Vinegar Pie III recipe

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Ingredients

1 ½ cups white sugar
4 tablespoons all-purpose flour
4 tablespoons distilled white vinegar
3 egg yolks, beaten
3 egg whites
2 ½ cups hot water
½ teaspoon lemon extract
1 teaspoon butter
1 (9 inch) pie crust, baked

Nutrition Info

271.4 calories
carbohydrate: 48.6 g
cholesterol: 78.2 mg
fat: 7.4 g
fiber: 0.3 g
protein: 3.5 g
saturatedFat: 2.6 g
servingSize: -
sodium: 131.6 mg
sugar: 38.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix sugar and flour, add vinegar and beaten egg yolks. Mix well.

  2. Add 1 cup hot water. Heat remaining 1 1/2 cups water to boiling and stir in egg yolk mixture. Boil mixture until thick. Remove from heat.

  3. Add lemon extract and butter. Cool. Pour into a baked pie shell.

  4. Preheat oven to 350 degrees F (175 degrees C). Beat egg whites until stiff, add 6 Tablespoons sugar and 1/4 teaspoon cream of tartar and continue beating until it holds a peak. Pile meringue onto filling. Bake until meringue is lightly browned, 10 - 15 minutes.

Recipe Yield

1 9-inch pie

Recipe Note

An old fashioned pie. Vinegar pie with a meringue topping. Use heaping tablespoons of flour.

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