Liqueur Vinegar Pie

Little updated twist on an classic, old-fashioned dessert!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  pre made  pie crust, blind baked in 9-inch pan and cooled
• 2  cups water
• 1⁄2 cup all-purpose flour
• 2  cups sugar
• 2  eggs, beaten until frothy
• 6  tablespoons apple cider vinegar
• 2  teaspoons  limoncello or 2  teaspoons  other  lemon-flavored liqueur or 2  teaspoons  lemon extract

Directions

1. Preheat the oven to 350 degrees F.
2. In a heavy 2-quart saucepan, bring the water to a boil.
3. In a small bowl, combine the flour and sugar, tossing with a fork to blend.
4. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes. Remove from heat and slowly add the eggs, whisking vigorously.
5. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes.
6. Add the vinegar and lemon extract and whisk just to blend.
7. Pour into the cooled pastry shell and refrigerate until set, about 3 hours.