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Vinegar Pie

3 egg yolks
4 Tbsp flour
1 cup brown sugar
1/8 tsp salt
1 tsp allspice
1/4 tsp mace
1/4 cup cider vinegar
2 cup water, warm
1/4 cup butter
1 pie shell, 9", baked

3 egg whites
1/4 tsp salt
1 tsp cider vinegar
6 Tbsp sugar
1 1/2 tsp cornstarch

In the top of a double boiler, beat the egg yolks well. Combine
the flour, sugar, salt, and spices and blend into the egg yolks.
Add the vinegar and mix, then add the warm water. Simmer over
boiling water for 25 minutes, or until the mixture is thickened.
Stir in the butter and cool slightly, about 15 to 20 minutes,
without stirring. Pour the warm filling into the pie shell; set
aside to cool.

Preheat the oven to 325 deg. F. In a large mixer bowl, beat together
the egg whites, salt, and vinegar until soft peaks form. Gradually
add the sugar, 1 tablespoon at a time. Continue beating until
stiff peaks form; sprinkle in the cornstarch just before the beating
is completed. The peaks should not topple over when the beater is

Spread the meringue over the filling all the way to edge of the
pastry. Bake for 15 to 18 minutes, or until the the meringue is
golden brown. Cool the pie completely, then refrigerate.


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