Wednesday, November 16, 2011

Pie Party

I'm not a huge fan of pie. [Which maybe isn't the best way to start off my love the pie party blog entry...]

Don't be shocked, but I've never really cared for pastry... [You don't have to start paying super close attention to that I'll tell you right now, you will see me eat pie] It is after all, a dessert. For me, dessert is one of the food groups.

But one pie that I do love, was the Flapper Pie that my Grama used to make. It has a crumb crust, a creamy vanilla centre and a meringue top. I will never tire of this tasty treat.

She gave me a recipe binder for my 19th birthday [eeks, that was a long time ago] which had a number of hand written recipes in it, all being my favourite recipes of course. To make Flapper Pie with this particular recipe was time consuming. Plus it's very tricky not to scorch the filling, which would ruin it completely in a second flat. So imagine my delight when my Mum came across another quite simple recipe for the filling. I use the best of both recipes together and create this...

I don't know how people get the meringue so high, because mine has never been impressive looking, but it tastes just fine...

One bite of this pie, takes me back to my childhood. It's still my very favourite. Today for TidyMom's Love the Pie party was the perfect time to make a pie, for just because.

Flapper Pie

Crumb Crust:

1 1/2 cups graham crumbs
1/4 cup sugar
1/2 cup melted butter or margarine

Preheat over to 375°. Thoroughly mix graham crumbs and sugar, add the melted butter. Mix until well blended. [Reserve 1/4 cup of mixture for topping] Firmly press into the bottom and up the sides of a 9-inch pie plate. Bake 8 - 10 minutes or until lightly browned. Cool Completely.

Vanilla Cream Filling:

2/3 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2 cups milk

In a large glass mixing bowl, stir together sugar, cornstarch and salt to blend well. Add a small amount of milk to make a smooth thin paste, then gradually add rest of the milk. Stir until smooth. Microwave on high for 8 to 9 minutes, stirring every 2 minutes, until smooth and thickened.

3 egg yolks, slightly beaten [use whites for meringue]

Stir half the hot milk mixture into egg yolks [being careful not to cook the egg... go back to high school home-ec] Then add yolk mixture back to the milk dish. Microwave on high 1 to 2 minutes, until mixture is thick and glossy.

1 tbsp butter
1 tsp vanilla

Stir in butter and vanilla. Pour mixture into cooled crumb crust. Let cool.

3 egg whites
1/8 tsp cream of tartar
1/4 cup sugar

Beat egg whites until soft peaks form. Add cream of tartar. Gradually add sugar, beating until white and shiny. Spread meringue over cooled filling, to the edge of the crust. Sprinkle on reserved crumbs. Bake at 425° for 5 minutes or until lightly browned.

This is the type of pie that is best enjoyed the day you make it. It starts to get a bit weepy and soft by the next day. However, I can assure you that although it might not be quite as impressive to look at, it is every bit as delicious to eat.

Enjoy! Click the link below to check out all the yummy pies!

Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press

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