Prep 15 mins
Cook 35 mins
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.
- 3 large egg yolks
- 4 tablespoons all-purpose flour
- 1 cup brown sugar, packed
- 1⁄8 teaspoon salt
- 1 teaspoon ground allspice
- 1⁄4 teaspoon mace
- 1⁄4 cup cider vinegar
- 2 cups warm water
- 1⁄4 cup butter, softened
- 1 (9 inch) baked pie crusts
- 3 large egg whites
- 1⁄4 teaspoon salt
- 1 teaspoon cider vinegar
- 6 tablespoons granulated sugar
- 1 1⁄2 teaspoons cornstarch
- 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.