Vinegar Pie 3 Recipe
Yield: 9 servingsYield: 9 servings
Recipe by luhu.jp
Ingredients:
1 1/4 cup: sugar,
1/4 cup: flour,
1 tablespoon: lemon zest, grated
1/2 cup: cider vinegar water,
3: eggs, well beaten
1 tablespoon: butter,
1: pie dough, 9-inch
Directions:
Preheat oven to 425 degrees F. Line a 9-inch pie pan with rolled out dough,
then trim and flute the edges to make a decorative border. Combine sugar,
flour and lemon zest in a heavy saucepan, and stir ingredients until
thoroughly blended. Add cider vinegar, stirring or whisking constantly. Add
the water. Place pan over medium heat, bring mixture to a boil, and cook,
stirring constantly for 1 minute. Remove pan from heat and stir a little of
the hot mixture into the eggs, then stir the warmed eggs back into the
remaining hot mixture. Stir in the butter. Pour the warm filling mixture
into the prepared pie shell and bake for 10 minutes. Reduce heat to 350
degrees and continue baking 30 minutes more. Remove pie from the oven and
let it cool completely on a rack before serving. The filling will seem
quite liquid, but it will firm as the pie cools.
Makes 9 servings.
Nutrition Information per serving: calories, 262; fat 9.2 grams;
carbohydrate, 42 grams, cholesterol, 65 milligrams; sodium, 142 milligrams.
Source: Fannie Farmer Baking Book From The Cookie Ladys Files (Sylvia
Mease) Posted by Robbie Shelton. Reposted by Fred Peters. From: Ronda
Eikenberry Date: 06-10-93
Yield: 9 servings
Source from luhu.jp
then trim and flute the edges to make a decorative border. Combine sugar,
flour and lemon zest in a heavy saucepan, and stir ingredients until
thoroughly blended. Add cider vinegar, stirring or whisking constantly. Add
the water. Place pan over medium heat, bring mixture to a boil, and cook,
stirring constantly for 1 minute. Remove pan from heat and stir a little of
the hot mixture into the eggs, then stir the warmed eggs back into the
remaining hot mixture. Stir in the butter. Pour the warm filling mixture
into the prepared pie shell and bake for 10 minutes. Reduce heat to 350
degrees and continue baking 30 minutes more. Remove pie from the oven and
let it cool completely on a rack before serving. The filling will seem
quite liquid, but it will firm as the pie cools.
Makes 9 servings.
Nutrition Information per serving: calories, 262; fat 9.2 grams;
carbohydrate, 42 grams, cholesterol, 65 milligrams; sodium, 142 milligrams.
Source: Fannie Farmer Baking Book From The Cookie Ladys Files (Sylvia
Mease) Posted by Robbie Shelton. Reposted by Fred Peters. From: Ronda
Eikenberry Date: 06-10-93
Yield: 9 servings
Source from luhu.jp