My Grandfathers Vinegar Pie Food

MY FAVORITE VINEGAR PIE CRUST

Steps:

• Mix salt with flour.
• With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
• Add egg and knead in just until mixed.
• Quickly add vinegar and ice water all at once.
• Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
• Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.

AMISH VINEGAR PIE

Steps:

• 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 and then add the warm water.
• Simmer over boiling water for 25 minutes or until the mixture is thickened -- the water should just reach the bottom of the top pan.
• Stir in the butter and cool slightly, about 15-20 minutes, without stirring.
• Pour the warm filling into the baked shell.set aside to cool.
• Preheat the oven to 325°F.
• In a large mixing bowl, beat together the egg whites, salt and vinegar until soft peaks form.
• Gradually add the sugar, 1 tbsp 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 raised.
• Spread the meringue over the filling all the way to the edge of the pastry.
• Bake for 5-8 minutes, or until the meringue is golden brown.
• Cool the pie completely and then refrigerate.