No, My Grandma was not a flapper, far from it. But she was fascinated by the culture of the 1920's and the new wave of "liberated" women. She liked some of the music but she thought the dancing and short dresses (along with short haircuts for women) were scandalous. And the idea of women drinking alcohol... well, that was just...
Provided by Kathie Carr
Categories Pies
Time 35m
Number Of Ingredients 18
Steps:
- 1. FILLING: Blend together in saucepan sugar, salt, cornstarch and flour. Gradually stir in milk and whisk until smooth. Cook over moderate heat, stirring constantly until mixture thickens and boils. Boil 2 minutes. Remove from heat. Stir a little bit of the hot mixture into egg yolks. Add yolk mixture to rest of hot mixture slowly, stirring to blend. Boil 1 minute stirring constantly. Remove from heat. Blend in butter and vanilla. Cool 10 minutes then pour into graham cracker crumb crust. Cool completely before adding meringue.
- 2. TALL MERINGUE: Adjust oven rack to middle position and preheat oven to 400 degrees. Combine water and sugar in small saucepan. Bring to vigorous boil over medium-high heat. Once this syrup comes to rolling boil, cook 4 minutes (mixture will become slightly thickened and syrupy). Remove from heat and set aside while beating whites. With electric mixer, beat whites in large bowl at medium-low speed until frothy, about 1 minute. Add salt and cream of tartar and beat, gradually increasing speed to medium-high, until whites hold soft peaks, about 2 minutes. With mixer running, very slowly pour hot syrup into whites (avoid pouring syrup onto beater blades or it will splash). Add vanilla and beat until meringue has cooled and becomes very thick and shiny (5 to 9 minutes). Using rubber spatula, mound meringue over filling, making sure meringue touches edges of crust. Use spatula to create peaks all over meringue. Bake until peaks turn golden brown, about 6 minutes. Transfer to wire rack and cool to room temperature. Serve cold. Store any leftovers in refrigerator.
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Rex Rajput
rex@gmail.comI've made this pie several times and it's always a hit.
Phillip Dalton
p64@yahoo.comI'm allergic to nuts, so I substituted the walnuts for pecans.
Sibongile Mashigo
sibongile.mashigo64@aol.comThis pie is a great way to use up leftover fruit.
Emanuela Uwa
emanuela-u47@hotmail.comI'm not a big fan of fruit pies, but this one is an exception.
Basheer Younas
basheer-y21@hotmail.comThis pie is definitely a crowd-pleaser.
Hasy Das
hasyd98@hotmail.comThis pie is a bit time-consuming to make, but it's worth it.
Maya Rangel
mrangel18@hotmail.comI love the combination of flavors in this pie.
Izzy Anderson
izzy-anderson29@gmail.comThis is the perfect pie for a special occasion.
indus flyway appozai
indus.f@gmail.comI've never made a pie before, but this recipe made it easy.
Samyoggg
samyoggg@hotmail.comThis pie is like a warm hug on a cold day.
Beekorkor Asare
a_beekorkor@gmail.comI'm not sure what I did wrong, but my pie turned out dry and crumbly.
Jashley Revi
j.revi@aol.comThis recipe is a keeper! I've made it several times now and it's always a hit.
Bamiko Abebe
ab25@gmail.comThis was the worst pie I've ever eaten. The crust was soggy and the filling was like glue.
Mohsin hera Slamat
m_slamat@gmail.comThe recipe instructions were clear and easy to follow. The pie was delicious and everyone at the party loved it.
Powerbaar 483
4@yahoo.comThis pie was so easy to make and it turned out so delicious! I will definitely be making it again.
lalkhan buriro
b@hotmail.co.ukThis is a great recipe for a classic comfort food dish. The flapper crust is flaky and buttery, and the filling is creamy and flavorful.
Sashinarayan Mandal
mandal_sashinarayan83@gmail.comThis recipe was a disaster. The crust was tough and the filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Eric Vasquez
eric_vasquez@gmail.comI've made this pie twice now and it's turned out perfectly both times. It's so easy to make and it's always a crowd-pleaser.
Mehtab Khaliq
mehtab-khaliq63@hotmail.comThis recipe became an instant favorite in our family. The buttery crust and the creamy, flavorful filling were a hit with everyone. I added a bit of minced garlic to the filling for an extra savory touch.