Vinegar Pie

Directions

1. 1
   Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round.
2. 2
   Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang.
3. 3
   Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan.
4. 4
   Prick bottom of shell all over with a fork and chill 15 minutes.
5. 5
   Preheat oven to 400F.
6. 6
   Line shell with foil and fill with pie weights.
7. 7
   Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes.
8. 8
   Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
9. 9
   Whisk together eggs and 1/4 cup sugar in a bowl until blended well.
10. 10
    Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar.
11. 11
    Bring to a boil, whisking until sugar is dissolved.
12. 12
    Add to egg mixture in a slow stream, whisking constantly.
13. 13
    Pour filling into 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.
14. 14
    (Do not boil.)
15. 15
    Immediately pour filling into a 2-cup glass measure.
16. 16
    If pie shell is not ready, cover surface of filling with a round of wax paper.
17. 17
    Reduce oven temperature to 350F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning).
18. 18
    Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack.
19. 19
    Dust evenly with cinnamon.