Flapper Pie (Manitoba)

Flapper pie is a graham crumb crust pie filled with a decadent, creamy custard filling topped with a meringue. It’s so unique to the prairies that if you didn’t grow up there you most likely haven’t ever heard of it. Indeed, perhaps even not many Albertans have heard of flapper pie, this is a Manitoba recipe straight from the family archives, one that would have been passed around the farms.

Crust:
½ cup butter (125 mL)
1¼ cups graham cracker crumbs (300 mL)
¼ cup granulated sugar (660 mL)

Filling:
2¼ cups milk (560 mL)
½ cup granulated sugar (125 mL)
¼ cup cornstarch (60 mL)
3 egg yolks
⅛ tsp. pure vanilla extract (0.5 mL)
⅛ tsp. sea salt (0.5 mL)

Meringue Topping:
3 egg whites, room temperature
¼ tsp. cream of tartar
6 Tbsp. granulated sugar (90 mL)
3 Tbsp. dry crumbs (reserved from crust) (45 mL)

For the Crust:
In saucepan, melt butter over medium heat. Mix together graham crumbs and sugar, reserving 3 Tbsp. (45 mL) for meringue. Stir graham mixture into butter until well combined. Press into bottom and against side of 9” (23 cm) pie plate.

Bake in 350°F (180°C/160°C fan, Gas Mark 4) oven for 10 minutes. Let cool.

For the Filling:
In heavy-bottomed saucepan, heat 2 cups (500 mL) of the milk over medium heat; bring to a boil.

In bowl, mix together sugar and cornstarch. Whisk in remaining milk, egg yolks, vanilla and salt. Stir into heated milk; cook, stirring, until mixture returns to a boil and is thickened. Pour into prepared pie shell.

For the Meringue:
In bowl, beat egg whites with cream of tartar until in a stiff froth. Beat in sugar gradually, until stiff and sugar is dissolved.

Spread meringue over pie, right to edge of crust. Sprinkle reserved crumb mixture over top. Bake in a preheated oven until golden, about 10 minutes.

Remove from oven; place on a rack on the counter to cool and set for at least 2-3 hours.

Makes 6 servings.