Friday, September 19, 2008

Flapper Pie

This is a recipe I have been making for years. The filling is actually enough for 2 pies, but I always have made the whole recipe using a deep dish pie plate which makes a 'high pie'. You can easily make afew more crumbs and divide between 2 pie plates and then divide the filling.
CRUST
1/3 cup melted butter
1 1/2 cups graham cracker crumbs
1/8 cup sugar
Melt butter and stir in crumbs and sugar. Press mixture into pie plate and bake in 350F oven for 10 minutes.
FILLING
4 cups milk
4 egg yolks
1/2 cup sugar
4 heaping TBSP corn starch
1/2 tsp salt
2 tsp vanilla
Put all ingredients except vanilla in a large microwavable bowl and beat well. Microwave on high for 3 minutes. Give a good stir and microwave afew more minutes until mixture is bubbly and begins to thicken. Add vanilla, stir well and pour into pie crumb crust.
MERINGUE
4 egg whites
1/2 tsp cream of tarter
4 tbsp sugar
Beat egg whites and cream of tarter until soft peaks form. Add sugar and beat until stiff. Pile onto filling, making sure to spread meringue right to the edges. Bake in 400F oven for 6-8 minutes until golden. Chill and serve. It is also very good if you time it just right that you serve it just slightly warm.

20 comments:

  1. I love custard. . .anything. . this pie is such a great beginner cook pie isn't it? You've made it for years and the family loves it. . so everyone should give it a try. . I love it too.

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  2. i never thought of this as a beginner pie but my mom by lobe made a version of this and hers always taste better than mine. this looks yummy thanks for posting it.

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  3. love not lobe...dah.
    bananas would be a good add to this, or perhaps, coconut, hmm

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  4. Ohh... Flapper Pie... a standby favorite in my kitchen for 43 years!

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  5. This is my kind of measuring - 4 heaping Tbsp! I have had to carefully adjust my recipes . . . measuring them out in real Tbsp (for this blog) and now along comes Kathy with "heaping" Tbsp. Well, that's what I'm used to and maybe now that that's clarified, I can just do that to! =)

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  6. This looks like one of those Salisbury pies..I'm wondering do they still make them??
    I haven't been to one in ages.
    Time to make this again..seeing your delicious pic of this pie makes me want it..NOW!

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  7. I've never made flapper pie...but have a friend who loves them. It looks inviting, Kathy.

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  8. Charlotte, it is really good with bananas or coconut, but then I fold the beaten egg whites into the hot custard. I put the bananas on the bottom of the shell first, and with cocnut I just add about 1/2 cup. Since the meringue is now in the custard I cool the pie and serve with mounds of whipped cream. Garnish with either freshly sliced bananas or sprinkle with toasted coconut. Now if you are clever you would make it in 2 pie plates using two of the options. Anneliese, I know what you mean about the exact measurements, but a heaping for me is probably 1 1/2 tbsp. Maybe we need a mennonite measuring system chart=). (a knife full, a pinch, heaping...I can see where our readers may begin to wonder about our ability to measure). Betti, I don't know what a Salisbury pie is. Kathy

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  9. Hee hee...Salisbury pie? I have not heard of those either...but this pie I have! And it is delish! I can tell. Another wonderful pie to serve up for one of those evening get-to-gethers in the winter months ahead!

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  10. Okay I'll try and explain that a little better..I was referring to a pie that you can get at a Salisbury House restaurant.
    What..no Salibury House restaurants in your part of the country?? hehe

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  11. Oh Thanks Kathleen. My mom always made that pie and it is still one of my favorites.
    I'm hoping you had some of your pies at the MCC Sale.

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  12. How funny Betti. My sister lives in your town and she has mentioned Salisbury before. Should have known! Marg, I did not have any pies at the MCC sale this year, but in past years I have donated many. Kathy

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  13. Thank-you ladies. I know mennonite girls can cook from first hand experience. My Mom,My Grandmother etc. They have both passed away and their wonderful recipes were all lost. I have definitely bookmarked this site! Eyvonne

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  14. Growing up in Calgary, my Mom made the BEST Flapper Pie. She's been gone for severa; years now and I am pleased to say that this was as close to Mom's as I have ever had. Absolutely delicious. thank you.

    Wade

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  15. Hi Wade, So glad to hear that you found our site and this recipe in particular. There is nothing like the taste of something from your Mom's kitchen. Thanks for the comment. Kathy

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  16. I am making this today for my Dad's 84th birthday. I am sure this will be his style of "birthday cake". In our family, meringue was ONLY for lemon pie, and all cream pies are topped with real whipping cream. So, that is what I will make!
    Lorrie
    P.S. I am quite sure that you were intending the graham crumbs to be 1 1/2 and not 1/12.

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  17. My mother-in-law, 86 yrs young [son-in-law points,] from Saskatchewan, says that it ISN'T a CUSTARD pie. Custard has the same ingredients but is baked in the oven. Flapper pie is made on the stove top (or microwave now-a-days) and is poured into the crust. Technically a PUDDING (or cream) pie. {I'm not responsible for any of the above. Just an innocent bystander.}

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  18. The custard for this is TO DIE FOR. Thanks! I added a little almond extract to the meringue, just for a little extra something. DELISH!

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  19. Just made your pie 7a.m. for my grandsons birthday treat . Its a winner and I did add coconut-thank you I had lost my old recipe. I am going to hang onto this one!!!!!JEAN April 23RD 2012

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  20. I made this yesterday to take to my sons. Was oping to bring a piece home. Nope, all gone. It was the best pie & the hint on cinnamon in the crust was delicious. I love this site
    ...Sandy

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