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Vinegar Pie

Basic Pie Dough for a 9-inch pie shell
1-1/4 C sugar
1/4 C flour
1 T grated lemon zest
1/2 C cider vinegar
2 C water
3 eggs, well beaten
1 T butter

Preheat the oven to 425 deg F.

Line a 9-inch pie pan with the rolled-out dough, then trim and
flute the edges.

Combine the sugar, flour, and lemon zest in a heavy saucepan, and
stir them together until thoroughly blended. Add the coder vinegar
while stirring or whisking constantly, then add the water. Place
over medium heat, bring the mixture to a boil, and cook, stirring
constantly, for 1 minute. Remove from heat and stir a little of
the hot mixture into the eggs, then stir the warmed eggs back into
the remaining hot mixture. Stir in the butter.

Pour the mixture into the prepared pie shell and bake for 10 minutes,
then reduce the heat to 350 deg F and continue baking for 30 minutes
more. Remove the pie from the oven and let it cool completely on
a rack before serving. (The filling will seem quite liquid, but
it will firm as the pie cools.)

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