Vinegar Pie II1 Reviews
“Vinegar pies were popular all over the Midwest. They used vinegar because lemons were often scarce and too expensive for country women.” - by Jean
Original recipe yields 1 - 9 inch pie
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 317 cal
- 12.6 g
- 48.2 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"This didn't turn out for me well for me at all. I found the flavor to be too egg-y. Even with the spices, the pie smelled like eggs. Perhaps someone else will have better luck. ..." See more"
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