Vinegar Pie Recipe - Cooking Index
Vinegar Pie Recipe - Cooking Index
| 1 | Pie crust - your choice, fresh or frozen | |
| 1 cup | 237ml | Water |
| 1/4 cup | 15g / 0.5oz | All purpose flour |
| 1 cup | 198g / 7oz | Sugar |
| 1 | Egg - beaten frothy | |
| 3 tablespoons | 45ml | Apple cider vinegar |
| 1 teaspoon | 5ml | Lemon extract |
Follow instructions on pie crust to pre-bake it. Cool baked shell completely.
In a heavy 2 quart saucepan, bring water to boil.
In a small bowl, combine flour and sugar, tossing with a fork to blend.
Add flour-sugar mixture to boiling water and cook, whisking often, until thickened (about 5 minutes).
Remove from heat and slowly add egg, whisking vigorously.
Return to medium low heat and cook, whisking, until smooth and velvety (about 2 minutes).
Add vinegar and lemon extract and whisk just to blend. Turn into cooled pastry shell and refrigerate until set (about 2 hours).
This recipe is from the book, "Eating Southern Style: A Taste of the South", by Terry Thompson. Published by HP Books, ISBN 1-55788-080-8. I highly recommend this book! Find it today at your local bookstores.
Source:
Eating Southern Style by Terry Thompson
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