This pie is based on a Depression-era recipe that uses humble pantry ingredients and water for a tasty sweet treat. The result is similar to a cinnamon-flavoured custard tart - delicious!
Ingredients
- 1 cup sugar
- 1/3 cup plain flour
- 1 tsp ground cinnamon
- 2 cups water
- 1/2 cup milk
- 1 tsp vanilla essence
- 30g butter
For pastry shell
- 1 1/4 cups plain flour
- 125g butter
- 2 tbsp iced water
Method
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Step 1Preheat oven to 220C. To make pastry shell, in a food processor, blitz flour with butter until it resembles breadcrumbs. Add iced water and process until it comes together in a ball. Form into a flat disc, wrap in cling film and refrigerate for 30 minutes to rest.
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Step 2On a floured surface, roll out dough to a large 5mm-thick circle. Line a 27cm pie dish with the pastry, rolling under the edges and using your thumbs to decorate the rim. Place in the freezer for 10 minutes to rest.
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Step 3In a small bowl, combine sugar, flour and cinnamon. Combine water, milk and vanilla essence in a jug. Remove pastry shell from freezer and pour in liquid. Sprinkle sugar and flour mixture evenly over the top. Dot with small cubes of butter. Bake for 20 minutes, then reduce oven temperature to 180C and bake for a further 30 minutes.
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Step 4Allow to cool completely, then place in the fridge for 2 hours to set. Slice into wedges and serve as is, or with cream or ice-cream.
Recipe Notes
+ 40 mins resting time.
The filling will be very wobbly when it first comes out of the oven, but sets when it cools.
If you don’t want to fuss with making your own pastry, you can buy a pre-made pastry shell from the supermarket, either fresh or from the freezer section.
Recipe and photo by Greer Worsley.
Recipe Reviews (1)
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