Old-Fashioned Vinegar Pie
makes one 9-inch pie
Guests and family will never guess the secret of this surprising dessert, a refreshing change from the usual pumpkin, apple or pecan pies at the holiday table. Use a pie crust recipe that you trust or buy one.
This recipe is part of the Barbara Kafka Dessert Anthology.
3/4 cup boiling water
4 tablespoons cornstarch
4 tablespoons cold water
3 egg yolks
1 cup sifted brown sugar
1/4 teaspoons salt
3/4 cup malt vinegar
2 tablespoons butter
1 baked (9-inch) pie shell
Meringue Topping:
4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
6 tablespoons sugar
prep: 20 minutes
total: 35 minutes
heavy-bottomed saucepan
bowl
whisk
1. Bring a pot of water to the boil.
2. In a small bowl, whisk cornstarch and cold water together until smooth.
3. In a heavy sauce pan, whisk together yolks, sugar, salt and vinegar. Add butter and 3/4 cup boiling water. Over low heat, whisk constantly until the butter melts. Add about 1/2 cup of the mixture to the cornstarch mixture, stirring until smooth. Pour this mixture back into the saucepan and whisk until thick. Remove from heat and continue to whisk until cool. (Makes about 1 3/4 cups filling.)
4. Meanwhile make the meringue: Preheat oven to 350F. Place the whites in a bowl with the cream of tartar and salt, beat until frothy add the sugar slowly by the spoonful, beating until very stiff.
5. Pour the pie filling into the shell and cover with meringue edge to edge. Bake until light gold (12 to 15 minutes.)
