Vinegar Pie
(6 to 8 servings)
4 egg yolks
2 egg whites
1 cup sugar
1/4 cup flour
1/2 tsp EACH grated nutmeg, cinnamon, allspice and ground cloves
1 cup sour cream
3 tbsp butter, melted
3 tbsp cider vinegar
1 cup nuts (walnuts or pecans)
1 cup seedless raisins
Pastry for a 1-crust pie
Whipped cream
Preheat oven to 450 F.
Beat egg yolks.
Beat egg whites until stiff. Fold in the sugar and mix with the yolks.
Sift flour with spices and add, alternately with the sour cream, to the egg mixture.
Combine butter, vinegar, nuts and raisins and stir into the filling. Pour mixture into a pastry-lined 9-inch pie plate and bake 10 minutes. Reduce heat to 400 F and bake 5 minutes. Reduce heat to 350 F and bake until filling begins to set, or about 15 minutes.
Cool pie and top with whipped cream.
|