Vinegar Pie, 12/13/12 - KATV - Breaking News, Weather and Razorback Sports

Vinegar Pie, 12/13/12

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Chef Mark Abernathy   Red Door and Loca Luna Recipe

 

Bake off one 9" pasty pie crust

 

2 Cups water

½ cup all-purpose flour

2 cups light brown sugar

3 eggs, beaten until frothy

6 tablespoons apple cider vinegar

2 teaspoons lemon extract

Zest from one lemon

 

Preheat oven to 350 degrees F

 

Bring water to a boil in a heavy saucepan. In a small bowl toss together flour and sugar. Slowly add the flour to the boiling water and whisk often until thickened. Remove from heat and gradually add the beaten eggs, whisking quickly. Return to low heat, whisk and cook for 3 more minutes.

Remove and add the vinegar and extract, whisk to blend. Pour into pie shell and refrigerate for 3 hours. 

 

Serve with dollop of whipped cream

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  • Melinda's chocolate peanut butter "dump" cake

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