Vinegar Pie

A traditional Southern "farm" favorite, made using ingredients always on hand, this is one pie that tastes much better than you'd imagine[.]

Total Time:
3 hr 25 min
Prep:
10 min
Inactive:
3 hr
Cook:
15 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Basic pie pastry, blind-baked in a 9-inch pie 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 other lemon-flavored liqueur, or lemon extract
Directions

Preheat the oven to 350 degrees F.

In a heavy 2-quart saucepan, bring the water to a boil. In a small bowl, combine the flour and sugar, tossing with a fork to blend. 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. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes. Add the vinegar and lemon extract and whisk just to blend.

Pour into the cooled pastry shell and refrigerate until set, about 3 hours.


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