Vinegar Pie II Recipe

Ingredients
<br>- 3  egg yolks
<br>- 4 tablespoons all-purpose flour
<br>- 1 cup packed brown sugar
<br>- ⅛ teaspoon salt
<br>- 1 teaspoon ground allspice
<br>- ¼ teaspoon ground mace
<br>- ¼ cup cider vinegar
<br>- 2 cups warm water
<br>- ¼ cup butter
<br>- 1 (9 inch) pie crust, baked
<br>- 3  egg whites
<br>- ¼ teaspoon salt
<br>- 1 teaspoon cider vinegar
<br>- 6 tablespoons white sugar
<br>- 1 ½ teaspoons cornstarch
<br><p></p>Directions
<br>step 1: In the top of a double boiler, beat the egg yolks well.  Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks.  Add the 1/4 cup cider vinegar and mix, then add the warm water.  Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
<br>step 2: Stir in the butter and cool slightly, about 15-20 minutes, without stirring.  Pour the warm filling into the baked shell; set aside to cool.
<br>step 3: Preheat the oven to 325 degrees F (165 degrees C).  In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form.  Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time.  Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed.  The peaks should not topple over when the beater is raised.
<br>step 4: Spread the meringue over the filling all the way to the edge of the pastry.  Bake for 15-18 minutes, or until the meringue is golden brown.  Cool the pie completely and then refrigerate.
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Ingredients
- 3 egg yolks
- 4 tablespoons all-purpose flour
- 1 cup packed brown sugar
- ⅛ teaspoon salt
- 1 teaspoon ground allspice
- ¼ teaspoon ground mace
- ¼ cup cider vinegar
- 2 cups warm water
- ¼ cup butter
- 1 (9 inch) pie crust, baked
- 3 egg whites
- ¼ teaspoon salt
- 1 teaspoon cider vinegar
- 6 tablespoons white sugar
- 1 ½ teaspoons cornstarch

Directions
step 1: In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
step 2: Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
step 3: Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
step 4: Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

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