Flapper Pie - A Western Canadian Favourite

PREP TIME: 15 minutes
COOK TIME: 15 minutes combined cooking time plus 4 hours cooling/setting time

Ingredients

Flapperpie
Delicious Flapper Pie, just waiting to be devoured!

This is a cream-style pie, with a crumb crust and meringue topping.  This pie was a favourite in Western Canadian prairie cafes in the 1950's and 1960's.  I remember making it as a girl.  I still love it!




BASE:


1 1/4 cup finely crushed Hob Nob biscuit crumbs*
1 Tablespoon  caster sugar
1/2 teaspoon cinnamon
1/4 cup (scant) butter, melted 


FILLING:

1/3 cup caster sugar
3 tablespoons cornstarch
2 cups milk (do not use trim!)
3 egg yolks, lightly beaten
1 teaspoon vanilla


MERINGUE:


3 egg whites
1/4 teaspoon cream of tartar
3 tablespoons caster sugar


*In Canada, the recipe calls for Graham Wafer crumbs.  These are not readily available in New Zealand, and Hob Nobs make a tasty substitute.  Digestive biscuits would also be acceptable.  DO NOT use wine biscuits!

 

 



Directions

BASE:


Combine crumbs, sugar and cinnamon; blend in melted butter.  Set aside 1 tablespoon of the crumbs to sprinkle on the meringue later.


Press remainder of crumbs into the bottom and sides of a 22cm pie plate. (Hint:  use the round side of a spoon to help press down the crumbs firmly and smoothly.)  Bake in a 180C oven for 7 minutes.  Cool.


FILLING:


In a heavy-bottomed saucepan, mix sugar with cornstarch; slowly blend in milk. Cook over medium heat, stirring, until boiling.  Stir a little into the egg yolks, then return to the saucepan.  Cook over low heat, stirring, for 2 minutes or until thickened.  Remove from heat, stir in vanilla and cool slightly.  Pour into baked and cooled pie crust.


MERINGUE:


Beat egg whites with cream of tartar until soft peaks form.  Gradually beat in sugar until stiff peaks form.  Spread over filling, sealing to crust.  Top with reserved crumbs.


Bake in 200C oven for 5 minutes or until lightly browned.


Cool to room temperature  - about 4 hours (not in refrigerator).  Auckland's humidity will "attack" the meringue on the pie, so either cover once cooled, or eat and enjoy!


Note:  There are two schools of thought on how Flapper Pie tastes best - at room temperature or chilled.   Why not try a piece of each?