1/4 c Butter
2 Egg
1/2 c Sugar
1/2 c Sugar, brown
1/4 c Flour
1 Nutmeg
3 tb Cider vinegar
1 9″ pie shell; unbaked
Prepare pie paste and line the buttered pie pan. Preheat the oven to
400. Melt butter in tin cup; beat eggs in small bowl.
In large bowl blend both sugars, flour, and nutmeg with fingers until
no lumps remain. Stir in vinegar, eggs, butter and 1 cup of water
until well mixed. Pour into pie shell and bake at 400 for 30 minutes.
Remove and cool until the filling is firm enough for cutting.
From “The Little House Cookbook”
by Barbara M. Walker
per by Donna Ransdell
Yields
8 servings