How to Make Water Pie

Water Pie is a unique and traditional dessert that rose to popularity during times when ingredients were scarce, such as the Great Depression. It’s surprisingly tasty given its simple ingredients. Here’s a recipe to make Water Pie:

Ingredients:

  • 1 unbaked pie crust (9-inch)
  • 1 1/2 cups water
  • 4 tablespoons all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 5 tablespoons unsalted butter, cut into small pieces
  • A pinch of salt
  • Ground cinnamon for sprinkling (optional)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pie Crust:
    • Place the unbaked pie crust in a 9-inch pie pan. Crimp the edges as desired.
  3. Create the Filling:
    • In a bowl, whisk together the flour and sugar. Sprinkle this dry mixture evenly over the pie crust.
    • Slowly pour the water over the flour and sugar mixture, trying not to disturb the layers too much.
    • Drizzle the vanilla extract evenly over the water. Do not stir.
    • Dot the top of the liquid with small pieces of butter. Sprinkle a pinch of salt and, if desired, a light dusting of ground cinnamon over the top.
  4. Bake the Pie:
    • Carefully transfer the pie to the oven and bake for about 30 minutes.
    • Reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 minutes, or until the top is golden and the filling is set.
  5. Cool and Serve:
    • Remove the pie from the oven and allow it to cool completely. The pie will set more as it cools.
    • Refrigerate the pie for several hours or overnight for the best texture.
  6. Enjoy:
    • Serve the Water Pie as is or with a dollop of whipped cream or a scoop of vanilla ice cream.

Water Pie is a testament to culinary ingenuity, turning basic ingredients into a sweet, comforting dessert. Enjoy this slice of history!

One thought on “How to Make Water Pie

  • December 10, 2023 at 5:39 am
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    Why does it taste eggy when you haven’t used eggs? 🤔 (it looks delicious btw)

    Reply

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