Wednesday, February 20, 2013
LOWELL'S VINEGAR CUSTARD PIE
Lowell's Vinegar Custard Pie
1 unbaked pie crust
1 1/4 cup sugar
1/4 cup flour
1 tsp nutmeg
1 3/4 cups waater
6 TBS cider vinegar, or less if you prefer a less vinegary flavor
2 1/2 TBS butter, melted
4 eggs, beaten
1 - 1 1/2 tsp vanilla
Place pie curst in a 9 inch pie plate. In a 450 degree oven, bake pie shell until it is lightly browned (about 8-10 minutes). Remove from oven and set aside to cool.
In a medium mixing bowl sift together sugar, flour and nutmeg.
In another mixing bowl, combine other ingredients.
In a medium saucepan, combine all wet and dry ingredients and cook until thick.
Pour into prepared pie crust.
Bake in a preheated 375 degree oven for about 30 minutes.
Filling may be thin when removed from oven, but will thicken as it cools. Allow to completely cool before cutting.
Jean wanted to try this recipe so I gave it to her. She said it has a different taste-which was enjoyed by all. Jean liked it so well, she said to put it where her recipe would go this week-which I did.
I thank Teresa from Indiana for the beautiful picture of an Amish Farm at sunset, that she took and shared with us. It is really appreciated.