-
1
Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round.
-
2
Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang.
-
3
Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan.
-
4
Prick bottom of shell all over with a fork and chill 15 minutes.
-
5
Preheat oven to 400F.
-
6
Line shell with foil and fill with pie weights.
-
7
Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes.
-
8
Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more.
-
9
Whisk together eggs and 1/4 cup sugar in a bowl until blended well.
-
10
Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar.
-
11
Bring to a boil, whisking until sugar is dissolved.
-
12
Add to egg mixture in a slow stream, whisking constantly.
-
13
Pour filling into 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.
-
14
(Do not boil.)
-
15
Immediately pour filling into a 2-cup glass measure.
-
16
If pie shell is not ready, cover surface of filling with a round of wax paper.
-
17
Reduce oven temperature to 350F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning).
-
18
Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack.
-
19
Dust evenly with cinnamon.
