Welcome back, everyone. It's Dessert Day
That's fitting for my new cookbook, Catherine's Plates, Easy Delectable Dessert Recipes
Everything from cakes, pies, cookies, funky desserts, fall desserts, and then Christmas treats
All right. You can find this recipe book down below in the description box, or if you're from Facebook or another social media site where you found me
You can go to katherine's plates.com, which is my recipe blog, and find it under the cookbook tab there
All right, you guys, it's dessert day. We're going to start off water pie
It's in the cookbook. It's one of my husband's favorite pies because he loves pie, any type of pie
So let's go ahead and put this one together. Water pie came from the Great Depression Air where I don't know
The homes were scarce and families had to be very creative in order to make dishes that they
made delicious and taste good. Let's talk about the pie crust because you're going to need that prepared first before
we make the mixture. Now, of course, back in the day they made their own pie crust
Now we're in these days where you can get pie crust from your refrigerator, you can get it
from the refrigerated section of your store. can get it from the freezer section of your store. Now this one here came from the freezer
and generally it comes in a two pack like this. So I'm using one today and the other one. I've
just put in a Ziploc bag in the freezer for the holidays coming up. So you want a nine inch
deep pie crust. We're not cooking this off yet until we get everything into our pie crust
If you're pulling this out of the freezer just make sure you thaw it while you're making
the rest of the ingredients. We don't want to put it in frozen. We're going to bring out a large
bowl Now there two ways you can go about doing this pie and one is you just put all the ingredients into your pie shell and bake it Now the second way is to put all your ingredients in a bowl whisk it all together and then put it into your pie crust
This recipe has come a long way from the Depression Era. Let me tell you, we like it all mixed up in a bowl and put into the pie crust, okay
That way, the flour is all mixed in incorporated. Everything is incorporated together
It appears that if you do it the other way, The ingredients don't mix up fully well, and it just, it's different
So we're going to do it this way. Now, I'm putting in one cup of all-purpose flour into a large mixing bowl
Don't use self-rising flour in this recipe because it will puff up your pie, and you don't want that to happen
We're going to add in one and a quarter cups of white granulated sugar
And we've got a quarter cup. We're going to add in half a teaspoon of ground cinnamon
We're going to add in half a teaspoon of ground nutmeg. Now you can certainly leave these out, but the flavors are really good
Ball is coming up. add the flavors you like in it we're going to add in one teaspoon of vanilla extract
we're going to add in eighth of a teaspoon of salt it's more less like a pinch
that looks good One and a half cups of water. One and a half cups of milk
We going to take a whisk and blend it all together Now we not going to overmix This is totally fine right here I placed my pie crust on a sheet pan
We're just going to bring that over. We're going to pour the mixture into our pie crust
Now don't overfill if you got too much, which I feel like I'm going to have a little much there
Now we can use the rest in a custard bowl and put that in the oven also with the pie
Just don't overfill. There we go. All right, we're going to take the paths of butter
We're going to put five of them on this pie here. Just place them around and put one in the center
Now if your pie starts up, overflowing a little bit just put it into another one here that can happen
depends on your pie crust not all pie crust are the same size
put one on this one and we'll put one on that one we're going to preheat our
oven to 450 degrees we're going to bake this for 15 minutes that's one five
before we lower the temperature of our oven to 350 degrees We'll finish baking these in additional hundred 45 minutes until the pie is set
And then we will remove and you want to cool these down completely
And then you know it. Thomas, my husband is going to be in here giving this one a try
There we go. My water pie. Now this took about 50 minutes in the oven and then also I let it sit on the countertop
until it cooled down. And it's still going to be a little jiggly. You can put it in the refrigerator and let it set up more and get kind of chilled
We're going to dive in. And you know, I got someone special coming around the corner here
What do you think? I think it looks good Don let him fool you He knows what it tastes like And he also ate one of the rambicans too So did you Yeah we did
We shared a ramekin while we were waiting for this. It was good, too
There we go. It sets like a cussure
You ever seen like a buttermilk pie? Pretty darn close. Look at that
Alright, we're going to grab some fortune. We're going to give this a try for you
I'll just take this. What? You've got to make me spit it. Uh-oh. Mmm
I want this stuff right now. I can't wait. It makes that crust puff up and be very spongy like
That's good. It has a custard kind of base feel to it, but there's no eggs in there
Almost like a bread pudding. Almost, yes. All right. Let us know what you think of the water pie
If you make it, let us know what you think about it. Now, just remember that when you cool it completely
I would pop it in the refrigerator just to kind of help it set up a little bit because it does eat like a wet custard. So
Good, though. If you eat it warm, yeah, just use a bowl
That's good. It kind of reminds me a little bit of like rice pudding too
Yeah, a little bit. Yeah. So, all right, give us a thumbs up on this one
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for the holidays. We'll see y'all on the next episode. Bye