WATER PIE Catherine's Plates Dessert Cookbook Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is a less expensive alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free, while water is the most economical option.

Prepare a 9-inch deep pie crust (frozen) by thawing it while preparing the filling.

In a large mixing bowl, add 1 cup of all-purpose flour.

Add 1 1/4 cups of white granulated sugar to the bowl.

Add 1/2 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the mixture.

Add 1 teaspoon of vanilla extract and 1/8 teaspoon of salt (a pinch).

Pour in 1 1/2 cups of water and 1 1/2 cups of milk.

Whisk the mixture together until combined, being careful not to over mix.

Place the pie crust on a sheet pan and pour the mixture into the crust, avoiding overfilling.

Place 5 pats of butter around the pie and one in the center.

Preheat the oven to 450°F.

Bake the pie for 15 minutes at 450°F.

Lower the oven temperature to 350°F and continue baking for an additional 45 minutes until the pie is set.

Remove the pie from the oven and allow it to cool completely on the countertop.

(Optional) Refrigerate the pie to help it set further before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens