Vinegar Meringue Pie

Firstly, preheat your oven to 325 degrees Fahrenheit (or 165 degrees Celsius).

Next, combine the flour and half a cup of sugar in a bowl. Gradually add water to this mixture, then cook it over a double boiler for 15 minutes, stirring constantly and ensuring the mixture thickens.

Subsequently, whisk together the remaining half cup of sugar with egg yolks and salt until the sugar is fully incorporated. Gradually add this mixture to the cooked flour mixture, continuously stirring to avoid lumps.

Afterwards, combine melted butter, vanilla extract, and vinegar with the mixture. Stir well to combine, then remove from heat. Cover this custard with a piece of plastic wrap.

Meanwhile, beat egg whites until they become light and fluffy. Gradually add six tablespoons of sugar to the egg whites, continuing to beat until stiff, glossy peaks form.

Lastly, pour the hot custard mixture into a pre-baked pie shell. Top with the meringue, spreading it evenly across the top of the pie to seal it to the edges of the crust. Place the pie in the oven and bake until the meringue is a rich, nut-brown color, taking approximately 15 minutes. Traditionally, this pie is served hot.