Prep 25 mins
Cook 20 mins
This is a combination of recipes and I finally hit on something that everyone in my family likes. It tastes somewhat like lemon meringue.
- 1 1⁄4 cups sugar
- 3 eggs, beaten
- 1⁄4 cup cider vinegar
- 1⁄3 cup flour
- 2 cups water
- 3 tablespoons butter
- 2 teaspoons vanilla extract
- 1 (9 inch) deep dish pie shells
- cinnamon, and
- nutmeg, for dusting
- whipped cream (to garnish) (optional)
- Prepare whatever pie crust you are using and blind bake it until it’s light golden brown. The filling needs to go in a hot pie shell so start preparing your filling when the crust has about 20 minutes left to bake.
- Make filling while pie shell bakes. Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 1 cup sugar in a 1 quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add a small amount, about 2 tablespoons, to the egg mixture and mix well. Add another 2 to 3 tablespoons and mix well. Add the rest of the flour mixture to egg mixture in a slow stream, whisking constantly.
- Pour filling back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into the hot pie shell. Do not overfill, you may have a bit of filling left.
- Reduce oven temperature to 350°F Cover rim of crust with a pie shield or foil to prevent overbrowning. Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon and freshly ground nutmeg. If desired garnish with whipped cream.