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Water Pie

Time :1 hour 15 minutes
Yield :4 servings
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The Scoop

Born from necessity, water pie transforms the simplest pantry staples into a surprisingly creamy, custard-like dessert that sets as it cools. 
This is the definition of "don’t judge a book by its cover," or in this case, a recipe by its ingredient list.  
Born from necessity, a water pie transforms the simplest pantry staples into a surprisingly creamy, custard-like dessert that sets as it cools. It’s humble and, in our humble opinion, very, very romantic, the way only that kind of old-school recipe can be. 
If the budget gets tighter by the end of each month, this is the one to make and share with your loved one. 
Hack it:
Add a pinch of salt on top of the whipped cream for contrast.
Add a dollop of jam to make it a bit more colorful and creative.
Add fruit on top before serving to add color and nutrients.
Leftovers:
Turn any leftovers into a pie brulee: Sprinkle a thin, even layer of granulated sugar across the top of a cold slice. Use a kitchen torch to melt and caramelize the sugar into a brittle, crunchy shell.
Make a Depression-era fried ice cream topping: Chop the cold leftover pie, crust and all, into rough chunks. Toss them into a hot skillet with a tiny piece of butter for a couple of minutes, just until the crust gets extra crispy and the filling caramelizes. Spoon it hot over plain vanilla ice cream and boom! New dessert!
You can also store it covered in the fridge for up to 3 days; it tastes amazing after a full night of chilling.

Ingredients

  • 1 (9-inch) deep-dish pie crust, unbaked
  • 1 1/2 cups water
  • 4 tablespoons all-purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 5 tablespoons butter, cut into 5 pieces
  • whipped cream, to taste, for serving

Directions

  • Preheat the oven to 400 degrees F.
  • Set the empty pie crust on a baking sheet.
  • Pour the water into the pie crust.
  • In a small bowl, stir the flour and the sugar together.
  • Evenly sprinkle the sugar mixture over the water in the crust. Do not stir.
  • Drizzle the vanilla over the water and top with the pieces of butter.
  • Bake the pie for 30 minutes.
  • Lower the heat to 375 degrees F and carefully cover the sides of the crust with foil, if needed, to prevent burning.
  • Cook the pie for 30 minutes, then allow it to completely cool. The pie will be watery when you take it out of the oven, but it will gel as it cools.
  • Cover the pie and chill in the fridge until ready to serve.
  • Slice and serve with the whipped cream.
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