Amish Vinegar Pie

"This pie is opaque, quivery and spicy and the taste of vinegar is not overly pronounced. If you did not know it contained vinegar. I don't think you would guess. I love to serve this pie to guests and watch the look on their face when I mention the ingredients."
 
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Ready In:
50mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...
 
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