Liqueur Vinegar Pie

• 1 pre made pie crust, blind baked in 9-inch pan and cooled
• 2 cups water
• 12 cup all-purpose flour
• 2 cups sugar
• 2 eggs, beaten until frothy
• 6 tablespoons apple cider vinegar
• 2 teaspoons limoncello or 2 teaspoons other lemon-flavored liqueur or 2 teaspoons lemon extract

1. Preheat the oven to 350 degrees F.
2. In a heavy 2-quart saucepan, bring the water to a boil.
3. In a small bowl, combine the flour and sugar, tossing with a fork to blend.
4. Add the flour-sugar mixture to boiling water and cook, whisking often, until thickened, about 6 minutes.
5. Remove from heat and slowly add the eggs, whisking vigorously.
6. Return to medium-low heat and cook, whisking, until velvety smooth, about 3 minutes.
7. Add the vinegar and lemon extract and whisk just to blend.
8. Pour into the cooled pastry shell and refrigerate until set, about 3 hours.

pie crust, water, flour, sugar, eggs, apple cider vinegar, liqueur

Taken from www.food.com/recipe/liqueur-vinegar-pie-217582 (may not work)