“This is a combination of recipes and I finally hit on something that everyone in my family likes. It tastes somewhat like lemon meringue.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare whatever pie crust you are using and blind bake it until it’s light golden brown. The filling needs to go in a hot pie shell so start preparing your filling when the crust has about 20 minutes left to bake.
  2. Make filling while pie shell bakes. Whisk together eggs and 1/4 cup sugar in a bowl until blended well. Whisk together flour and remaining 1 cup sugar in a 1 quart heavy saucepan, then whisk in water and vinegar. Bring to a boil, whisking until sugar is dissolved. Add a small amount, about 2 tablespoons, to the egg mixture and mix well. Add another 2 to 3 tablespoons and mix well. Add the rest of the flour mixture to egg mixture in a slow stream, whisking constantly.
  3. Pour filling back into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until filling coats back of spoon and registers 175°F on an instant-read thermometer, 12 to 15 minutes. (Do not boil.) Immediately pour filling into the hot pie shell. Do not overfill, you may have a bit of filling left.
  4. Reduce oven temperature to 350°F Cover rim of crust with a pie shield or foil to prevent overbrowning. Bake pie until filling is set, 15 to 20 minutes, then cool completely in pan on a rack. Dust evenly with cinnamon and freshly ground nutmeg. If desired garnish with whipped cream.

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