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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Units: US | Metric
- 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
- 1In the top of a double boiler, beat the egg yolks, well.
- 2Combine the flour, sugar, salt and spices and blend into the egg yolks.
- 3Add the vinegar and mix and then add the warm water.
- 4Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
- 5Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
- 6Pour the warm filling into the baked shell.set aside to cool.
- 7Preheat the oven to 325°F.
- 8In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
- 9Gradually add the sugar, 1 tbsp at a time, continue beating until stiff peaks form.
- 10Sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
- 11Spread the meringue over the filling all the way to the edge of the pastry.
- 12Bake for 5-8 minutes, or until the meringue is golden brown.
- 13Cool the pie completely and then refrigerate.
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Nutritional Facts for Amish Vinegar Pie
Serving Size: 1 (159 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 466.5
- Calories from Fat 180
- Total Fat 20.0 g
- Saturated Fat 8.1 g
- Cholesterol 125.2 mg
- Sodium 404.0 mg
- Total Carbohydrate 67.1 g
- Dietary Fiber 1.3 g
- Sugars 48.1 g
- Protein 5.6 g