VINEGAR PIE
The article I did several months ago, "Hyrum and the River" discussed an old 'vinegar pie' recipe that was actually used in logging camps across the country. The reason they made vinegar pie was because it was cheap to make and logging camps had a hard time acquiring fresh fruits. The recipe is from the logging camps of the 1800s here in Michigan. I make it every couple of years. It's very tart!
Filling: Meringue:
1 ¼ c. Sugar 3 Egg whites
1/3 c. Cornstarch ¼ t. Cream of Tartar
1/3 c. White Vinegar 6 T. Sugar
1 ½ c. Boiling water ¼ t. Vinegar
3 Egg yolks, beaten
1 T. Butter
1 8" pie shell, prebaked
Mix sugar, cornstarch, then stir in vinegar and boiling water. Cook over medium heat until it boils. Add this hot mixture to the egg yolks, stirring constantly. Cook for 2 minutes. Stir in butter. Remove from heat and pour into baked pie shell.
Prepare oven to 350 degrees.
In a mixing bowl beat egg whites until frothy. Add cream of tartar; continue beating while adding the sugar, one teaspoon at a time. The meringue will start to form soft peaks. Add vinegar; continue beating until stiff peaks form. Place meringue on top of the hot filling, taking care to seal the edges very carefully. Place in oven and bake 3-4 minutes, until the meringue is golden brown (may take longer at some altitudes). Refrigerate.
See you on the water…..
Tom Deschaine