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Ingredients
| eggs: 3 (yolks, large) |
| all-purpose flour (unsifted): 4 Tbl |
| light brown sugar (packed): 1 cup (packed) |
| salt: 1/8 tsp |
| allspice: 1 tsp |
| ground mace: 1/4 tsp |
| apple cider vinegar: 1/4 cup |
| water: 2 cups (warm) |
| salted butter: 1/4 cup (softened) |
| 9" pie shells: 1 shell (baked) |
| eggs: 3 (whites, large) |
| salt: 1/4 tsp |
| apple cider vinegar: 1 tsp |
| granulated sugar: 6 Tbl |
| cornstarch: 1 1/2 tsp |
Amish Vinegar Pie
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
7 serving(s)
Tags
- In the top of a double boiler, beat the egg yolks, well.
- Combine the flour, sugar, salt and spices and blend into the egg yolks.
- Add the vinegar and mix and 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°F.
- In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- Gradually add the sugar, 1 tbsp 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 5-8 minutes, or until the meringue is golden brown.
- Cool the pie completely and then refrigerate.