This was my grandpa's favourite pie, it's a lesser known Canadian prairies gem. I haven't had it in over a decade so had my mom send over the recipe. I personally only used 1/4 cup sugar in the crust and custard.
A few things to note: this pie does not serve nicely. Meringue on custard and a crumbly crust = an absolute disaster on the plate but it's so good it really doesn't matter. This was after letting it cool in the fridge for 6 hours.
Also this is best made the day it is to be served. I'll eat it day 2 but by day 3 it's a soggy mess!
by Easytigerrr
9 Comments
I have that exact same pie pan. It is very pretty, but my pies come out better when I use a cheap aluminum pan.
Hot damn that looks good! As far as serving – this looks and sounds very similar to my grandma’s butterscotch pie. She always made it in a pan similar to a 9×13, but smaller – maybe 7×11? And then we would just scoop it out with a serving spoon.
*Image Transcription: Typed Recipe*
—
#Flapper Pie
Crust — 1¼c graham crumbs, ¼c butter, ½c sugar, pinch cinnamon
Custard — 2½c milk, 3 egg yolks, ½c sugar, ¼ cup corn starch, 1 tsp vanilla, pinch salt
Meringue — 3 egg whites, ¼ cup sugar, ¼ tsp cream of tartar
Preheat oven 350. Mix crust ingredients and save 2 tbsp for topping. Press in pie plate and up sides. Put in fridge.
On medium high heat mix all custard ingredients in a pot and bring to a boil stirring constantly. When thickened remove from heat to cool.
Make meringue until stiff peaks form. Pour custard on crust and spoon meringue on top. Bake for 10 mins until meringue is browning. Refrigerate before serving.
That looks pretty refreshing and tasty.
Layer in some sliced banana and you have a great banana pudding.
I don’t even like ANY pie but this looks SO GOOD
Messy can be good. These would probably be great in little individual baking cups too. Thank you for sharing this.
More cracker crumbs on top?
Used to eat this at Sal’s in Winnipeg. Miss it so much