Tag: gordon ramsay recipes

Water Pie – Recipe from the Great Depression by Gordon Ramsay

Water Pie - Recipe from the Great Depression


Water Pie - Recipe from the Great DepressionWater Pie is one of those magical recipes that came out of the depression era where cooks with little to nothing figured out how to make delicious dishes for those they love. This recipe was shared with me by Kay West and I published it in my third cookbook, Sweetness: Recipes to Celebrate the Warmth, Love, and Blessings of a Full Life. 

This recipe belonged to Kay’s grandmother, who had eight children and made her family of ten three meals from scratch every single day. During leaner times, she developed this recipe so that her family could still enjoy dessert from time to time, no matter how hard their days were. These recipes are such a special treasure to us and I think you’ll really enjoy the simplicity of this pie. It has a creamy buttery taste, similar to a warm vanilla cookie once it’s chilled and sliced. Half the thrill will be telling your family the name and that the main ingredient is water! 
Ingredients for Water Pie - Recipe from the Great DepressionYou know when a recipe was created to make something out of nothing, it’s going to be simple on the ingredients. You’ll need: A deep dish pie crust*, water, sugar, flour, butter, and some vanilla. 

I made this again this morning and just used a double recipe for my quick and easy mix in the pan pie crust recipe. It’s quick, easy, simple, and makes a delicious pie crust.

Pouring Water for Water Pie

Begin by pouring water into your deep dish crust. It doesn’t have to be hot or anything, just straight from the tap is fine. 

Sprinkling Mixture for Water Pie

Stir together flour and sugar. 

Sprinkling sugar over Water Pie

Sprinkle this over your water. The original recipe called for doing this with a spoon so I’m showing you that way but I usually just use my hand to sprinkle it because I feel like I can get it more even that way. 

Water Pie - Recipe from the Great Depression

This is our water with flour/sugar sprinkled over. Don’t stir. 

Vanilla poured into Water Pie

Drizzle vanilla over this. Don’t stir. 

Pats of Butter on Water Pie

Place pats of butter on top. 

Place this in the oven at 400 for 30 minutes. After 30 minutes, reduce temp to 375 and cover the edges of the crust if need be to prevent burning. Cook for another 30 minutes once you have reduced the temp. 

Fresh Baked Water Pie - Recipe from the Great Depression

Pie will be very watery in the center when you remove from the oven. Allow to cool completely and then refrigerate several hours before cutting. 

Sliced Water Pie

Enjoy this creamy buttery pie recipe that came about from good hearted cooks wanting to bake up something sweet for their loved ones during hard times! 

Pretty Slice of Water Pie

Tips for success: 

  • I use a Pillsbury all vegetable frozen deep dish pie crust, unbaked, for this recipe. I suggest a store bought deep dish pie crust because homemade pie crusts in your own dish are going to vary in terms of depth and may result in the filling not getting fully done in the prescribed amount of time. 
  • Before you begin making this pie, tear off a piece of foil large enough to cover your pie dish. Cut an X in the center and peel back the X. This will make it quick and easy to cover your pie should the edges begin getting too dark and will keep you from losing valuable heat during the baking process. 
  • Pie will be bubbly and could be watery in some spots when you pull it out of the oven. It will gel fully as it cools. It is best if you allow this pie to cool completely and then cover and refrigerate until chilled before cutting. 

 

Try Some Water Pie - Recipe from the Great Depression

YUM! 

If you enjoyed this recipe, please share this post with friends! 

Water Pie

Water Pie is a depression era recipe that turns bare bones ingredients into a delicious buttery pie!

Author: Christy Jordan

Ingredients

  • 1 9 inch deep dish pie crust, unbaked
  • 4 tablespoons all purpose flour
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 5 tablespoons butter, cut into 5 pieces

Instructions

  • Preheat oven to 400 and set empty pie crust on a baking sheet.

  • Pour 1 + 1/2 cups water into the pie crust.

  • In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don’t stir.

  • Drizzle vanilla over water in pie crust. Place pats of butter on top of this.

  • 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.

Some other recipes you might enjoy: 


Yum

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT
CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA’S GF)
AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO
SERVE.



PESTO: In a food
processor, chop 
2 cups basil and 6 garlic cloves. 
 Stream in 3/4c. olive
oil. 
Add 1c. parmesan cheese and 2 ounces pine nuts. 
ADD 1 TSP SALT
AND SOME FRESH PEPPER!



MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE’S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

Skinny Red Velvet Cinnamon Rolls

Oh, what sweet perfect madness this this?!

Two of my most favorite things combined into one wonderful collaboration of epic proportions! Red velvet and cinnamon rolls. Need I say more?

While these little devils may take some time and attention, they are absolutely worth the effort!

I basically took my base cinnamon roll recipe and made a few adjustments. I added some more red food coloring to the dough and I used cocoa in the filling mixture rather than the usual cinnamon one.

I also whipped up a cream cheese frosting to drizzle over the top to give that final decadent red velvety contrast that we all know and love!

I’m not even about to tell you that my three year old scarfed down two of these bad boys once they were done.

She waited quite patiently in front of the warm oven while they were baking. You know… as patiently as any three year old can manage anyway. So, I figured she deserved the bonus treat!

Skinny Red Velvet Cinnamon Rolls
TheSkinnyFork.com

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 191.7 • Fat: 3.4 g • Carb: 37.4 g • Fiber: 2 g • Protein: 3.9 g • Sugar: 16.2 g • Sodium: 209.3 mg

Ingredients:
Cinnamon Roll Dough:
1 1/4 C. Hot Water
1/2 Tsp. Vanilla Extract
1/4 Tsp. Red Food Coloring
1 1/4 C. Red Velvet Cake Mix
1 1/4 C. Bread Flour
1 1/4 C. Whole Wheat White Flour
1/2 Tbsp. Dark Cocoa Powder
2 1/4 Tsp. Active Dry Yeast or Bread Machine Yeast
1/2 Tsp. Salt

Filling:
1/4 C. Light Butter, Softened
1/4 C. Light Brown Sugar
1/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Red Velvet Cake Mix
1/2 Tbsp. Dark Cocoa Powder

Cream Cheese Drizzle:
3/4 C. Powdered Sugar
1 Oz. Cream Cheese, Softened
1/4 Tsp. Vanilla
1 Tsp – 1 Tbsp. Fat Free Milk

Directions:
Bread Machine: 
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine:
If you do not have a bread machine, you can combine the hot water and yeast into a bowl and allow the yeast to activate and foam up. Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter and cream cheese out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.

After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Spread the butter over the rectangle of dough.

Sprinkle the filling mixture atop the dough.

Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.

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