Flapper Pie- CFM style

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!

 

You’ll need:

Crust:
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

Filling:
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

Meringue:
3 eggs whites from your Lund’s Organics eggs
1/4 cup of sugar
1/4 teaspoon of cream of tartar

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  1. Preheat your oven to 350 degrees.
  2. Run your coconut-chia clusters through a food processor to create a more crust-like texture.

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  1. 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.
  2. 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.

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  1. In a saucepan, combine the filling ingredients. Bring to a boil then cook on medium until your combination thickens. Set aside to cool.

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  1. Combine your meringue ingredients in a mixing bowl and beat them together until you get a stiff meringue.
  2. 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.
  3. 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.

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Around the Table…with Yum Bakery

One of the staples of the Calgary Farmers’ Market has always been Yum Bakery. In light of them making some refreshments (see what I did there?) to their business I caught up with one of Yum’s owners Debbie Catling and she updated us on what exactly is happening in their world.

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How did this all start for Yum Bakery?
“Well, we started out when the market was at the Currie Barracks. We had bought Wanda’s Fine Baking as she was ready to retire. At the time we were selling Stock and Sauce to our partners and we saw a niche with San Francisco-style bakeries. We wanted to bring that homey bakery style with great breads and Macarons to Calgary and the Calgary Farmers’ Market.”

What is your favorite thing about being part of the CFM family?
“Just exactly that, the family. Getting to know the other vendors and seeing other people that are happy doing what they are doing. You get to go to work with people who are passionate  about their own things they are doing here.”

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What’s your favorite item that you offer?
“There are a lot of things I can resist now that we’ve been doing this for a while, but there are three things I can’t when they are fresh out of the oven: Our Roasted Garlic Cheese Buns, our Savory Scones, and our Ham and Cheese Croissants.”

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Do you have a to-go way you like to eat any of these or a recipe you use them in?
“I like to toast up the Savory Scones and make an Eggs Benedict with them. It’s amazing!”

What are three quick tips you would like to share with market guests?
“1. I think a little-known fact about us is that we don’t add preservatives or additives to anything, particularly our bread. So, keeping it on the counter for more than three days can cause it to mold. Freezing it is a good way to avoid this, not putting it in the fridge though. Putting bread in the fridge makes bread go stale.
2. Our cakes keep really well despite not using preservatives so don’t be afraid to come in and pick something up on a Thursday instead of taking your chance on a Saturday.
3. Order ahead! We make every effort to estimate what will be sold every day. Nobody likes to come in and be disappointed that the thing they are there for is out though, so we recommend calling or emailing ahead of time with orders. We will have your order waiting for you so there is no guess work involved. All that info is on our website.”

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Do you have any bakery Words of Wisdom you live by? 
“One of the first things we say to our staff is that we don’t want anything to go to a customer that you wouldn’t 100% want to buy and eat for yourself. If it doesn’t look and taste fantastic, we don’t want to sell it.”

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What’s your favorite thing to eat in the market that is NOT from your place?
“Big T’s smoked ribs are one of my favorite things ever, and Taste of Quebec has this fudge…you know, you think since I own a bakery I wouldn’t need anything else sweet, but this fudge is magical.”

Can you tell us about any new projects your working on?
“Yes! We are doing a couple of things actually. One of them is a re-brand, which we hope to have completed by about mid-June. That will consist of new packaging and new products. Our other project is opening up a little place called Jarred. The concept behind Jarred is just that: cheesecake in jars, cookie dough and trifle in jars. There will also be preserves using things that are in season. A lot of our customers at Yum request to buy our sauces like our lemon curd and caramel so those will be sold by the jars as well.
Our launch will be June 8th!”

One last question: If you could be a pastry, what would you be?
“If I could be a pastry I would be a baguette! Long, and thin, and hot!”

..I think we would all like that, Debbie.