FLAPPER PIE

History of recipe:
I can't describe this pie, but trust me, it is THE BEST PIE ever!
It originates mostly on the prairies, as people in BC here think I am nuts
when I say I like flapper pie, but boy they don't know what they are missing!
Follow this recipe and you too can enjoy it.
Will try and find a picture to add so you get the idea.
It's basically a custard style of pie in a graham cracker crumb crust
God, I am salivating thinking about it!
WARNING- This pie is labour intensive and time consuming
to make, as it has to be stirred all the time. But it is worth the effort.
Your guests WILL come back, trust me!

FILLING
1/2 cup w sugar
1/4 tsp salt
2 Tbls. cornstarch
1 Tbls. w. flour
2 cups Whole milk
2 egg yolks-slightly beaten
1 Tbls. butter
1 tsp vanilla
blend together in saucepan, sugar, salt, cornstarch and flour
gradually stir in milk until smooth
cook over moderate heat, stirring constantly until mixture
thickens and boils.  Boil 2 minutes.  Remove from heat,
stir a little hot mixture into egg yolks.
Add yolks to rest of hot mixture slowly, stirring to blend.
Boil 1 minute stirring constantly.
Remove from heat
Blend in butter and vanilla
cool 10 minutes
pour into graham cracker crumb crust (recipe below)

CRUST
1-1/4 CUPS  graham crumbs
1/4 cup softened butter
1/4 cup sugar
Blend crumbs, butter, and sugar using fingers
Set aside 1/4 cup crumbs for topping below
Press remaining crumbs against bottom and sides of 8" pie plate
Glass preferably as tin will discolor the crust after a day
Bake in moderate hot oven (375 deg F) for 8 minute
Cool before adding filling
Soggy Graham Crust?- Note- add a light egg wash after cooking the crust,
 and baking for a few minutes, then cool completely,
 will eliminate a soggy crust.

MERINGUE
2 egg whites
1/4 cup sugar
few grains of salt
4 Tbls water
Beat egg whites and salt until they hold a soft peak
Gradually beat in sugar a little at a time until meringue is stiff.
Spread over filling.
Top with remaining 1/3 cup of crumbs from crust
Sprinkle on top of meringue
Bake in hot oven (425 deg F )for 5 minutes
Cool at room temp for 3 hours before serving
Then a very important step follows
PLEASE SEND ME A PIECE!

I have allowed the "right click", copy and paste, on this page,
to save this recipe on your own computer.
 

My Original Public Page now changed to Private Password Protected   My Mom's Black Recipe Book Note- these Recipe Books  are Password Protected contact me for access  if you are a family member or a close friend. Page created Dec 9, 2004 Page last Updated on: April 17, 2016 Quick Links SE Sask. Web Pages / Dad's 1927 Map of SE Sask. / Hillside Public School Estevan Collegiate Institute / Nor-West 1904 Newspaper / Terrace BC BC Tel Terrace District History / Contact page