Flapper Pie, in the fridge!

[Northern_Piper]

I got a nice cookbook awhile ago of traditional Canadian prairie desserts.

Decided to start out with the classic from a century ago: Flapper Pie! It’s cooling in the fridge as I type.

Yes, I know that down south it’s called custard graham pie or some such, but up here it’s always been Flapper Pie, a name reeking of the boom days of the 1920s

So, what dessert are you thinking of making?

[Sunny_Daze]

First, if I may, what is a Flapper Pie?

I will be making this, in the near future: Brooklyn AKA Blackout Cake

I’d also like to target a red velvet cake that is actually moist, and that doesn’t use food coloring to achieve the red.

[terentii]

Damn! An hour ago, I was at my local supermarket on a milk run and decided against getting a pie or cake because my fridge is full. Now I wish I’d picked up something rich and decadent that I could polish off in an afternoon.

Another lost opportunity!

To answer the question, I do have a couple of maple tarts in the fridge that I suspect I’ll be heating up soon. The last time I actually baked something myself was several years ago: German apple cake with ground almonds. I should give that another try soon!

[Northern_Piper]

@Sunny_Daze

First, if I may, what is a Flapper Pie?

[Flapper Pie](Flapper pie).

Mine didn’t turn out with such a nice meringue as the one in the picture. More egg whites!

[Johanna]

@Sunny_Daze

I’d also like to target a red velvet cake that is actually moist, and that doesn’t use food coloring to achieve the red.

A solution of turmeric and baking soda makes red. Allegedly in the old days the mixture of cocoa and baking soda reddened the velvet, but cocoa is different nowadays.

[Baker]

I just had a piece of pie I made last night. It is mulberry pie, a beautiful dark purple, fruity pie.

4-1/2 cups mulberries
1-1/8 cups sugar
1/2 tsp cinnamon
10-1/8 tsp cornstarch
1/4 cup fruitjuice
butter

Toss the sugar, cinnamon,and cornstarch over the berries, and mix in the juice. ai use juice crushed from extra mulberries, but something else will do. Place in a pie crust, dot with butter, and top with another crust, sealing the edges and poking a few places in the top crust with a fork. Brush with beaten egg and sprinkle with sugar. Bake at 350 degrees fahrenheit for about 55 minutes, or until it is a deep golden brown. Cool and enjoy.

[Derleth]

@Northern_Piper

[Flapper Pie](Flapper pie).

Mine didn’t turn out with such a nice meringue as the one in the picture. More egg whites!

Fixed link where it says:

Flapper pie is a vanilla custard pie topped with meringue (or sometimes whipped cream in South Saskatchewan). The Graham cracker cream pie dates back to the 19th century but entered Western Canadian pop culture in the 20th century as flapper pie.

The pie is a staple of the Canadian prairie culture.

[Skywatcher]

I assume Northern Piper meant something more helpful, like this.

[nearwildheaven]

@Baker

I just had a piece of pie I made last night. It is mulberry pie, a beautiful dark purple, fruity pie.

4-1/2 cups mulberries
1-1/8 cups sugar
1/2 tsp cinnamon
10-1/8 tsp cornstarch
1/4 cup fruitjuice
butter

Toss the sugar, cinnamon,and cornstarch over the berries, and mix in the juice. ai use juice crushed from extra mulberries, but something else will do. Place in a pie crust, dot with butter, and top with another crust, sealing the edges and poking a few places in the top crust with a fork. Brush with beaten egg and sprinkle with sugar. Bake at 350 degrees fahrenheit for about 55 minutes, or until it is a deep golden brown. Cool and enjoy.

10 1/8 teaspoons of cornstarch? Must it be that exact?

[nearwildheaven]

@Sunny_Daze

First, if I may, what is a Flapper Pie?

I will be making this, in the near future: Brooklyn AKA Blackout Cake

I’d also like to target a red velvet cake that is actually moist, and that doesn’t use food coloring to achieve the red.

I’ve heard of people using beet juice for this purpose. It’s not enough to flavor the cake.

[Sangahyando]

Northern Piper: thanks to where you live (though you’re far from the sea, right?) – initial sight of the thread’s title, and your name, started me off on the wrong foot, expecting it to be the same as Flipper Pie, made with seals’ flippers. It was rather a relief to discover that the recipe was for something very different.