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Water pie became a popular dessert during the Great Depression when ingredients were scarce and families had to get creative in order to make ends meet. This humble pie got its name from its simple ingredients: flour, sugar, water, and vanilla. Despite the lack of fancy ingredients, this pie was a hit in households across America, providing a sweet treat that could be made with just pantry staples. Today, this water pie recipe is still enjoyed as a reminder of the resourcefulness and resilience of those who lived through the difficult times of the Depression Era. Check out more Depression Recipes here!
Why is it called water pie?
It's called water pie because one of the main ingredients in the recipe is water. During the Depression era, ingredients like milk and butter were often too expensive for families to afford, so they had to find creative ways to make desserts with what they had on hand.
Related: Lemon Depression Cake Recipe
Can I add other flavors to the water pie?
Absolutely! While the classic water pie recipe calls for vanilla extract, you can experiment with other flavors to give your pie a unique twist. Some popular variations include adding chocolate, lemon, or coconut to the filling.
Can I make water pie without a crust?
Yes, you can make crustless water pie by simply pouring the filling into a greased pie dish or baking dish. The filling will still bake up into a delicious custard-like consistency that's perfect for dessert.
What toppings go well with water pie?
Water pie is delicious on its own, but if you want to add some extra flavor, you can top it with whipped cream, fresh berries, or a sprinkle of cinnamon. You can also experiment with adding different extracts or spices to the filling for a unique twist.
Related: Great Depression Cooking Tips That Will Save You Money
Can I freeze water pie?
While water pie is best eaten fresh, it can be frozen for up to 2 months. Just be sure to wrap it tightly in plastic wrap and foil to prevent freezer burn. When you're ready to eat it, thaw it overnight in the refrigerator and reheat it in the oven at 350F for about 10-15 minutes.
Utensils needed to make Water Pie
Mixing Bowls – Looking for versatile and reliable mixing bowls? Look no further than these glass bowls! Ideal for a variety of tasks, from mixing ingredients to whisking up dressings and sauces, this bowl is a kitchen essential. Made from durable materials, it's built to last, meaning you'll enjoy years of trouble-free use.
Measuring Cups and Spoons – Looking for an easier way to measure ingredients? These measuring cups and spoons are a must-have in any kitchen. They make it quick and easy to get the perfect measurements.
Pie Dish – With this high-quality non-porous glass construction, you can store any type of food with confidence knowing your dish resists stains, flavors, and odors. Further, this durable tempered glass is safe in the dishwasher, freezer, microwave, and preheated oven – no need to worry about which utensil you need for every dish you cook.
Related: 12 Lessons from the Great Depression on Wasting Less
Ingredients for Water Pie Recipe
Directions to make Water Pie
First, preheat the oven to 400F and set the pie crust on a baking sheet or a baking dish
Pour the water into the pie crust
Related: Great Depression Tricks for Gardening
In a medium bowl, combine the flour and the sugar. Then sprinkle the mix over the water and don’t stir.
Now, drizzle the vanilla over the water and place the butter on top.
Bake at 400 for about 30 minutes. Then reduce the heat to 370F and continue cooking for another 30 minutes
The pie may be watery when you pull it out so allow it to cool until the consistency is a gel and let it sit in the fridge until cutting. Then, serve and enjoy!
Despite its simplicity, this depression-era water pie is surprisingly delicious with a creamy custard-like filling that's hard to resist.
- 9-inch deep-dish pie crust
- 1 1/2 cups water
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into 5 pieces
- First, preheat the oven to 400F and set the pie crust on a baking sheet or a baking dish
- Pour the water into the pie crust
- In a medium bowl, combine the four and the sugar. Then sprinkle the mix over the water and don’t stir.
- Now, drizzle the vanilla over the water and place the butter on top.
- Bake at 400 for about 30 minutes. Then reduce the heat to 370F and continue cooking for another 30 minutes
- The pie may be watery when you pull it out so allow it to cool until the consistency is a gel and let it sit in the fridge until cutting. Then, serve and enjoy
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Water pie is a classic dessert that has stood the test of time for its simplicity and delicious taste. Whether you're looking for a low-cost dessert option or a quick and easy recipe to make for a party, water pie is the perfect choice. With just a handful of basic ingredients, you can create a rich and creamy custard-like filling that's sure to impress your guests. So why not try making a water pie today and enjoy a little taste of history?
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