Another regional favourite. A mainstay at old style diners until the
1960's flapper pie is still popular in rural Saskatchewan today.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flapper Pie
 Categories: Canadian, Pies, Filling
      Yield: 6 Servings
 
  1 1/4 c  Graham wafer crumbs
    1/4 c  Sugar, granulated
    1/2 ts Cinnamon
    1/4 c  Butter;melted
           FILLING:
    1/4 c  Sugar, granulated
      3 tb Cornstarch
      2 c  Milk
      2    Egg yolks; lightly beaten
      1 ts Vanilla
           MERINGUE:
      2    Egg whites
    1/4 ts Cream of tartar
      2 tb Sugar, granulated
 
  In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
  westerners knew it as Flapper Pie. Cream pies like butterscotch,
  banana, cream and coconut cream were favorites of this decade and
  restaurants (called cafes in the West and usually run by Chinese
  cook/owners) always had cream pies on their menus.
  
  Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
  Press remainder onto bottom and sides of 9 inch pie plate. Bake in
  375F oven for 8 minutes; cool.

  Filling: In saucepan, mix sugar with cornstarch; blend in milk.
  Cook over medium heat, stirring, until boiling; stir a little into
  yolks, then retUrn to the saucepan. Cook over low heat, stirring, for
  2 minutes or until thickened. Remove from heat; add vanilla and cool
  slightly. Pour into pie crust.

  Meringue: Beat egg whites with cream of tartar till soft peaks form;
  gradually beat in sugar until stiff peaks form. Spread over filling,
  sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
  minutes or till lightly browned. Cool to room temperature, about 4
  hours.
  
  SOURCE: The Twenties chapter, A Century of Canadian Home Cooking
 
MMMMM

Cheers

Jim
  
... When I look into my spice pantry: If this was 1350 I'd be an emperor.

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