Ingredients:
- 1 9-inch unbaked pie shell, chilled
- 1-1/2 cups water
- 1/4 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into thin slices
- Optional: a pinch of cinnamon
Directions:
- Pre-heat over to 400 °.
- Pour water into the cold unbaked pie crust.
- In a bowl, mix the flour and sugar together. Sprinkle mixture over the water in the pie shell. Do not stir.
- Add in vanilla, but do not stir. Dot the top of the water filling with slices of butter. Sprinkle with cinnamon if using.
- Place pie pan onto a baking sheet, then place in the over. Bake for 30 minutes. Then remove and cover the crust with foil to prevent overbrowning.
- Reduce heat to 375 °F and continue baking for another 30 minutes.
- Remove the very liquidy looking pie from the oven and let cool until room temperature. Then cover in plastic wrap and let cool and set completely overnight in the refrigerator.
- Slice and serve once cool
