Water Pie

pie crust dough

400 g sugar

64 g flour

1 t salt

3 C water

2 T apple cider vinegar

4 t vanilla

4 T cold butter, sliced into 6-8 pats

Make and shape one pie crust dough; consider making it extra thick.

Blind bake convection at 375 for 30 mins only.

Preheat oven to regular bake 400.

Whisk together sugar, flour, and salt.

Place pie crust on baking sheet and cover with pie crust shield.

Carefully pour water into pie.

Patiently, sprinkle sugar and flour evenly into water.

Drizzle in vinegar, then vanilla.

Evenly spread out cold pats of butter.

Bake at 400 for 30 mins.

Turn temperature down to 375 and bake an additional 30 mins.

Pie is ready to take out of oven when jiggly and brown.

I continued to bake mine at 300 for an additional 45 mins.

It will be very bubbly and a thin layer of butter will be on top.

You're supposed to leave it, but I like to soak it up with a paper towel.

Let pie cool at room temperature for 2 hours.

Once at room temp, chill in the fridge for another 4 hours.

southernplate

Notes:

Because of the high temp cooking times, other recipes don't blind bake.

Artificial vanilla will retain more flavor at these temperatures.

Without the salt or vinegar, the pie tastes even more sweet/bland.

My pie crusts are very large; the original recipe uses

    200 g sugar

    32 g flour

    1 1/2 C water

    2 t vanilla

    5 T cut into 5 pats