Vinegar Pie

Recipe Ingredients

		Basic pie pastry - blind-baked in
		A 9" pie pan and cooled
2 cups	474ml	Water
1/2 cup	31g / 1.1oz	All-purpose flour
2 cups	396g / 13oz	Sugar
2		Eggs - beaten until frothy
6 tablespoons	90ml	Apple cider vinegar
2 teaspoons	10ml	Limoncello
		= (or other lemon-flavored liqueur, or
		Lemon extract)

Recipe Instructions

Preheat the oven to 350 degrees.

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.

Pour into the cooled pastry shell and refrigerate until set, about 3 hours.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B29) - from the - TV FOOD NETWORK

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