Ingredients:

  • 1 ½ cups (180g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5ml) salt
  • ½ cup (113g) cold unsalted butter, cut into small cubes
  • 4-6 tablespoons (60-90ml) ice water
  • 1 ½ cups (360ml) water
  • 1 ½ cups (300g) granulated sugar
  • 3 tablespoons (24g) all-purpose flour
  • ¼ teaspoon (1.25ml) ground nutmeg
  • ¼ teaspoon (1.25ml) ground cinnamon
  • 2 tablespoons (28g) unsalted butter, cut into small pieces
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. Roll out the dough on a lightly floured surface and transfer to the pie plate. Crimp the edges or decorate as desired.
  2. In a medium saucepan, whisk together water, sugar, flour, nutmeg, and cinnamon until smooth. Bring the mixture to a simmer over medium heat, stirring constantly. Cook for 2-3 minutes, or until the mixture has thickened slightly. Remove from heat and stir in the butter and vanilla extract until melted and combined.
  3. Pour the filling into the prepared pie crust. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center. Let the pie cool completely on a wire rack before slicing and serving. The filling will continue to set as it cools.