Old Fashioned Vinegar Pie
- 1 quart water (or 3 cups, to shorten boiling time)
- 2 eggs
- 1 cup sugar
- 3 heaping Tablespoons flour
- Pinch of salt
- 3 Tablespoons cold vinegar
- 1 teaspoon maple extract (If you don’t have maple extract vanilla, lemon, or coconut extract will also work)
- 1/4 tsp. cinnamon
Well ahead of time, prepare two pie dishes with a single crust pastry and pre-bake according to recipe instructions. Allow pie shells to fully cool.
In a medium saucepan, bring the water to a boil.
Meanwhile, combine the eggs, sugar, flour, salt, and vinegar in a mixing bowl and use a whisk to combine.
Pour the filling mixture into the boiling water and continue to boil, whisking constantly, until mixture thickens. (6-12 minutes, depending on amount of water.)
When mixture thickly coats the back of a spoon, remove from heat.
Add in the cinnamon and maple extract and stir to combine.
Pour mixture through a sieve into each pie crust to prevent any curdled egg from ending up in the finished pie.
Refrigerate for 4+ hours (preferably overnight) before serving