Flapper Pie is no new recipe to the blog. I blogged about it two years ago when I took part in the Canadian Food Experience Project. But it was time for some updating and it definitely needed to be re-photographed. With Thanksgiving just around the corner, followed shortly by Christmas, I figured now was as good a time as any to revisit this prairie classic pie.
Flapper Pie is a regional classic, and if you and your family haven’t lived in Saskatchewan, or any neighbouring prairie province for a few generations, you may have never heard of this delicious dessert. Flapper is a pie with a graham cracker crust, filled with a creamy vanilla custard, and topped with a sweet and airy meringue. Many people sprinkle extra graham crackers on the meringue, but I tend to skip this step because I much prefer to see the golden wisps and spikes of the meringue.
To be honest, I had never heard of Flapper Pie until about ten years ago, when I was introduced to it by my friend’s mother. She has been making this pie for many years (she might kill me if I dare say how many), and it has become a holiday tradition. This pie used to be a tradition for many families on the prairies, but the recipe seems to have been lost to newer generations. I think it’s high time for a Flapper Pie revival.
And the best way to revive a recipe, is to make it and share it! I fully support you if you decide to make two pies and keep one for yourself. And obviously eat it by yourself. You’ve done a good deed if you share one whole pie, so why not treat yo self!
Flapper Pie is best served the day it’s made – preferably within a few hours of baking. But honestly, you shouldn’t have a problem with that. We never do. Flapper Pie is always the first go to.