Vinegar Pie 3
Author/Submitted by: Servings: 9 Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/4
c
Sugar 1/4
c
Flour 1
tb
Lemon Zest,
grated
1/2
c
Cider Vinegar 2
c
-Water 3
Eggs,
well beaten
1
tb
Butter
Pie dough,
9-inch
Directions:
Preheat oven to 425 degrees F. Line a 9-inch pie pan with rolled out
dough, then trim and flute the edges to make a decorative border.
Combine sugar, flour and lemon zest in a heavy saucepan, and stir
ingredients until thoroughly blended. Add cider vinegar, stirring or
whisking constantly. Add the water. Place pan over medium heat, bring
mixture to a boil, and cook, stirring constantly for 1 minute. Remove
pan from heat and stir a little of the hot mixture into the eggs,
then stir the warmed eggs back into the remaining hot mixture. Stir
in the butter. Pour the warm filling mixture into the prepared pie
shell and bake for 10 minutes. Reduce heat to 350 degrees and
continue baking 30 minutes more. Remove pie from the oven and let it
cool completely on a rack before serving. The filling will seem quite
liquid, but it will firm as the pie cools.
Makes 9 servings.
Nutrition Information per serving: calories, 262; fat 9.2 grams;
carbohydrate, 42 grams, cholesterol, 65 milligrams; sodium, 142
milligrams.
Source: Fannie Farmer Baking Book From The Cookie Lady's Files (Sylvia
Mease) Posted by Robbie Shelton. Reposted by Fred Peters. From: Ronda
Eikenberry Date: 06-10-93
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