Ranch Kitchen Vinegar Pie

"Wow--if you've never tried vinegar pie, don't be put off. This pie is really delicious. It's sort of like lemon, sort of creamy, really good. And cheap to make, less hassle than lemon or lime. From an old, reliable pie cookbook--The Farm Journal Complete Pie Book. This dessert is even faster if you use a ready-to-unroll, refrigerated pie crust."
 
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photo by PainterCook photo by PainterCook
photo by PainterCook
Ready In:
40mins
Ingredients:
10
Serves:
8
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ingredients

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directions

  • Place egg yolks in top of double boiler over medium heat. Add sugar and salt. Gradually add boiling water, stirring constantly.
  • Add vinegar and cornstarch dissolved in the cold water. Cook over boiling water til thick and smooth, about 12 minutes. Stir to prevent scorching. Do not undercook or filling will have a raw taste.
  • Remove from heat. Add lemon extract and stir til filling is smooth and blended, scraping sides of saucepan with a spatula.
  • Pour hot filling into pie shell. Top lukewarm filling with meringue: Be sure the 3 egg whites are room temperature. Beat with 1/4 teaspoon cream of tartar, 1/4 teaspoons salt, 1/2 teaspoons vanilla in mixer at medium speed only til frothy.
  • Gradually add 6 tablespoons of sugar, beating at high speed until glossy peaks form.
  • Spread meringue to edges of filling in shell to seal the crust. Mound the rest on top and distribute.
  • Bake in 350°F oven 12-15 minutes, until meringue is lightly browned.
  • Let cool at least 30 minutes before cutting. After 30 minutes, put the pie in the fridge until ready to eat.

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RECIPE SUBMITTED BY

I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware. <br> <br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients. <br> <br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below. <br> <br><embed src=http://www.ecrater.com/widget.swf quality=high bgcolor=#ffffff width=266 height=268 name=widget align=middle allowScriptAccess=sameDomain allowFullScreen=false type=application/x-shockwave-flash pluginspage=http://www.macromedia.com/go/getflashplayer flashVars=&path_xml=widget.php&size=s&shape=sq&sid=54996&flash=1/> <br> <br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient. <br> <br><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket> <br> <br><img src=http://i7.photobucket.com/albums/y254/Missymop/curriedcurrajongs.jpg border=0 alt=Photobucket> <br> <br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
 
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