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Flapper pie is a long, long time family favorite of my mother’s, mainly because it’s her favorite pie on earth. My mom doesn’t have much of a sweet tooth- I inherited my sweet tooth from my dad- but a few years back my sister discovered that my mom loves a piece of flapper pie above all else.
Flapper Pie Recipe
When you read the title of my newest pie recipe for pie day, you’re most likely going to be in one of two camps.
Either you’re going to scratch your head and think to yourself : “What the devil is flapper pie?”
Or you’re going to think “Wow, now there’s a pie I haven’t heard of in a long time!!”
I’ll give a small percentage of you the chance of falling into the rare category of “Ooh, that’s a family favorite!” My mom was in seventh heaven when she found it in a small cafe around Pine Lake Alberta and made sure to visit whenever her and my dad went out to the lake for the weekend.
What is Flapper Pie?
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 here you most likely haven’t ever heard of it. Indeed, perhaps 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!
Flapper pie seems to have been popular with my grandma’s generation……then just plainly died out. My mom never made it. I never had it at my friends houses. When I asked around, so few people have heard of it. Even fewer have ever baked it! What once was a staple in prairie kitchens is now a rarity to find, unless you are lucky enough to still find an older generation baking it in their cafe or restaurant, such as the one in Pine Lake.
I don’t ever recall having flapper pie, so even though this is something my mom grew up loving it’s not something we had as kids. My mom isn’t a pie baker, that fell to my grandma and now apparently I’ve taken up the baking mitts and am carrying on the tradition.
If you read last week’s pie day post – Drunken Peach Galette – you’ll know that I spent the week at my sisters. What you also might know if you follow me on Instagram is that my sister and I were up at 9 am baking pies one morning.
This is what Ukrainian women do. We get up. We bake pies. Sometimes in pajamas.
My sister was totally in her pajamas.
I have no pictures because I value my life.
Ingredients For Flapper Pie:
Crust:
1 1/4 cups graham crackers
1/4 cup melted butter
1/2 cup sugar
dash of cinnamon
Filling:
2 1/2 cups of milk
1/2 cup of white sugar
1/4 cup of cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt
Meringue Topping:
3 egg whites
1/4 cup of sugar
1/4 tsp of cream of tartar
Kick the tires and light the fires to 350 degrees.
Flapper pie is notorious for being delicious and falling apart easily. It’s very hard to nail it so that it stays together, so be prepared that it won’ t be picture perfect. Using butter in the crust will help solidify it when refrigerated but really, custard and meringue? You know it’s not going to be a clean slice.
Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
Beat the meringue ingredients together until they form stiff peaks.
Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
Now, you can see below that you can get a clean slice.
Unless you are my sister and I and eat it warm out of the oven because when you do, it will collapse.
We didn’t give a hoot if it fell apart. (and it most certainly did)
We wanted that pie. For breakfast.
This was the best Saturday morning breakfast I have ever had. I highly suggest to everyone that you put “eat flapper pie straight from the oven for breakfast” on your bucket lists.
What I have been missing all my life! This is definitely a favorite pie now, I’m not sure how or why everything comes together to make such a great pie. It’s simple, it’s easy, it’s so darn tasty!
Happy Pie Day everyone! I really hope you all try this recipe, what a truly lost prairie pie this is and I really don’t understand why! It’s so simple yet decadent. If nothing else, add it to your archives to try one day and pass it on to your kids! I know I will be including this at family meals a lot know, knowing it’s a childhood favorite of my mom’s.
Have a fabulous weekend all!
Love,
The I Want a Piece of Flapper Pie For Breakfast Again Magpie
Flapper Pie- The Lost Prairie Pie
Ingredients
Crust
- 1 1/4 cups graham crackers
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 dash cinnamon
Filling
- 2 1/2 cups milk
- 1/2 cup white sugar
- 1/4 cup cornstarch
- 3 egg yolks
- 1 teaspoon vanilla
- pinch salt
Meringue Topping
- 3 egg whites
- 1/4 cup sugar
- 1/4 teaspoon cream of tartar
Instructions
- Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
- Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
- Beat the meringue ingredients together until they form stiff peaks.
- Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
- Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
- Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
Notes
Nutrition
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Ellen Chychul says
When I was a child, our little community had Friday night skating parties where we got together with friends to skate on the outdoor rink, complete with music and lights. The women provided lunch as a fund raiser, and I always had a hot dog and flapper pie. These were rare treats and I was sure I’d died and gone to heaven. It’s still my favourite.
Theresa May says
I grew up in Moose Jaw, SK and my mom made this pie, now I live in Alberta where no one has heard of it. I had a hankering and made one last month, delicious, family loved it and it was gone in no time! Now after reading this, I need another one!
Deb Stewart says
looks fantastic
Marlene Sawchuk says
I love it also
Hayley Teague says
I’m from Alberta.
Hayley Teague says
Thank you for bringing back great childhood memories of Mom’s Flapper Pie! My sister called it cake. 🙂
Douglas Jameson says
An Alberta favourite from my long-ago childhood. Hmmmm…. Time to get busy in the kitchen!
Florence Raabis says
My Mom made Flapper Pies for years and they were everyones favorite I haven’t made one for a long time but I do still have the receipt And yes I am from Alberta aren’t we a lucky bunch
Elaine Knuttila says
This is one of my family’s favorite. A must have when my kids are home for a visit.
I made this for my Dad before he passed away, he wouldn’t eat anything but when I made him some flapper pie he not only ate it but he fed himself.
Deby Bryan says
Try adding a package of powdered gelatin to the crust ingredients to help stay together
. Works for me!
Leslie Crawford says
My mom made this all the time for my father. It is his absolute favorite pie. Now that mom is gone I make it a couple times a year for my dad! And have taught my daughter to make it, so the recipe lives on. My mom was from Sask, and I’m born and raised in Alberta.
Barbara Gammon Charbonneau says
And I’ve made it many times, we love it!!
Jeanne Renee Nolan says
A very similar pie, served in a pastry casing but without the meringue and with a sprinkling of cinnamon is a traditional South African favourite, known as Milk Tart!
Patricia Gammon Loeppky says
We use to have this all the time!! My grandmother use to make it , my mom, and even I made it. It is my favourite pie!! Haven’t made it for years, thanks for the recipe, as I lost mine!!
Lynn Ulan says
I love this pie
Bev Gaudet Huckle says
I love this pie – really a prairie favorite – people in BC don’t know what your talking about when you mention FLAPPER PIE – YUM
Jimmy Webb says
UMM ! that looks like Pixie Pie !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Tammy Wallace says
My Mom used to make this pie. we used to love it when she did. I lost her recioe so am glad you posted in here.
Grace Wideman says
I’m in your mom’s camp, my favorite also. I’m from northern alberta.
Kelli Juneau says
Flapper pie is the best! I make it every Christmas too!
Debbie MacRae says
I’ve always loved Flapper pie – a favourite of my Grandma’s and my Mom’s but it’s been about a year since I made it last. Of course, it’s never “as good as Grandma made it…..” but it’s close! Somehow childhood taste buds just had better flavour!
Genevieve Deschamps says
It was acutally quite popular in Quebec too, when my grandma was alive, I remember eating some quite often!
Marlayne Metzker says
I’m from Alberta. I remember going to the curling rink as a little girl when my parents were curling in a bonspiel. Hamburgers with cooked onions followed by flapper pie. I can almost taste it now.
Audrey-Val Hilker says
My favorite pie too, mouth watering!
Corbett Enders says
She did? Grandma E or O?
Elaine Taylor says
Loved hen Aunty Gisele made it.
Ivy McNeil says
Make flapper pie all the time my favorite yes from sask
Audrey Flaig says
looks yummy…. i will be making this for sure.
Cheryl Clarke says
My mom still makes flapper pie. I love it! I can’t recall if my girls have tried it.
Shirley Fillinger says
I used to make this all the time but used flour instead of cornstarch….and yes it is absolutely delicious!!!!