Flapper Pie With A Difference


You never want to lose this one, it’s great!

The difference is the meringue

  • 2 1/2 cups crumbs graham crumbs
  • 1/2 cup brown sugar
  • 1/2 cup melted butter
  •  1/2 tsp cinnamon
  • 2 1/2 tbsp cornstarch
  • Pinch of salt
  • 2 cups milk
  • 3 egg yolks
  • 1/2 cup sugar

Preheat oven to 375 degrees.

In a medium bowl, mix crumbs, butter and brown sugar and cinnamon until well blended. Press into a 9 inch pie plate. Bake in the oven for about 7 minutes and remove from oven.

In a heavy saucepan, mix the egg yolks, sugar, cornstarch and salt and very slowly, while still whisking, add the milk. Continue until the mixture comes to a boil and becomes t hick and smooth. Lower oven to 375 degrees.

Swiss Meringue

 7 large egg whites

3/4 cups sugar

Pinch of salt

To make the meringue, combine the ingredients in a heat proof bowl and set bowl in a pan of simmering water.  Beat the mixture until warm and sugar has dissolved.  Remove from heat and whip into stiff peaks.

Mound this high over the pie and with a flat edged spatula make peaks in the whites, making sure it touches the crust all around, set in the oven and, watching carefully, bake for approximately 8 minutes or until lightly golden.

I am pretty sure you will never rely on the old meringue we all made before.


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