Vinegar Pie VIII Recipe

Ingredients <br>- 1 (9 inch) pie shell <br>- 1 ¼ cups white sugar <br>- ¼ cup all-purpose flour <br>- 1 tablespoon lemon zest <br>- ½ cup cider vinegar <br>- 2 cups water <br>- 3 eggs, beaten <br>- 1 tablespoon butter <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F (220 degrees C). <br>step 2: In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat. <br>step 3: Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell. <br>step 4: Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving. <br>

Ingredients
- 1 (9 inch) pie shell
- 1 ¼ cups white sugar
- ¼ cup all-purpose flour
- 1 tablespoon lemon zest
- ½ cup cider vinegar
- 2 cups water
- 3 eggs, beaten
- 1 tablespoon butter

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C).
step 2: In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat.
step 3: Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell.
step 4: Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving.

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