Vinegar Pie
Despite its name, this is a good, sweet pie.
Ingredients:
- 2 eggs, separated, at room temperature
- 1 tablespoon butter
- 1 cup plus 2 tablespoons sugar, divided
- 2 tablespoons cornstarch
- 1 cup boiling water
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1 baked 9-inch piecrust
Preparation:
- Preheat oven to 350°F.
- In a heavy saucepan, combine the egg yolks, butter, 1 cup of the sugar and cornstarch.
- Stir in the boiling water and vinegar.
- Cook over low-medium heat, stirring constantly, until mixture thickens.
- Stir in lemon juice.
- Pour filling into baked 9-inch piecrust.
- Beat the egg whites until foamy.
- Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form.
- Spread meringue over hot filling, sealing to edges.
- Bake for 12 to 15 minutes until meringue is lightly browned.
Note: To minimize "weeping," spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade.
Below are links to our piecrust recipes. Either standard or butter pastry is right for this pie.
Ready in: 1 Hr 15 Min