Vinegar Pie
Pastry for 1-crust pie
1/4 cup all-purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Dash of salt
4 egg yolks
2 egg whites
1 cup granulated sugar
1 cup sour cream
3 tablespoons melted butter
3 tablespoons cider vinegar
1 cup coarsely chopped walnuts
1 cup raisins
- Sift together flour, spices and salt. Set aside.
- Beat egg yolks thoroughly. Wash and dry the beater, then beat the egg whites until they stand in peaks.
- Gently fold sugar into egg whites and stir into yolks.
- Add flour mixture alternately with the sour cream.
- Combine butter, vinegar, nuts and raisins and stir into the filling.
- Pour into pie shell and bake at 450 degrees for 10 minutes.
- Reduce heat to 400 degrees F and bake 5 minutes.
- Then reduce the heat to 350 degrees F and continue baking for about 15 minutes or until filling is set. Cool.
- Serve with whipped cream.