Flapper PiE - A canadian classic - custard/merganie

Discussion in 'Susan's Kitchen and How To Threads' started by CULCULCAN, May 27, 2015.

  1. CULCULCAN

    CULCULCAN The Final Synthesis - isbn 978-0-9939480-0-8 Staff Member

    Messages:
    10,372
    Flapper Pie- A canadian classic made with custard and merganie

    flapperpie2.

    Flapper pie has a graham crumb crust pie which is filled with a decadent,
    creamy custard filling topped with a meringue.


    Crust:
    1 1/4 cups graham crackers
    1/4 cup melted butter
    1/2 cup sugar in the raw
    dash of cinnamon

    Filling:
    2 1/2 cups of pure filter milk
    1/2 cup of sugar in the raw
    1/4 cup of cornstarch
    3 egg yolks
    1 tsp or real vanilla
    pinch of salt
    Meringue Topping:
    3 egg whites
    1/4 cup of sugar
    1/4 tsp of cream of tartar

    Heat the oven to 350 degrees

    Flapper pie is notorious for being delicious and falling apart easily.
    It’s very hard to nail it so that it stays together,
    so be prepared that it won’ t be picture perfect.
    Using butter in the crust will help solidify it when refrigerated but really,
    custard and meringue? You know it’s not going to be a clean slice.

    Mix all the crust ingredients together, save about 2 tbsp to the side
    and press the rest into a 10 inch pie plate, in the bottom and up the sides.

    Refrigerate.

    Combine the filling ingredients together and cook on a medium heat until it boils and thickens,
    making sure to stir constantly! Set aside to cool while you make the meringue.

    Beat the meringue ingredients together until they form stiff peaks.

    Pour the filling into the crust and top with the meringue, making beautiful little spikes
    that will brown up all lovely on top!

    Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.

    Bake until the meringue browns like below, around 10 minutes but watch it carefully!

    All ovens are different!

    Cool in the fridge and eat the same day.

    This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers.

    This is best made mere hours before serving.
    flapperpie.
    Now, you can see below that you can get a clean slice.

    Unless you are my sister and I and eat it warm out of the oven because when you do, it will collapse.
    We didn’t give a hoot if it fell apart. (and it most certainly did)
    We wanted that pie. For breakfast.

    This was the best Saturday morning breakfast I have ever had.

    I highly suggest to everyone that you put “eat flapper pie straight from the oven for breakfast”
    on your bucket lists.

    What I have been missing all my life! This is definitely a favorite pie now, I’m not sure how or why everything comes together to make such a great pie. It’s simple, it’s easy, it’s so darn tasty!
    flapperpie2.
    Happy Pie Day everyone! I really hope you all try this recipe, what a truly lost prairie pie this is
    and I really don’t understand why! It’s so simple yet decadent.

    If nothing else, add it to your archives to try one day and pass it on to your kids!

    I know I will be including this at family meals a lot know, knowing it’s a childhood favorite of my mom’s.

    Have a fabulous weekend all!
    Love,
    The I Want a Piece of Flapper Pie For Breakfast Again Magpie
    FLAPPER PIE- THE LOST PRAIRIE PIE

    flapperpie2.
    PREP TIME
    20 mins
    COOK TIME
    10 mins
    TOTAL TIME
    30 mins

    Delicious old fashioned Flapper Pie, a true Canadian prairie classic!
    Author: Karlynn Johnston
    Serves: 6
    INGREDIENTS
    • Crust:
    • 1¼ cups graham crackers
    • ¼ cup melted butter
    • ½ cup sugar
    • dash of cinnamon
    • Filling:
    • 2½ cups of milk
    • ½ cup of white sugar
    • ¼ cup of cornstarch
    • 3 egg yolks
    • 1 tsp vanilla
    • pinch of salt
    • Meringue Topping:
    • 3 egg whites
    • ¼ cup of sugar
    • ¼ tsp of cream of tartar

    INSTRUCTIONS
    1. Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
    2. Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
    3. Beat the meringue ingredients together until they form stiff peaks.
    4. Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
    5. Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
    6. Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.\
    http://www.thekitchenmagpie.com/flapper-pie-the-lost-prairie-pie
     
  2. abbyy666

    abbyy666 New Member

    Messages:
    1

Share This Page