Water Pie

Recipe makes 6-8 servings (1 pie)

Whatcha Need:

• 1-1/2 cups water
• 1 frozen 9-inch pie shell, thawed, unbaked
• 2 teaspoons vanilla extract
• 1-1/2 teaspoons cider vinegar
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt

• 6 Tablespoons cold unsalted butter, cut into thin slices

  Whatcha Do:

1. Preheat oven 400ºF. Set pie shell on a rimmed baking sheet.

2. Pour water into the thawed pie shell. Drizzle vanilla and vinegar over the water.

3. Combine the sugar, flour, and salt in a medium bowl. Sprinkle mixture evenly over the water. Do not stir. Float butter slices on top.

4. Bake at 400 degrees for 30 minutes. Shield crust edges with a foil ring to prevent burning. Reduce oven temperature to 375 degrees and continue to bake pie for another 30 minutes. Carefully remove pie from the oven (filling will be very loose and watery). Cool completely to room temperature, about 1 hour.

5. Loosely cover and refrigerate pie for 8 hours (or until fully set) before cutting.

6. Serve with a dollop of whipped cream, if desired.