Get recipes in your inbox!Subscribe

Flapper Pie- The Lost Prairie Pie

Site Index Cream pies Dessert Pies

This post may contain affiliate links. See my privacy policy for details.

Flapper pie is a long, long time family favorite of my mother’s, mainly because it’s her favorite pie on earth. My mom doesn’t have much of a sweet tooth- I inherited my sweet tooth from my dad- but a few years back my sister discovered that my mom loves a piece of flapper pie above all else.

Flapper Pie- The Lost Prairie Pie
Flapper Pie- The Lost Prairie Pie

Flapper Pie Recipe

When you read the title of my newest pie recipe for pie day, you’re most likely going to be in one of two camps.

Either you’re going to scratch your head and think to yourself : “What the devil is flapper pie?”

Or you’re going to think “Wow, now there’s a pie I haven’t heard of in a long time!!”

I’ll give a small percentage of you the chance of falling into the rare category of “Ooh, that’s a family favorite!” My mom was in seventh heaven when she found it in a small cafe around Pine Lake Alberta and made sure to visit whenever her and my dad went out to the lake for the weekend.

Flapper Pie - The (almost) Lost Canadian Prairie Pie - From @kitchenmagpie

What is Flapper Pie?

Flapper pie is a graham crumb crust pie filled with a decadent, creamy custard filling topped with a meringue. It’s so unique to the prairies that if you didn’t grow up here you most likely haven’t ever heard of it. Indeed, perhaps not many Albertans have heard of flapper pie, this is a Manitoba recipe straight from the family archives, one that would have been passed around the farms!

Flapper pie seems to have been popular with my grandma’s generation……then just plainly died out. My mom never made it. I never had it at my friends houses. When I asked around, so few people have heard of it. Even fewer have ever baked it! What once was a staple in prairie kitchens is now a rarity to find, unless you are lucky enough to still find an older generation baking it in their cafe or restaurant, such as the one in Pine Lake.

Flapper Pie - The (almost) Lost Canadian Prairie Pie - From @kitchenmagpie

I don’t ever recall having flapper pie, so even though this is something my mom grew up loving it’s not something we had as kids. My mom isn’t a pie baker, that fell to my grandma and now apparently I’ve taken up the baking mitts and am carrying on the tradition.

If you read last week’s pie day post – Drunken Peach Galette – you’ll know that I spent the week at my sisters. What you also might know if you follow me on Instagram is that my sister and I were up at 9 am baking pies one morning.

This is what Ukrainian women do. We get up. We bake pies. Sometimes in pajamas.

My sister was totally in her pajamas.

I have no pictures because I value my life.

Ingredients For Flapper Pie:

Crust:
1 1/4 cups graham crackers
1/4 cup melted butter
1/2 cup sugar
dash of cinnamon

Filling:
2 1/2 cups of milk
1/2 cup of white sugar
1/4 cup of cornstarch
3 egg yolks
1 tsp vanilla
pinch of salt

Meringue Topping:
3 egg whites
1/4 cup of sugar
1/4 tsp of cream of tartar

Kick the tires and light the fires to 350 degrees.

Flapper pie is notorious for being delicious and falling apart easily. It’s very hard to nail it so that it stays together, so be prepared that it won’ t be picture perfect. Using butter in the crust will help solidify it when refrigerated but really, custard and meringue? You know it’s not going to be a clean slice.

Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.

Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.

Beat the meringue ingredients together until they form stiff peaks.

Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.

Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!

Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.

Flapper Pie - The (almost) Lost Canadian Prairie Pie - From @kitchenmagpie

Now, you can see below that you can get a clean slice.

Unless you are my sister and I and eat it warm out of the oven because when you do, it will collapse.

We didn’t give a hoot if it fell apart. (and it most certainly did)

We wanted that pie. For breakfast.

This was the best Saturday morning breakfast I have ever had. I highly suggest to everyone that you put “eat flapper pie straight from the oven for breakfast” on your bucket lists.

What I have been missing all my life! This is definitely a favorite pie now, I’m not sure how or why everything comes together to make such a great pie. It’s simple, it’s easy, it’s so darn tasty!

Flapper Pie - The (almost) Lost Canadian Prairie Pie - From @kitchenmagpie

Happy Pie Day everyone! I really hope you all try this recipe, what a truly lost prairie pie this is and I really don’t understand why! It’s so simple yet decadent. If nothing else, add it to your archives to try one day and pass it on to your kids! I know I will be including this at family meals a lot know, knowing it’s a childhood favorite of my mom’s.

Have a fabulous weekend all!

Love,

The I Want a Piece of Flapper Pie For Breakfast Again Magpie

PIN THIS RECIPE to your DESSERT RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!

Learn to cook like the Kitchen Magpie

Flapper Pie- The Lost Prairie Pie

Flapper pie is a graham crumb crust pie filled with a decadent, creamy custard filling topped with a meringue. It's so unique to the prairies that if you didn't grow up here you most likely haven't ever heard of it.

5 from 4 votes
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Course
Dessert
Cuisine
pies
Servings
6
Calories
430
Author
Karlynn Johnston

Ingredients

Crust

  • 1 1/4 cups graham crackers
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 1 dash cinnamon

Filling

  • 2 1/2 cups milk
  • 1/2 cup white sugar
  • 1/4 cup cornstarch
  • 3 egg yolks
  • 1 tsp vanilla
  • pinch salt

Meringue Topping

  • 3 egg whites
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Instructions

  1. Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
  2. Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
  3. Beat the meringue ingredients together until they form stiff peaks.
  4. Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
  5. Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
  6. Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.

