Vinegar Pie

Discussion in 'Recipes' started by bayoutider, May 7, 2004.

  1. bayoutider

    bayoutider Freshman

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    Don't be alarmed, bayoutider isn't crazy. Despite the name, most people will think you are serving them lemon pie. This is a very old recipe, over 100 years old, when the winter months made fresh fruits and such hard to find. People made pies such as this to satisfy their craving for something sweet.
    1 pie crust, you only need a bottom and a frozen pie crust will do just fine.

    1 1/4 cups sugar or splenda

    1/4 cup flour

    1 tablespoon grated lemon zest

    1/2 cup cider vinegar

    2 cups water

    3 large eggs well beaten

    1 tablespoon butter

    Preheat oven to 425F

    Combine flour, sugar and lemon zest in a heavy saucepan and blend them together. Using a whisk, blend in the cider vinegar and water. Place pan over medium heat and bring to a slow boil stirring continuously. Let boil for 1 minute and remove from heat. Pour a little of the mixture into the beaten eggs to temper them. Stir the tempered eggs back into the saucepan and stir in the butter.

    Pour the mixture into the prepared pie shell and bake 10 minutes then reduce the temperature to 350F and bake for another 30 minutes.

    Carefully remove the pie from the oven to a cooling rack. The pie will still seem quite liquid but will continue to firm up as it cools. Now would be a good time to dust with a little cinnamon or nutmeg on top.

    Trust me, if you want to serve something a little different, this is a very good pie.
     

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