Vinegar Pie Ii

15 ingredients
4 steps

Ingredients

  • 3 egg yolks
  • 4 tablespoons all-purpose flour
  • 1 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground mace
  • 1/4 cup cider vinegar
  • 2 cups warm water
  • 1/4 cup butter
  • 1 (9 inch) pie crust, baked
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1 teaspoon cider vinegar
  • 6 tablespoons white sugar
  • 1 1/2 teaspoons cornstarch

Directions

  1. 1
    In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
  2. 2
    Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
  3. 3
    Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
  4. 4
    Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

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