|Sarah with daughter Beulah & her husband Arlis|
|Sarah Stroud & sister|
|Joyce Sue & Eugene Stanfill, cousin Lee Stroud & grandmother Sarah|
|Sarah Sparks Stroud|
|Sarah Sparks Stroud (center) & sisters Myrt and Mary|
(Grandmother Stroud’s recipe)
1 pie crust, blind baked
6 tablespoons white vinegar
3 tablespoons all-purpose flour
3 tablespoons butter, softened
1 cup water
1 cup sugar
1 teaspoon lemon extract
Mix ingredients together in a saucepan and cook until thickened. Pour into baked pie crust and refrigerate until ready to serve.
Vinegar pie is a pie that originated in the 1800s when fruit – lemons – were not in season and unavailable. The pie is supposed to have a lemony flavor.