While the Great Pie-Bread War rages on, this recipe will come in handy during these hard times of scarcity.
Ingredients
1 9-inch deep-dish pie crust, unbaked
1 1/2 cups water (that is one and a half cups)
4 tablespoons all-purpose flour
1 cup sugar
2 teaspoons vanilla extract
5 tablespoons butter, cut into 5 pieces
Instructions
Preheat oven to 400 and set empty pie crust on a baking sheet.
1 9-inch deep-dish pie crust, unbaked
Pour 1 + 1/2 cups water into the pie crust.
1 1/2 cups water
In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
4 tablespoons all-purpose flour,1 cup sugar
Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
2 teaspoons vanilla extract,5 tablespoons butter, cut into 5 pieces
Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
#####While the Great Pie-Bread War rages on, this recipe will come in handy during these hard times of scarcity.
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###Ingredients
1 9-inch deep-dish pie crust, unbaked
1 1/2 cups water (that is one and a half cups)
4 tablespoons all-purpose flour
1 cup sugar
2 teaspoons vanilla extract
5 tablespoons butter, cut into 5 pieces
###Instructions
Preheat oven to 400 and set empty pie crust on a baking sheet.
1 9-inch deep-dish pie crust, unbaked
Pour 1 + 1/2 cups water into the pie crust.
1 1/2 cups water
In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
4 tablespoons all-purpose flour,1 cup sugar
Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
2 teaspoons vanilla extract,5 tablespoons butter, cut into 5 pieces
Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
