Vinegar Pie

*Reprinted from the 1861 Arkansas Delta Cookbook*, this recipe calls for a toasted meringue topping. Recipe makes 1 pie (6-8 servings)

Whatcha Need:

• 1 cup granulated sugar
• 3 heaping Tablespoons all-purpose flour
• 1 cup cold water
• 3 egg yolks (set whites aside)
• 1 whole egg
• 2 Tablespoons unsalted butter
• 6 Tablespoons white vinegar
• 1 frozen 9-inch pie shell, thawed

Whatcha Do:

1. Preheat oven to 350ºF.

2. Mix flour and sugar in a medium saucepan.

3. Add and mix each: water, egg yolks, whole egg, butter, and vinegar.

4. Cook over medium high heat until thick.

5. Pour into pie shells and bake for 45 minutes. Remove from oven and apply meringue (see recipe below).

For the Meringue:

1. Beat the reserved 3 egg whites to soft peaks stage.

2. Slowly add 4 Tablespoons granulated sugar and continue to beat until stiff peaks are formed.

3. Spread over top of pie, return to oven and brown. Remove and cool for 30 minutes before serving.