Flapper Pie recipe from 1932 | Canadian Prairie Classic

This vintage pie originated in western Canada in the early 20th century. I came across this recipe in a newspaper dated October 25, 1932. It's a delicious, silky custard pie topped with light and fluffy meringue. 

INGREDIENTS

Crust:

• 1 ½ cups graham cracker crumbs
• ½ cup sugar (100g)
• 1 tsp cinnamon
• ½ cup melted butter

Filling:

• 2 cups milk
• 2 egg yolks
• ¼ cup sugar (50g)
• 2 tbsp corn starch
• 1 tsp vanilla

Meringue:

• 2 egg whites
• 2 tbsp sugar

Method:

• Preheat oven to 325°F/160°C
• Grease 9-inch pie plate

Crust: 

1. Mix graham cracker crumbs, ½ cup sugar (100g), and cinnamon in a bowl.
2. Add melted butter and continue to mix until well combined. Reserve ¼ of a cup of the mixture for the top of the pie.
3. Line bottom and sides of a 9-inch pie plate. Refrigerate while making the filling.

Filling:

1. Separate 2 eggs. Yolks in a medium-sized bowl, whites in a large bowl.
2. Scald milk in a large pot over medium-low heat. (Do not boil.)
3. Beat egg yolks, and blend in ¼ cup sugar (50g), and corn starch. Whisk until smooth.
4. Temper the egg mixture by adding ¼ cup of the scalded milk while constantly stirring.
5. Add the egg mixture to the milk and continue cooking over medium-low heat until thickened. (About 3-5 minutes.)
6. Stir in vanilla. 
7. Remove from heat and cool slightly.
8. Pour onto the crust.

Meringue:

1. Whip egg and 2 tablespoons of sugar until stiff.
2. Spread on top of the filling to the edges of the crust.
3. Sprinkle the top with the reserved crumbs.

Bake in a preheated oven at 325°F/160°C for 15-20 minutes or until meringue is set and slightly brown.

Cool fully. Chill before serving.

Enjoy!

Note:

• It's important to let the custard cool slightly before pouring onto the crust, otherwise the crust may become soggy. 

Original newspaper clipping: