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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients. Ingredients:
3 large egg yolks |
4 tablespoons all-purpose flour |
1 cup brown sugar, packed |
1/8 teaspoon salt |
1 teaspoon ground allspice |
1/4 teaspoon mace |
1/4 cup cider vinegar |
2 cups warm water |
1/4 cup butter, softened |
1 (9 inch) baked pie crusts |
3 large egg whites |
1/4 teaspoon salt |
1 teaspoon cider vinegar |
6 tablespoons granulated sugar |
1 1/2 teaspoons cornstarch |
Directions:
1. In the top of a double boiler, beat the egg yolks, well.
2. Combine the flour, sugar, salt and spices and blend into the egg yolks.
3. Add the vinegar and mix and then add the warm water.
4. Simmer over boiling water for 25 minutes or until the mixture is thickened - the water should just reach the bottom of the top pan.
5. Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
6. Pour the warm filling into the baked shell.set aside to cool.
7. Preheat the oven to 325°F.
8. In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
9. Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
10. Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
11. Spread the meringue over the filling all the way to the edge of the pastry.
12. Bake for 5-8 minutes, or until the meringue is golden brown.
13. Cool the pie completely and then refrigerate.
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