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    Vinegar Pie

    Source of Recipe


    3 egg yolks
    4 Tbsp flour
    1 cup brown sugar
    1/8 tsp salt
    1 tsp allspice
    1/4 tsp mace
    1/4 cup cider vinegar
    2 cup water, warm
    1/4 cup butter
    1 pie shell, 9", baked

    3 egg whites
    1/4 tsp salt
    1 tsp cider vinegar
    6 Tbsp sugar
    1 1/2 tsp cornstarch

    In the top of a double boiler, beat the egg yolks well. Combine
    the flour, sugar, salt, and spices and blend into the egg yolks.
    Add the vinegar and mix, then add the warm water. Simmer over
    boiling water for 25 minutes, or until the mixture is thickened.
    Stir in the butter and cool slightly, about 15 to 20 minutes,
    without stirring. Pour the warm filling into the pie shell; set
    aside to cool.

    Preheat the oven to 325 deg. F. In a large mixer bowl, beat together
    the egg whites, salt, and vinegar until soft peaks form. Gradually
    add the 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

    Spread the meringue over the filling all the way to edge of the
    pastry. Bake for 15 to 18 minutes, or until the the meringue is
    golden brown. Cool the pie completely, then refrigerate.




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