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Classic Vintage Water Pie Recipe: Simple Southern Dessert

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Water Pie, Depression Era Recipe

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates

Equipment

  • large mixing bowl
  • whisk

Ingredients

  • 1 cup all-purpose flour
  • 1 1/4 cups white granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • 1/8 tsp salt
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 1 (9 inch) deep dish pie shell (refrigerated, thawed, or homemade)
  • 5 pats butter (5 TBS)

Instructions

  • Preheat the oven to 450°F (230°C).
  • In a large mixing bowl whisk together the flour, sugar, cinnamon, nutmeg, vanilla, and salt. Gradually add the water and milk, whisking until smooth and combined. Pour the mixture into the unbaked deep-dish pie shell.

    Note: Do not overfill the pie shell. If you have extra filling, pour it into oven-safe ramekins and bake them alongside the pie.

  • Dot the top of the filling with the five pats of butter, distributing them evenly across the surface.
  • Bake for 15 minutes at 450°F, then reduce the oven temperature to 350°F (175°C) and continue baking for another 45–50 minutes. The pie will appear loose when hot but will set as it cools.
  • Remove the pie from the oven and allow it to cool completely at room temperature. For best results, chill the pie in the refrigerator for a couple of hours to help it set. The finished pie has a custard-like texture.

    Enjoy.