Title: Vinegar Pie 3
Categories: Dessert Pie
Yield: 9 Servings

1 1/4	c	Sugar
1/4	c	Flour
1	tb	Lemon Zest; grated
1/2	c	Cider Vinegar
2	c	-Water
3		Eggs; well beaten
1	tb	Butter
		Pie dough; 9-inch

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 Lady's Files (Sylvia Mease) Posted by Robbie Shelton. Reposted by Fred Peters. From: Ronda Eikenberry Date: 06-10-93

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