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Vinegar Pie, 2 recipes

Source of Recipe

from KarenM, a cookingdaily newsletter reader
Vinegar Pie #1

1 cup of water
2 eggs
2 Tablespoons of vinegar
1 cup of sugar
2 Tablespoons of flour
1 Tablespoons of butter
1/2 teaspoon of lemon extract
1, 9 inch baked pie crust

Mix together the sugar, water, eggs, vinegar, and the flour in the top
of a double boiler. Cook, stirring constantly until the mixture is
smooth and thick. Remove the mixture from the heat and stir in the
lemon extract and the butter. Pour into the pie crust and let
cool. Top with whipped cream if you like.



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Vinegar Pie #2

1, 9 inch unbaked pie crust
1 1/4 c. sugar
1/4 c. flour
1 Tbsp. grated lemon zest
1/2 c. cider vinegar
2 c. water
3 eggs, well beaten
1 Tbsp. butter

Preheat the oven to 425 F.
Combine sugar, flour, and lemon zest in a saucepan and stir them together
until thoroughly blended.
Add cider vinegar while stirring or whisking constantly, then add the water.
Place over medium heat, bring the mixture to a boil and cook, stirring
constantly, for 1 minute.
Remove from heat and stir a little of the hot mixture into the eggs, then
stir the warmed egg mixture into the remaining hot mixture.
Stir in butter.
Pour the mixture into the prepared pie shell and bake for 10 minutes at
425 and then reduce heat to 350 and continue baking for 30 minutes more.
Remove the pie from the oven and let it cool completely before serving.
The filling will seem quite liquid, but will firm as the pie cools.