Ingredients Jump to Instructions ↓

  1. 1 Pie crust - your choice, fresh or frozen

  2. 1 cup 237ml Water

  3. 1/4 cup 15g / 1/2oz All purpose flour

  4. 1 cup 198g / 7oz Sugar

  5. 1 Egg - beaten frothy

  6. 3 tablespoons 45ml Apple cider vinegar

  7. 1 teaspoon 5ml Lemon extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Follow instructions on pie crust to pre-bake it. Cool baked shell completely. In a heavy 2 quart saucepan, bring water to boil. In a small bowl, combine flour and sugar, tossing with a fork to blend. Add flour-sugar mixture to boiling water and cook, whisking often, until thickened (about 5 minutes). Remove from heat and slowly add egg, whisking vigorously. Return to medium low heat and cook, whisking, until smooth and velvety (about 2 minutes). Add vinegar and lemon extract and whisk just to blend. Turn into cooled pastry shell and refrigerate until set (about 2 hours). This recipe is from the book, "Eating Southern Style: A Taste of the South", by Terry Thompson. Published by HP Books, ISBN 1-55788-080-8. I highly recommend this book! Find it today at your local bookstores.


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