Recipe Notes

A traditional prairie pie!

Nutrition Information

Calories: 430kcal, Carbohydrates: 66g, Protein: 7g, Fat: 15g, Saturated Fat: 7g, Cholesterol: 128mg, Sodium: 265mg, Potassium: 222mg, Sugar: 51g, Vitamin A: 530IU, Calcium: 144mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Cream pies Dessert Pies

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. J says

    Growing up in south western Manitoba this pie has been a staple in my 26 years of life. My great grandma brought a recipe similar to the one you posted from the Amish Colony where she grew up over 100 years ago. I make a flapper pie once a month. And my mom makes them whenever there is a community event or I stop over for supper!

  2. Melanie MacDonald says

    This is a new fave for our family. I made it as tarts this last time, a little more work, but well worth it to easily share with a bigger crowd.5 stars

  3. Sue says

    The Blackfoot Truckstop in Calgary used to serve an unforgettable Mile-High Flapper Pie. With homemade milkshakes they served with the traditional tapered milkshake glass and the extra leftover milkshake in the frosty metal milkshake mixer cup. Absolute bliss for ‘kids’ of every age. Not sure if they still serve it but it’s definitely worth looking into if you want to try this very special treat.

    • Wendy MCMURRAY says

      My mom made this pie all the time. One of our family favourites! I make it now. She wasn’t from the prairies though!

  4. Shelly says

    I make this pie regularly, and my family love it. I grew up in Alberta and now my Idaho family can carry on the Flapper Pie tradition.

  5. Luanne says

    My gramma and my Mom and my husbands mom all made Flapper pie while we were growing up and its always a request in August during our “birthday season”
    I used your recipe today, the filling was yummy and set beautifully. The hard part will be hiding it from hubby and son while it cools 🙂
    I’m not on Facebook or instagram but I wish I could send you a photo- it looks too good to eat!
    Thanks!5 stars

  6. [email protected]o.uk says

    You had me at Pine Lake; my maternal Grandfather was born there in 1904;
    I am sure that they did not have any amenities, hookups, etc…OBGYN clinic…

    Shall attempt my first ever Flapper Pie tomorrow; I make fruit pies .

    . Don’t like cream pies…
    My family does, and I remember a long ago boyfriend’s really kind father waxing lyrical about raisin pie, and flapper pie

    LYK

  7. Colleen Mackenzie Lemke says

    Thanks for the recipe. I have been searching for a recipe for the “boston cream pie” many prairie chinese restaurants in the 1960-70’s used to serve. No chocolate, but a white custard, pie pastry, whipped topping with a tiny piece of red and green jello as garnish. If anyone has this recipe please let me know!

  8. Paige Cooper says

    You should add the eggs needs to be at room temp for the meringue because that would have been nice to know

    • Heather B says

      I believe your crust falls apart because you neglect to bake the pie shell! My Mum made this very often when I was young and I took over the tradition but we always baked the crust for about 8 minutes as you would a normal pie shell for a custard pie. Otherwise your recipe seems fine.5 stars

    • Jenelle says

      Have grown up with flapper pie in Saskatchewan and I’m in my mid-30s. We have no Manitoba roots do not sure where we got it from. We make it with a whipped cream topping and I think it’s better than merengue. Gotta bake the crust!

      • Elaine wiley says

        You need to double the meringue recipe to get mike high pie.

  9. Patricia Moore says

    My Mom was born & raised in Southern Alberta-Flapper pie has been in my family since I was a kid-I am 62 years young now- I know one of Mom”s fp recipe came off a box of IBC Graham wafers-White with pink box.Thankfully I have found a place near The Hat that serves it. Plus I remember when the family moved from Calgary to Edmonton there were some adjustments needed due to altitude change. Thank heavens it is Flapper Pie Friday at Trukkers in Redcliff Alberta this Friday–Pie for breakfast.

  10. Terry says

    My mom always added Almond extract to her flapper pie filling, and to the meringe. She used to make this pie for my kids. They always told her she needed more practice so she would go home and make them more pie. Now I make it. We love Flapper Pie.

    • Ellen Mahoney says

      To avoid wheezing, I do not cool the pie in the fridge.

      PS. This is a family favourite pie!

      • Ellen Mahoney says

        I dislike autocorrect. Sorry, it should read wheeping!

  11. Jacqueline Armstrong says

    I am 68. Flapper Pie is still my favourite pie! Mom always made it when we were kids. Now one of my sisters makes it. And yes, who cares if it falls apart! It is so delicious! Rarely do I find people who have heard of flapper pie, let alone have eaten one. They don’t know what they’re missing! If my sister is reading this – isn’t it time you made a flapper pie? ????

    • Margot says

      My mom used to make this pie. The recipe she used for the filling was called “blanc mange”. She would often make it just before supper so it was still warm. It was guaranteed to fall apart and for this reason, we called it “flopper” pie.

      A restaurant along Broadway in Saskatoon called Emily’s used to serve flapper pie. I always ordered a slice, along with a bowl of borscht and soda bread. Prairie food is so good for the soul!

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.