<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/16dbfb54-bbc4-4a70-8902-84c2d07458ba/5A74E078-CEA3-4D5E-91BE-3D25D738052A/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.texascooking.com/recipes/vinegarpie.htm" href="http://www.texascooking.com/recipes/vinegarpie.htm" style="font-size: 11px;">www.texascooking.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><H1 id="title"> Vinegar Pie</H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><UL> <li style="margin-left:16px;padding-left: 0px;">2 eggs, separated, at room temperature</LI> <li style="margin-left:16px;padding-left: 0px;">1 tablespoon butter</LI> <li style="margin-left:16px;padding-left: 0px;">1 cup plus 2 tablespoons sugar, divided</LI> <li style="margin-left:16px;padding-left: 0px;">2 tablespoons cornstarch</LI> <li style="margin-left:16px;padding-left: 0px;">1 cup boiling water</LI> <li style="margin-left:16px;padding-left: 0px;">2 tablespoons apple cider vinegar</LI> <li style="margin-left:16px;padding-left: 0px;">1 teaspoon fresh lemon juice</LI> <li style="margin-left:16px;padding-left: 0px;">1/4 teaspoon cream of tartar</LI> <li style="margin-left:16px;padding-left: 0px;">1/2 teaspoon vanilla extract</LI> <li style="margin-left:16px;padding-left: 0px;">1 baked 9-inch piecrust</LI> </UL></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><DIV> Preheat oven to 350°F. In a heavy saucepan, combine the egg yolks, butter, 1 cup of the sugar and cornstarch. Stir in the boiling water and vinegar. Cook over low-medium heat, stirring constantly, until mixture thickens. Stir in lemon juice. Pour filling into baked 9-inch piecrust. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><DIV> Beat the egg whites until foamy. Continue beating, gradually adding the 2 tablespoons sugar, cream of tartar and vanilla, until stiff peaks form. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><DIV> Spread meringue over hot filling, sealing to edges. Bake for 12 to 15 minutes until meringue is lightly browned. </DIV></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.texascooking.com/recipes/vinegarpie.htm"><DIV> <STRONG>Note:</STRONG> To minimize "weeping," spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut better with a wet knife blade. </DIV></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/5A74E078-CEA3-4D5E-91BE-3D25D738052A/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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