Vinegar Pie Ii

Ingredients

• Servings: 1
• 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 sugar
• 1 1/2 teaspoons cornstarch

Recipe

• 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.
• 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.
• 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.
• 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.