| 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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