1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks
1 whole egg
2 tbsp. butter
6 tbsp. vinegar
1 (9 inch) pie crust, bakedInstructions:
Mix sugar and flour in saucepan.
Add water, egg yolks (reserve egg whites), whole egg, butter and vinegar.
Cook until thick.
Pour into baked 9 inch pie shell.For Meringue:
Beat reserved egg whites until stiff.
Add 4 tablespoons sugar, spread over pie.
Brown meringue lightly.
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46 minutes ago
10 comments:
I think this would be very similar to Buttermilk Pie. Consider that the way to "sour" milk is to add vinegar. Probably quite good. :-)
You know, you're right. I was reading the recipe and trying to imagine what on earth it must taste like, and failing utterly. I've never had buttermilk pie, but now I've established a taste in my head. The eggs were what drew my attention, so I figured it must be some sort of custard pie, but Ive never had custard pie either.
I know I'll be consulting my Joy of Cooking when it comes time for the meringue. I've never made one before, and these instructions seem deceptively simple.
I think I'm going to try making this tonight. It's too weird sounding not to try and uses all pantry staples. I'll let you know how it is.
Do! I hope you like it.
This maybe a pie that I will have to try. I usually don't do pie, so please, Mrs. Darwin, don't disappoint.
Buttermilk pie is a custard pie but almost tastes like ... cheesecake? Or a very light lemony taste? Not sure how to describe it but I love it! I've only had it when other people have brought it to something because I just never think of making it ... and I don't make pie a lot.
I forgot to say that the only tip I always see for meringue on pies is to be sure that the meringue around the edges touches the crust so there is a "seal" of sorts. I'm not fond of meringue so skip it if at all possible.
Joy of Cooking says that you're supposed to have the filling of a pie very hot when you put on the meringue so that the bottom cooks right away and you don't get a slippery layer between the meringue and the pie. I'm curious to try it, as I can't make my pumpkin pie and my chocolate cake roll (take note, Big Tex!) until AFTER my Penzey's order comes, whenever that may be.
So I made the vinegar pie. It wasn't bad. I used cider vinegar figuring it was something they would have had back then (and I was out of normal white vinegar). I browned it under the broiler and it looked very pretty. I chilled it overnight to set up. However, this morning it still puddled when I cut into it. The custard cooked up nice and thick, so I think next time I will add some gelatin to help it retain its shape. Interesting pie, worth making, but don't think I'll be adding it to my favorites. It's similar to lemon, but I think lemon is much better. Thanks for the recipe though!
Yeah, cider vinegar was what I was planning to use as well.
I was thinking about making it tonight and letting it chill for two days, until Thanksgiving. I wonder if the extra time would allow it to set, or if it's just hopeless? And would you recommend adding some lemon zest? I love lemon pie.
I think I'll read my Joy of Cooking (my culinary bible, in case you couldn't tell!) and see what they suggest for both buttermilk and lemon pie fillings.
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