her home-canned, home-grown fruits. To this day, I'll take a pie over cake any time! My granddad grew sorghum, and the pies she made from that were just heaven. Where you'd find it is a mystery to me. It's one of those old-timey foodstuffs that is fading into obscurity.

I just got back from Wisconsin. I had a corn dog at Circus World and I thought of you.

Earliest I've ever been 😂

I actually enjoy the "fail" videos. They are interesting and real! How humbling it is whenever you try to cook something and it doesn't come out like you intended; we've ALL been there :). Still looks pretty good, even though I don't like vinegar!

Buttermilk pie is still my favorite! Can't be beat!

Ooh. I'm finally early! I love your videos! ❤️ *Baby Burp*

Who has post notifications on ?💯‼️

When my grandmother made hers she didn't add flavoring, and her filling was thick when she put it in the shell. She baked it to just about done and then put meringue on it and finished it. When you cut it, it smelled strongly of vinegar but was so sweet and good. She made them frequently and I still have her handwritten recipe.

Yes, would love to see you make all the other pies you mentioned 😊

I knew as soon as I saw the custard go into the pie shell....yep....that's not going to work. It's supposed to be a CUSTARD after all....thick. Plus the vinegar would have cooked out more and hence...no vinegar taste... #aBakerKnows #ThiccCustard

You should have used instant jello or cornstarch for thickener

My grandmother also made vinegar dumplings..vinegar, sugar, cornstarch and cinnamon made a great sauce to drop sweet dumplings in, to cook on the stove.

You are such a great teacher and great at describing taste.

Just those two words together: vinegar and pie, make me want to 🤢🤮

Cook it until it's thicc and not thiccened. Got it.

Only Emmy would post a vid where she admits a possible error - what a boss!

Emmy, I approve of how you separate eggs. As a baker I feel it's the best way to do it, though you don't see many people using that method.

I loved lemon yogurt as a kid! For a grown up version I add a dollop of lemon curd to my plain greek whole milk yogurt, if you add a few raspberries and serve with a shortbread cookie and it makes a nice dessert too.

A little hint on meringue on custard pies, most people cook the pie completely then pull it out and let it rest while they make the meringue. Then they put the meringue on the done pie, stick it under the broiler for a few minutes while watching it and pull it out as soon as the peaks go brown. That gives it a firm base, lets you get it all the way to the crust, and because you limit its time in the oven it more like whipped cream than a chewy meringue.

Thank you for explaining "Eat the Ducky Moss". lol

7:52 “you can check the temperature of the custard cake by checking the temperature” Caught Emmy slippin ahahaha

I always wait til the video is completely finished, there’s always a belter at the end of it 😂

Cook the custard, and thennnnn add meringue mix and cook further. :)

that recipe book seems really interesting, my grandma grew up in Kansas on a farm and I'm sure my great grandmother had her own ways of getting through tough times and her own ways of doing things.

I've never made this exact pie, but I've made several chess pies, water pie, and other custard-type pies. I've never blind-baked my crust. It cooks with the custard. Also, your custard is definitely too thin. You need to cook it until it looks like pudding (custard). Then you cook it between 25-35 minutes until "set", where it is jiggly, but not runny. Then you add your merengue and bake until golden on top. Let it cool completely, then refrigerate. I'd love too see you retry this one. Also, I've made a vinegar cobbler, adapted from a recipe found in Depression Recipes, called Vinegar Dumplings. It's very easy, and frugal. The end result tastes like an apple pie! If you'd like, I can give you my adapted recipe, as well as the original.

Well I was going to tell you that you needed to cook your custard longer to more of a pudding consistency.... but it seems many people here have already pointed that out... this additional cooking will also cook off some of the vinegar taste as well... Tip for blind baking: crunch up your parchment paper into a ball then flatten it back out before putting it in the pie shell with the beans... it will help it conform to the shape of the pie shell better so your beans are more up against the sides... this will help keep the sides from slumping as it sometimes can... Please do more pie recipes... maybe an “around the world with pies” series! Or maybe just “around North America with pies”... I think pie is kinda a North American thing 🤷🏼‍♀️

Thanks for posting, even though it didn't turn out quite right. I sit here now nervously contemplating my own custard situation. I failed hard on some croissants today. Going to use the leftover dough to make Danish pastry tomorrow (something I've never made before). I really want cream cheese custard, but I don't have cream cheese. So I mixed some lime juice into heavy cream, then added some egg yolk and sugar. Totally winging this. It's probably going to turn into soup.

I have been binging Emmy videos for 2 weeks now. Every time there is a new one, I watch it quickly and get back to my binging. Lol I'm addicted. I think molasses pie sounds interesting. Also, I'm sad as I had to wait until payday and missed out on a shirt by mere hours.

Near where I live here in Cincinnati there’s a fantastic little cafe called O Pie O, and their specialty is vinegar pie! It’s absolutely to die for - creamy, rich, with a light sprinkling of crunchy sea salt on top. If you ever find yourself in town, you have to go!!

"baby burp". I grew up in the '70s and grandma and mom made vinegar pie. Loved it. I also would drink a half tbsp of vinegar to stop hiccups. Works every time. As I'm older I don't get the hiccups anymore.

I’d love to see you tackle Scouse as a hard times recipe, traditional Liverpool dish but has an extensive history

You can get amazing vineagar pie in the Cumberland KY/Tazewell TN area to this day. There used to be a restaurant famous for it on top of Clinch Mtn in Grainger County, TN. The old 1950's sign advertising VINEGAR PIE! still stands.

Emmy, this type of cookbook was common during the 50s, 60s & 70s. Maybe even up to the 80s. I have several that were my grandmother’s. I believe there was a pic of church on the front of your book? Often times, the women of a church congregation would donate their favorite recipes (that was half the draw of giving up your best recipe-seeing your name in print next to it!) and then make a book to sell in order to make $ for the church. There may have even been companies that the churches could contact to do the binding and such. Often there’d be several renditions of the same recipe with different variations of ingredients. Or they would include things like how to de-louse your goats or the best time to plant sweet corn. The names next to the recipes would be like “Mrs. Lester Smith” or “ Mrs. Charles Cook” since the women were more commonly known by their husband’s names after they were married. And the measurements and ingredients were different than now. It was common to see a “smidge” or “thimble-full” of something. I’ll never forget the first time I saw oleo as an ingredient in my grandmother’s. I had no idea that’s what they used to call margarine. You have a true piece of Midwestern Americana in your possession. And as a Hoosier, we LOVE sugar cream pie!!! People still make it for Thanksgiving and church gatherings today!