Vinegar Pie II Best Dishes

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Vinegar Pie II

"Vinegar pies have been famous everywhere in the Midwest. They used vinegar due to the fact lemons were often scarce and too high priced for us of a women."

Ingredients :

three egg yolks
4 tablespoons all-motive flour
1 cup packed brown sugar
1/eight teaspoon salt
1 teaspoon floor allspice
1/four teaspoon floor mace
1/four cup cider vinegar
2 cups heat water
1/4 cup butter
1 (nine inch) pie crust, baked
3 egg whites
1/four teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

Instructions :

Prep :	Cook : 8M	Ready in :

In the pinnacle of a double boiler, beat the egg yolks nicely. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/four cup cider vinegar and mix, then upload the nice and cozy water. Simmer over boiling water for 25 minutes, or till the combination is thickened; the water need to simply attain the lowest of the top pan.
Stir within the butter and funky slightly, approximately 15-20 mins, without stirring. Pour the warm filling into the baked shell; set aside to chill.
Preheat the oven to 325 levels F (a hundred sixty five stages C). In a massive mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar till soft peaks shape. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating till stiff peaks shape; sprinkle inside the cornstarch simply before the beating is completed. The peaks must not topple over whilst the beater is raised.
Spread the meringue over the filling all the manner to the edge of the pastry. Bake for 15-18 minutes, or till the meringue is golden brown. Cool the pie absolutely after which refrigerate.

Notes :

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