If you grew up in the prairies, then your grandmother likely made flapper pie. Flapper pie is a decadent combination of three components: a cinnamony, graham cracker crust, a vanilla custard filling and a sky-high meringue topping.
Some foods are so regionally specific that people outside of a certain geographic area have never even heard of them, let alone tasted the dishes. Such is the case with flapper pie.
What Is Flapper Pie?
The creamy custard pie is a traditional dish from the prairies of western Canada. The name seems to stem from the fact that the pie originated in the 1920s, the era of the flapper girl. Recipes were handed down through generations, though not many families seem to be as familiar with flapper pie as they once were.
This recipe is from Dinner with Julie as it celebrates the satisfying simplicity of classic vanilla pudding.
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
Filling:
1/3 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, lightly beaten
1 tsp. vanilla
Meringue:
3 egg whites
2 Tbsp. sugar
1/4 tsp. cream of tartar (optional)
pinch cinnamon
Preheat the oven to 375F. In a small bowl, stir together the graham crumbs, sugar and butter. Remove a couple spoonfuls and set aside. Press the rest into the bottom and up the sides of a pie plate and bake for 8 minutes, or until golden.
In a medium saucepan, whisk together the sugar and cornstarch. Whisk in the milk and cook over medium heat until it bubbles and thickens. Remove from the heat and stir a spoonful of the hot milk mixture into the egg yolks; quickly whisk back into the milk mixture and cook for another two minutes, until it thickens. Stir in the vanilla and pour into the crust.
To make the meringue, beat the egg whites and cream of tartar until it holds soft peaks; gradually beat in the sugar, beating until it holds stiff, glossy peaks. Spread over the custard, mix the reserved crumbs with a pinch of cinnamon and sprinkle over top. Return to the oven for 6-8 minutes, until meringue is lightly brown. Cool and refrigerate for an hour or two before serving.
