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1
In large saucepan, melt margarine.
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2
Add sugar, flour, cold water, vinegar.
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3
Whisk to mix so there is no lumps and all is mixed well.
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4
Add beaten eggs. Mix.
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5
Cook on low to medium heat stirring until filling starts to thicken. Stir a few more times and set aside.
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6
Place pie crust in a deep dish pie pan.
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7
Flute edges with the back of a fork.
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8
Prick 4 sets of fork tine holes in wheel fashion on the bottom of crust.
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9
Preheat oven to 450 degrees.
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10
Throw beans in the bottom of pie pan.
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11
Bake 8 minutes. Take out of oven.
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12
Lower oven temperature to 375u00b0.
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13
Remove the beans.
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14
Throw one dash salt on the pie crust.
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15
Pour in filling and level evenly.
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16
Wrap tin foil around the edges of the pie crust.
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17
Bake about 40 - 45 minutes. Check. When the filling is lightly browned and a knife stuck in the center comes clean it is done.
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18
Cool in cold box, refrigerator or cooler.
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19
Note: This recipe can be put in a camp oven or cast iron dutch oven over coals. The crust on the bottom may become a little crispy.
