| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Shelf life, Shelf2 | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | c | Sugar |
| 3 | tb | Flour |
| 1 | ts | Cinnamon |
| 1/4 | ts | Allspice |
| 1/4 | ts | Salt |
| 1 | Egg | |
| 2 | tb | Vinegar |
| 1 | c | Water |
| 1 | Baked 8 inch Pie Crust |
INSTRUCTIONS
Cream butter and sugar together in a large bowl. Add flour, cinnamon, allspice, salt, egg, vinegar and water. Mix well. Pour mixture into the top of part of a double boiler and cook over hot water until filling is smooth and thick, stirring constantly so it won't burn. Pour filling into the baked pie crust. Serves 6 to 8. Pie may be eaten as is or topped with meringue and browned lightly in the oven. If making a 9 inch pie, double the recipe. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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