Vinegar Meringue Pie

Yep, Vinegar pie. I found this old recipe and just had to try it out. I could not imagine any pie made with vinegar being any good. I was completely wrong. I would wager that if this was served and no one told of the vinegar everyone would be pleasantly surprised. It’s filling is a spiced custard topped with meringue. I’m not sure that I would ever make it again; at least I can say I gave it a try.

Vinegar Meringue Pie

Filling:

6 egg yolks

1/2 cup flour

1 cup brown sugar

1/8 teaspoon salt

1 teaspoon allspice

1/4 teaspoon mace

1/4 cup apple cider vinegar

2 cups warm water

1/4 cup butter, room temperature

9 inch pre-baked pie crust

Meringue:

6 egg whites

1/4 teaspoon salt

1 teaspoon apple cider vinegar

8 teaspoons extra fine granulated sugar

1 1/2 teaspoons cornstarch

In the top of a double boiler, beat the egg yolks, flour, sugar and spices. Whisk in the vinegar and warm water. Cook until mixture thickens. Remove from heat , stir in butter. Set aside to cool slightly.

While filling is cooling slightly , make the meringue.

Preheat oven to 325 degrees.

In a bowl of a mixer fitted with a whisk attachment, beat together egg whites , salt and vinegar. Beat until soft peaks form. Combine the extra fine sugar and cornstarch and begin adding while beating a tablespoon at a time to the egg whites . Beat until stiff peaks are formed.

Place filling into baked crust. Place the meringue on top of filling , making sure to have the meringue completely to the edges.

Bake in oven until meringue is golden brown. Completely cool pie and place in  refrigerator until well chilled.