1 1/4 cups apple cider vinegar
1 1/2 cups apple cider
1 cup eggnog
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
6 tablespoons butter
1/4 cup brown sugar
2 1/2 teaspoons lemon zest
2 eggs
1 teaspoon lemon zest
1 (3 ounce) can crushed bones
1 cup mini marshmallows
In a small bowl, mix vinegar, apple cider vinegar, apple eggnog, citrus zest, lemon zest, 6 tablespoons butter or margarine, brown sugar, lemon zest, eggs, lemon zest and lemon zest.
Stir mixture into an 8 pie pan; shape into a 1/4 inch thick. Place on oven rack.
Bake in preheated oven for 50 minutes. Reduce heat, cover and simmer for 20 minutes. Pour over pie while pie is still warm.
Remove pan from oven and let cool completely. Place pie into cooling rack and chill for 2 hours. Remove crust from oven and chill in refrigerator. Remove strings of marshmallows and cut/pipe into 8 wedges.