Vinegar Pie VIII

Cider vinegar and grated lemon rind distinguish this old-fashioned pie. The filling is cooked until it thickens and then poured into a waiting crust to bake. Serve it with whipped cream garnished with a bit more grated lemon rind.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 259 Calories

Ingredients

• 1 tablespoon lemon zest
• 1 ¼ cups white sugar
• ¼ cup all-purpose flour
• 1 tablespoon butter
• 2 cups water
• 3 eggs, beaten
• 1 (9 inch) pie shell
• ½ cup cider vinegar

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

In a large saucepan, combine sugar, flour, and lemon rind. Mix well, then whisk in vinegar and water. Cook mixture over medium heat, stirring constantly, until it comes to a boil. Continue to boil and stir for 1 minute. Remove from heat.

Step 3

Place eggs in a medium bowl. Slowly whisk 1/2 cup of sugar mixture into eggs. Whisk egg mixture back into remaining sugar mixture. Stir in butter or margarine. Pour mixture into pastry shell.

Step 4

Bake in preheated oven for 10 minutes. Reduce heat and bake 30 minutes more. Filling will still be liquidy but will firm as pie cools. Cool completely before serving.