Vine­gar Pie

Catron Courier - - News -

A clas­sic recipe, men­tioned in No Life for A Lady and served in the Ca­tron County area in the late 1800’s. 1 quart wa­ter (or 3 cups, to shorten boil­ing time) 2 eggs 1 C sugar 3 heap­ing Tbsp. flour Pinch salt 3 Tbsp. cold vine­gar 1 tsp. vanilla or lemon ex­tract 1/4 tsp. cin­na­mon

Set up two baked pie plates each with a sin­gle crust pas­try. Bring wa­ter to boil. In an­other bowl beat eggs, sugar, flour, salt, and vine­gar with a whisk. Pour mix into boil­ing wa­ter and whisk un­til thick. Re­move from heat. Add cin­na­mon and ex­tract. Pour through sieve into crust. Re­frig­er­ate overnight. Serve topped with fruit if you like, and whipped cream if you have it.

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