FLAPPER PIE RECIPES
FLAPPER PIE RECIPE - FOOD.COM
Make and share this Flapper Pie recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all crust ingredients together.
- Press into pie plate, reserving 1/4 of crumbs to sprinkle on top.
- Combine filling ingredients in a pot.
- Cook on medium heat until thick.
- Spread on crust while hot.
- Beat egg whites until stiff.
- Beat in icing sugar.
- Spread on top of filling.
- Sprinkle with remaining crumbs.
- Bake at 250 for 20 minutes.
Nutrition Facts : Calories 372, FatContent 10.2, SaturatedFatContent 2.9, CholesterolContent 55.7, SodiumContent 186.4, CarbohydrateContent 67.2, FiberContent 0.4, SugarContent 56.5, ProteinContent 4.4
FLAPPER PIE RECIPE - FOOD.COM
Make and share this Flapper Pie recipe from Food.com.
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all crust ingredients together.
- Press into pie plate, reserving 1/4 of crumbs to sprinkle on top.
- Combine filling ingredients in a pot.
- Cook on medium heat until thick.
- Spread on crust while hot.
- Beat egg whites until stiff.
- Beat in icing sugar.
- Spread on top of filling.
- Sprinkle with remaining crumbs.
- Bake at 250 for 20 minutes.
Nutrition Facts : Calories 372, FatContent 10.2, SaturatedFatContent 2.9, CholesterolContent 55.7, SodiumContent 186.4, CarbohydrateContent 67.2, FiberContent 0.4, SugarContent 56.5, ProteinContent 4.4
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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 unbelievable to her.
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From justapinch.com
Reviews 4
Category Pies
From justapinch.com
Reviews 4
Category Pies
- 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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