Hot Water Pie
Six simple pantry staples come together to make magic in a pie plate with this vintage water pie recipe. Learn how to (re)make this sweet Depression-era dessert, and never be without a sweet treat after dinner again.
- 1 9" deep pie crust unbaked
- 1 1/2 cups water
- 4 tbsp flour
- 1 cup sugar
- 2 tsp vanilla extract
- 5 tbsp salted butter cut into 5 equal pats
Set the empty pie crust on a rimmed baking sheet.
Pour the water into the pie crust.
In a small mixing bowl, whisk together the flour & sugar. Sprinkle this mixture out evenly over the water.
Sprinkle the vanilla extract out over top.
Add the pats of butter on top of the water.
Bake the pie at 400 degrees for 30 minutes.
Reduce the heat to 375 degrees and continue cooking the pie for 30 more minutes. If the pie crusts look like they're browning too much, cover them with foil to prevent burning.
Remove the cooked pie from the oven. It will still be watery, but will set and firm up as it cools.
Allow the pie to cool completely. Cover it, and refrigerate until chilled through and completely set.
Slice and serve! Enjoy!
Calories: 178kcal | Carbohydrates: 28g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 222IU | Calcium: 3mg | Iron: 1mg