Water Pie
Recipes Desserts Holidays Lifestyle Quick and Easy
Description
Times were tough during the Great Depression in the 1930's. Ingredients were hard to come by, but people still wanted to enjoy their food. This pie is updated a bit with a store bought crust and has a buttery, creamy taste like a custard pie.
Ingredients
9 inch store bought, deep-dish pie crust, cold, unbaked
1 1/2 c. water
1/4 c. all-purpose flour
1 c. sugar
2 t. vanilla extract
5 T. butter, cut into 5 pats
Directions
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Move an oven rack down one notch to help the crust brown.
Preheat oven to 400 degrees F.
Place the unbaked, empty pie crust on a baking sheet. Pour the water into the pie crust.
In a small bowl, stir together the flour and sugar; sprinkle this mixture evenly over the water in the crust. DON'T stir.
Evenly drizzle the vanilla over the water in the pie crust. Place pats of butter on top.
Bake for 30 minutes. Reduce heat to 375 degrees; bake for 30 minutes. Cover the sides of the crust with foil if needed to prevent burning.
The pie will be watery removed from the oven, but will gel and set while cooling. Allow to cool completely. Cover with plastic wrap.
Refrigerate until chilled before cutting, 4 hours to overnight.
4-6 servings.