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NO Reproduction in Whole or in Part, on ANY, and ALL of these Pages, may be made without the express Written Permission of Web Editor, Doug Gent © 2012 |
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NO Reproduction in Whole or in Part, on ANY, and ALL of these Pages, may be made without the express Written Permission of Web Editor, Doug Gent © 2012 |
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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
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!
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