All of us at the Calgary Farmers’ Market really enjoy a good pie. A ‘lost in time’ prairie pie that we’ve decided to bring to your attention in time for Canada 150 is the classic Flapper Pie.
You’ll notice we’ve added our own spin to the pie (you can’t exactly find graham crackers at a farmers’ market) which turned out to taste amazing! Adding coconut-chia clusters from the CFM’s own Going Nuts adds a whole new dimension of flavour to the pie. We know you will love it too!
1 1/4 cups of coconut-chia clusters from Going Nuts
1/4 cup melted butter from Cultured Butter
1/2 cup of sugar
1 egg white from Lund’s Organics
2 1/2 cups of whole milk from Blush Lane
1/2 cup of sugar
1/4 cup of cornstarch
3 egg yolks from Lund’s Organics
1 teaspoon of Vanilla from the Silk Road Spice Merchant
a pinch of salt
3 eggs whites from your Lund’s Organics eggs
1/4 cup of sugar
1/4 teaspoon of cream of tartar
- Preheat your oven to 350 degrees.
- Run your coconut-chia clusters through a food processor to create a more crust-like texture.
- Mix all crust ingredients together. Melting the butter before hand is important. It’s the step that makes sure everything holds together properly once the pie is refrigerated. We added an egg white to the crust to give it that extra hold as well.
- Press your crust in to a 10″ pie plate then par bake your crust (this means to pre-bake your crust) for 10-15 minutes.
- In a saucepan, combine the filling ingredients. Bring to a boil then cook on medium until your combination thickens. Set aside to cool.
- Combine your meringue ingredients in a mixing bowl and beat them together until you get a stiff meringue.
- Now it’s time to layer! Pour your thickened filling on the crust you have already shaped in the pie dish, then layer your meringue on top.
- Pop your pie in the oven for about 15 minutes or until golden brown. Remove from the heat and cool in the fridge until you are ready to serve.