Vinegar Pie

Directions

1. 1
   Prepare whatever pie crust you are using and blind bake it until its light golden brown.
2. 2
   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.
3. 3
   Make filling while pie shell bakes.
4. 4
   Whisk together eggs and 1/4 cup sugar in a bowl until blended well.
5. 5
   Whisk together flour and remaining 1 cup sugar in a 1 quart heavy saucepan, then whisk in water and vinegar.
6. 6
   Bring to a boil, whisking until sugar is dissolved.
7. 7
   Add a small amount, about 2 tablespoons, to the egg mixture and mix well.
8. 8
   Add another 2 to 3 tablespoons and mix well.
9. 9
   Add the rest of the flour mixture to egg mixture in a slow stream, whisking constantly.
10. 10
    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 175F on an instant-read thermometer, 12 to 15 minutes.
11. 11
    (Do not boil.)
12. 12
    Immediately pour filling into the hot pie shell.
13. 13
    Do not overfill, you may have a bit of filling left.
14. 14
    Reduce oven temperature to 350F Cover rim of crust with a pie shield or foil to prevent overbrowning.
15. 15
    Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack.
16. 16
    Dust evenly with cinnamon and freshly ground nutmeg.
17. 17
    If desired garnish with whipped cream.