Southern Vinegar Pie
Make this delicious old-time dessert using basic pantry ingredients. This tart, lemony-flavored custard pie, topped with meringue, is a Southern favorite.
1 (9-inch) pre-baked pie crust*
1 cup granulated sugar
1/4 cup vinegar, white distilled or apple cider
2 teaspoons lemon extract
2 tablespoons cornstarch
2 cups boiling water
2 large egg yolks
2 large egg whites
3 tablespoons granulated sugar
- Preheat oven to 350°F (175°C).
- For Crust: Pre-bake crust for 10 to 12 minutes; set aside.
- For Filling: In a saucepan, mix together sugar, vinegar, lemon extract and cornstarch; slowly add boiling water, stirring constantly, until mixture becomes thick. Remove from heat and let cool, about 30 minutes.
- When cooled, whisk in egg yolks and pour into prepared pie crust.
- Bake for 20 minutes, or until the center is set. Remove from oven and let cool; move oven rack up closer to broiler but with enough room to accomodate pie and preheat broiler.
- For Meringue: Beat egg whites until they begin to hold soft peaks, then gradually add second addition of sugar while beating. Continue until all sugar is incorporated and egg whites are holding stiff, glossy peaks. Spread meringue on top of baked pie, randomly drawing spatula up to form little peaks; place under broiler until top is lightly browned, about 5 minutes.
Makes 6 to 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.