Amish Vinegar Pie
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
PIE
- 3 large egg yolks
- 59.16 ml all-purpose flour
- 236.59 ml brown sugar, packed
- 0.61 ml salt
- 4.92 ml ground allspice
- 1.23 ml mace
- 59.14 ml cider vinegar
- 473.18 ml warm water
- 59.14 ml butter, softened
- 9 inch baked pie crusts
-
MERINGUE TOPPING
- 3 large egg whites
- 1.23 ml salt
- 4.92 ml cider vinegar
- 88.74 ml granulated sugar
- 7.39 ml cornstarch
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...