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Title: Vinegar Pie 4
Categories: Dessert Pie
Yield: 6 Servings
| 1/4 | c | Unbleached Flour |
| 1/2 | ts | Ground Nutmeg |
| 1/2 | ts | Ground Cinnamon |
| 1/2 | ts | Ground Allspice |
| 1/2 | ts | Ground Cloves |
| 1 | ds | Salt |
| 4 | lg | Egg Yellows (Yolks) |
| 2 | lg | Egg Whites |
| 1 | c | Sugar |
| 1 | c | Sour Cream (Commercial) |
| 3 | tb | Melted Butter |
| 3 | tb | Cider Vinegar |
| 1 | c | Coarsely Chopped Walnuts Or Pecans |
| 1 | c | Raisins |
Prepare an unbaked single pie crust. NOTE: This is a version (Updated slightly) of a very old recipe. It was used by many a farmer's wife and frontier wife to use up sour milk and cream for a dessert. The vinegar is used to preserve the pie where there was no refrigeration. It is basically a spice custard pie.
Prepare the pastry and line a 9-inch pie pan. Chill while making the filling.
Sift the flour, spices, and salt together and set aside
Beat the egg yellows thoroughly. Wash and dry the beater, then beat the 2 egg whites until they stand in peaks. Gently fold the sugar into the egg whites and stir into the yellows. Add the flour mixture alternately with the sour cream.
Combine the butter, vinegar, nuts, and raisins and stir into the filling. Pour into the pie shell and bake in a preheated 450 degree F. Oven for 10 minutes. Reduce the heat to 400 degrees F. and bake 5 minutes. Then turn the heat down to 350 degrees F. and continue baking for about 15 minutes or until the filling is set. Cool. May be served with whipped cream, if desired.
From The Complete Book Of Pickles & Relishes by Leonard L Levine Copyright 1965
Posted by Rich Harper.
Reposted by Fred Peters.
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