Vinegar Pie Ii Recipe

Name: Vinegar Pie Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 egg yolks; 4 tablespoons all-purpose flour; 1 cup packed brown sugar; 1/8 teaspoon salt; 1 teaspoon ground allspice; 1/4 teaspoon ground mace; 1/4 cup cider vinegar; 2 cups warm water; 1/4 cup butter; 1 (9 inch) pie crust, baked; 3 egg whites; 1/4 teaspoon salt; 1 teaspoon cider vinegar; 6 tablespoons white sugar; 1 1/2 teaspoons cornstarch

Servings: persons

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
1 (9 inch) pie crust, baked
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1
In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2
Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3
Preheat the oven to 325 degrees F (165 degrees C). In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4
Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 egg yolks, 4 tablespoons all-purpose flour, 1 cup packed brown sugar, 1/8 teaspoon salt, and more.

Yes, Vinegar Pie Ii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vinegar Pie Ii

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