FLAPPER PIE... THE LOST PRAIRIE PIE

 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”