Vinegar Pie, 12/13/12

      ChefMark Abernathy{}{} Red Door and Loca LunaRecipe


      Bakeoff one 9" pasty pie crust


      2Cups water

      1/2cup all-purpose flour

      2cups light brown sugar

      3eggs, beaten until frothy

      6tablespoons apple cider vinegar

      2teaspoons lemon extract

      Zestfrom one lemon


      Preheatoven to 350 degrees F


      Bringwater to a boil in a heavy saucepan. In a small bowl toss together flour andsugar. Slowly add the flour to the boiling water and whisk often untilthickened. Remove from heat and gradually add the beaten eggs, whiskingquickly. Return to low heat, whisk and cook for 3 more minutes.

      Removeand add the vinegar and extract, whisk to blend. Pour into pie shell andrefrigerate for 3 hours.{}


      Servewith dollop of whipped cream