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1
Prepare whatever pie crust you are using and blind bake it until its light golden brown.
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2
The filling needs to go in a hot pie shell so start preparing your filling when the crust has about 20 minutes left to bake.
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3
Make filling while pie shell bakes.
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4
Whisk together eggs and 1/4 cup sugar in a bowl until blended well.
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5
Whisk together flour and remaining 1 cup sugar in a 1 quart heavy saucepan, then whisk in water and vinegar.
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6
Bring to a boil, whisking until sugar is dissolved.
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7
Add a small amount, about 2 tablespoons, to the egg mixture and mix well.
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8
Add another 2 to 3 tablespoons and mix well.
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9
Add the rest of the flour mixture to egg mixture in a slow stream, whisking constantly.
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10
Pour filling back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175F on an instant-read thermometer, 12 to 15 minutes.
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11
(Do not boil.)
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12
Immediately pour filling into the hot pie shell.
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13
Do not overfill, you may have a bit of filling left.
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14
Reduce oven temperature to 350F Cover rim of crust with a pie shield or foil to prevent overbrowning.
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15
Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack.
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16
Dust evenly with cinnamon and freshly ground nutmeg.
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17
If desired garnish with whipped cream.
