Vinegar Pie

PATE BRISEE: Place the flour, salt, and sugar in the bowl of a food
processor. Pulse about 10 seconds. Add butter, and pulse until mixture
resembles small peas. With machine running, add 1/4 cup ice water through
feed tube. Pulse until dough just starts to come together when you press it
with your fingers, about 45 seconds. If necessary, add up to 2 more
tablespoons ice water. Divide dough into two equal balls. Flatten each into
disks; wrap in plastic. Chill at least one hour. Dough can be stored,
frozen, up to one month. (Makes two 9-inch circles) Heat oven to 400
degrees. Roll out pastry, and fit into a 9-inch pie plate. Transfer to the
refrigerator or freezer, and chill until firm, 15 to 20 minutes. Have ready
a saucepan of 6 cups simmering water. Place egg yolks in an electric mixer
fitted with the paddle attachment. Beat on medium-high speed until thick, 3
to 4 minutes. Add both types of sugar, cornstarch, salt, nutmeg, allspice,
cinnamon, and vinegar, and beat to combine. With the mixer running, reduce
speed to low, and add 2 cups simmering water. Transfer mixture to a medium
bowl, and place over the remaining simmering water. Cook, stirring
occasionally until mixture is thick and smooth, about 15 minutes. Stir in
the butter, and turn off the heat. Remove the pie shell from refrigerator
or freezer, and place in the oven to for 3 minutes. Remove the crust from
oven, and reduce oven temperature to 325 degrees. Fill the crust with the
cooked mixture, and return to oven. Bake until golden brown and the center
is almost set, about 45 minutes. Remove from oven, and place on a wire rack
until cool. Serve with whipped cream. Makes one 9-inch pie.