Old-Fashioned Creamy Depression Water Pie
This nostalgic dessert, rooted in the resourcefulness of the Depression Era, transforms the most basic pantry staples into a smooth, custard-style pie. With a delicate sweetness and creamy consistency, this pie offers comfort and simplicity in each bite, all encased in a tender, flaky crust.
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Servings: 12
Ingredients
- 1 cup white granulated sugar
- 4 tablespoons unsalted butter cut into thin pats
- 1 ½ cups lukewarm water
- 1 unbaked 9-inch pastry shell homemade or store-bought
- A tiny pinch of fine salt
- 5 tablespoons plain all-purpose flour
- 1 teaspoon vanilla essence
- Optional: a light sprinkle of cinnamon or ground nutmeg for added warmth
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch pie plate with the unbaked crust, pressing it gently into the dish and forming a decorative edge as desired.
- Pour the measured water directly into the crust-lined pie plate. Do not stir or mix.
- In a separate small bowl, whisk together the flour, sugar, and a pinch of salt until thoroughly combined. Gently distribute this dry blend over the surface of the water in the crust, ensuring even coverage without mixing.
- Evenly drizzle the vanilla extract across the top of the filling.
- Arrange the butter slices over the filling so they are spaced across the surface. They will melt and spread during baking.
- Place the pie carefully in the preheated oven. Bake at 400°F (200°C) for 30 minutes.
- Lower the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 20 minutes. The pie is ready when the filling appears set and the edges take on a light golden hue.
- Remove from the oven and allow the pie to cool completely at room temperature. The custard-like filling will continue to firm as it cools.
- Once cooled and set, slice and serve. Enjoy plain or with a light topping of whipped cream if desired.