Everyone remembers the foul suppers, the local catered fundraisers, the Sunday suppers at Grammas house. There was always an unwritten code.... race to finish the first course because there was a limited supply of :
"The Flapper pie"
FLAPPER PIE - THE LOST PRAIRIE PIE
DELICIOUS OLD FASHIONED FLAPPER PIE, A TRUE PRAIRIE
CLASSIC
INGREDIENT
CRUST
·
1
¼ Graham cracker crumbs
·
¼
cup melted butter
·
½
cup sugar
·
Dash
of cinnamon
FILLING
·
2
½ cups milk
·
½
cup white sugar
·
¼
cup cornstarch
·
3
egg yolks
·
1
tsp vanilla
·
Pinch
salt
MERINGUE
·
3
egg whites
·
¼
cup sugar
·
¼
tsp cream of tartar
INSTRUCTIONS:
1. Mix all the crust ingredients
together. Set aside 2 tbsp ... press the remainder into a 9-11 inch pie plate
in the bottom and up the sides. Refrigerate.
2. Combine the filling ingredients and
cook on medium heat until it boils and thickens, making sure to stir constantly
off the bottom. Set aside to cool and move to meringue.
3. Beat meringue ingredients till stiff
peaks are formed.
4. Pour the cooled filling into the
crust and top with the meringue making beautiful peaks. Sprinkle the remaining
crumb mixture on top of the meringue.
5. Place in preheated 350* oven, on
middle rack.
6. Bake until meringue is GOLDEN brown.
Maybe 10 minutes but watch carefully, all ovens are different.
7. Cool in fridge and eat the same day.
This is not a keeper pie. Best made only hours before serving.
This was a go to because everything needed was in the pantry or “icebox”
