Water Pie Recipe


Water Pie, Depression Era Recipe

Course Baking, Dessert
Cuisine American
Author Catherine’s Plates


  • large mixing bowl
  • whisk


  • 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 (either refrigerated pie crust placed into a pie plate, freezer pie crust, thawed, or homemade pie dough rolled into a 9 inch pie plate)
  • 5 pats butter (5 TBS)


  • Preheat oven to 450 degrees.
  • In a large mixing bowl combine flour, sugar, cinnamon, nutmeg, vanilla, salt, water, and milk. Pour mixture into unbaked pie shell.
    NOTE: Don't over fill pie shell. If you have extra mixture, place into oven proof ramekins and bake next to pie.
  • Place 5 pats of butter on top of mixture in pie shell.
  • Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and bake an additional 45-50 minutes. Pie will be loose. It will firm up once cooled and chilled.
  • Remove from oven and let sit until cooled completely. Place in refrigerator for a couple of hours to help set up pie.
    NOTE: pie will have a custard like consistency. Enjoy.