The origins of the word “pie” are as murky as the midnight waters of the Dagoba System, but, the general consensus seems to be that our modern definition stems from the word ‘magpie’–the implication being that the contents of the pastry are as varied and disparate as the scraps found in a magpie’s nest.  I’ve yet to find the ribbon of a cassette tape hanging out in a pastry envelope alongside a huckleberry, but, here at the Farmer General, we’re discovering that there are plenty of other equally confounding pie ingredients that have been lost to the ravages of time and far sexier seasonal components. Let’s start with vinegar. Vinegar pie.  It’s not a name that sings off of the page, promising tender crust…