Vinegar Pie (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A traditional Southern farm favorite, made using ingredients always on hand, this is one pie that tastes much better than you'd imagine[.] Ingredients:
basic pie pastry, blind-baked in a 9-inch pie pan and cooled |
2 cups water |
1/2 cup all-purpose flour |
2 cups sugar |
2 eggs, beaten until frothy |
6 tablespoons apple cider vinegar |
2 teaspoons limoncello, or other lemon-flavored liqueur, or lemon extract |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.
3. Pour into the cooled pastry shell and refrigerate until set, about 3 hours.
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