October 18, 2020 2 min read

This recipe is a vintage recipe. My grandma was a master pie maker - any kind of pie and it was a masterpiece. Her pasty was legendary - how I wished I had learned to make it! But, my favorite was her Flapper Pie. It's not a recipe you hear much about any more but I finally found a recipe and thought I'd give it a try. I always thought that the filling was hard to make - not so! It's really quite easy. This pie is a lovely pie - not too sweet, love the crust, nice and light and the meringue - well it has to be eaten the day it's made, the meringue doesn't keep very well but I'm telling you, that won't be a problem. So, if you remember this pie - make it again, if you don't - give it a try - it just might turn into your favorite.
Flapper Pie
Graham Crust (save 1 tbsp to sprinkle on top)
Stir together
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 b. melted butter
Press into pie dish and bake at 350 for about 8 minutes, until golden.
In a small bowl add in
3 large egg yolks (we'll use the whites for the topping)
In a medium saucepan at medium heat add in
1/3 c. sugar
1/4 c. cornstarch
Whisk in, until it bubbles and thickens
1 1/2 c. whole milk
Remove from heat
Add a large spoonful of milk into the egg yolks, whisking until combined.
Now, slowly add the egg mixture into the milk mixture and when mixed put it back onto the heat and cook for another couple of minutes until it thickens.
Stir in 1 tsp. vanilla
Pour into crust.
Meringue Topping
3 egg whites
1/4 tsp. cream of tartar (optional)
until soft peaks form, gradually beat in
2 tbsp. sugar
Beat until glossy, stiff peaks form.
Spread over filling. Sprinkle with reserved graham crust mixture.
Bake in 350 degree oven until tops are golden brown - about 6-8 minutes.
Cool and pop into fridge before serving.

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