Vinegar Pie Ii
Ingredients
- 3 egg yolks ⓘ
- 4 tablespoons all-purpose flour ⓘ
- 1 cup packed brown sugar ⓘ
- 1/8 teaspoon salt ⓘ
- 1 teaspoon ground allspice ⓘ
- 1/4 teaspoon ground mace ⓘ
- 1/4 cup cider vinegar ⓘ
- 2 cups warm water ⓘ
- 1/4 cup butter ⓘ
- 1 (9 inch) pie crust, baked ⓘ
- 3 egg whites ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon cider vinegar ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1177
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).