Vinegar Pie
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Make pie shell: Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round
2
Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang
3
Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan
4
Prick bottom of shell all over with a fork and chill 15 minutes
5
Preheat oven to 400°F
6
Line shell with foil and fill with pie weights
7
Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes
8
Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more
9
Roll out half of pastry dough (reserve remainder for another use) on a lightly floured surface with a floured rolling pin into a 12-inch round
10
Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang
11
Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan
12
Prick bottom of shell all over with a fork and chill 15 minutes
13
Preheat oven to 400°F
14
Line shell with foil and fill with pie weights
15
Bake in middle of oven until edge is pale golden and sides are set, about 20 minutes
16
Remove weights and foil and bake shell until bottom is golden, 8 to 10 minutes more
17
Make filling while shell bakes: Whisk together eggs and 1/4 cup sugar in a bowl until blended well
18
Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar
19
Bring to a boil, whisking until sugar is dissolved
20
Add to egg mixture in a slow stream, whisking constantly
21
Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes
22
(Do not boil
23
) Immediately pour filling into a 2-cup glass measure
24
If pie shell is not ready, cover surface of filling with a round of wax paper
25
Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning)
26
Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack
27
Dust evenly with cinnamon
28
Whisk together eggs and 1/4 cup sugar in a bowl until blended well
29
Whisk together flour and remaining 3/4 cup sugar in a 1-quart heavy saucepan, then whisk in water and vinegar
30
Bring to a boil, whisking until sugar is dissolved
31
Add to egg mixture in a slow stream, whisking constantly
32
Pour filling into saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes
33
(Do not boil
34
) Immediately pour filling into a 2-cup glass measure
35
If pie shell is not ready, cover surface of filling with a round of wax paper
36
Reduce oven temperature to 350°F, then pour hot filling into baked pie shell in middle of oven and cover rim of crust with a pie shield or foil (to prevent overbrowning)
37
Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack
38
Dust evenly with cinnamon