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Vintage Depression-Era Water Pie with Fresh Raspberry Sauce Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 15 minutes
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Description

A nostalgic, easy-to-make Depression Era Water Pie featuring a creamy custard filling baked in a flaky pie crust, complemented by a fresh and tangy homemade raspberry sauce. This vintage dessert is perfect for impressing guests or enjoying a comforting slice of Americana with a modern twist of vibrant berry flavor.

Ingredients

Scale

Pie Crust

  • 1 9-inch deep-dish pie crust (store-bought or homemade)

Custard Filling

  • 1.5 cups water
  • 4 tablespoons all-purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla or almond extract
  • 5 tablespoons salted butter, cut into small pats

Raspberry Sauce

  • 1 pint fresh raspberries
  • 0.25 cups sugar
  • 0.5 teaspoon vanilla or almond extract

For Serving

  • Fresh berries (optional garnish)
  • Mint leaves (optional garnish)
  • Whipped cream (optional garnish)

Instructions

  1. Preheat Oven and Prepare Pie Crust: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the unbaked 9-inch pie crust on top of the baking sheet to catch any drips during baking.
  2. Add Water to Pie Crust: Gently pour 1 ½ cups of water evenly into the pie crust, taking care not to spill over the edges.
  3. Prepare Flour and Sugar Mixture: In a separate mixing bowl, whisk together 4 tablespoons of all-purpose flour and 1 cup of sugar until combined. Sprinkle this dry mixture evenly over the water in the pie crust without stirring.
  4. Add Flavor and Butter: Drizzle 2 teaspoons of vanilla or almond extract evenly over the pie filling, then dot the surface with 5 tablespoons of small pats of salted butter to enrich the custard.
  5. Bake at High Temperature: Place the pie in the preheated oven and bake at 400°F (200°C) for 30 minutes, or until the edges of the pie crust are golden brown.
  6. Reduce Heat and Continue Baking: Lower the oven temperature to 375°F (190°C) and bake for an additional 30 minutes. If the crust edges brown too quickly, cover them with foil to prevent burning.
  7. Cool and Refrigerate: Remove the pie from the oven and let it cool to room temperature. Then refrigerate for at least 4 to 5 hours or preferably overnight to allow the custard to set properly.
  8. Make Raspberry Sauce: In a saucepan over medium heat, combine 1 pint fresh raspberries and ¼ cup sugar. Bring the mixture to a boil, then stir in ½ teaspoon of vanilla or almond extract. Remove from heat and strain through a fine sieve or strainer to remove seeds and cool the sauce before serving.
  9. Serve: Slice the chilled pie and serve with a drizzle of the fresh raspberry sauce. Garnish individual slices with fresh berries, mint leaves, and a dollop of whipped cream if desired for an elegant presentation.

Notes

  • Using salted butter in the custard filling enhances the overall flavor balance.
  • Adjust sugar in the raspberry sauce depending on the tartness of your berries for desired sweetness.
  • Protect pie crust edges with foil if browning too quickly during the second baking stage.
  • Allowing the pie to chill overnight improves the custard’s texture and flavor.
  • Fresh berries and whipped cream add a lovely complementary texture and flavor when serving.

Find it online: https://recipes.mbeams.com/vintage-depression-era-water-pie-with-fresh-raspberry-sauce-recipe/