This is a wonderful Canadian dessert that originated in the Prairies in the 1920s. They called it Flapper pie because it was popularized in the same era as the Flapper girls – fabulous!
Flappers were modern, young girls in the 1920s, often with a slightly immoral behavior. Precursors of the 1920s flapper were both, the late Victorian ‘New Woman’ and the Edwardian ‘Gibson Girl’.
Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
Place apples, sugar, cinnamon, nutmeg, and water in a saucepan.
Stir until well blended and cover and cook on medium stirring frequently for 10 minutes or until apples are semi soft.
If needed, thicken sauce using 1 Tbsp of cornstarch to 3-4 Tbsp of water. Mix into sauce and stir until thickened.
Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture.
Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
Where does Apple Crisp come from? The original crisp recipe was invented in Britain and first published in a cookbook in 1924. According to Wikipedia, this dessert became even more popular during World War II when food rationing made it difficult to find ingredients for the more elaborate apple pie.
We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Elizabeth Goodwell, an American Cook in Philadelphia, who wrote down the first Lemon Pie recipe in 1806. According to some historians, the first recipe for lemon pie with a pastry base and lemon custard filling was written down in 1806 by Elizabeth Goodwell, an American cook in Philadelphia.
We give you: cream cheese lemonade pie. All the creaminess of a cheesecake, but less fussy and stuffed to the brim with the sweet and tart lemonade goodness we all know and love.
Combine evaporated milk and pudding mix in a medium bowl and beat on low speed for 2-3 minutes, or until thick.
In a separate bowl or mixer, beat cream cheese until light and airy, then mix in lemonade concentrate. Once fully incorporated, mix in pudding mixture.
Transfer filling mixture to pie crust, then place in refrigerator and chill for 4-6 hours, or overnight.
It all started in Latin America. Chocolate’s 4,000-year history began in ancient Mesoamerica, present day Mexico. It’s here that the first cacao plants were found. The Olmec, one of the earliest civilizations in Latin America, were the first to turn the cacao plant into chocolate.
2cupsHershey's dark chocolate chips12 oz pkg divided
4egg yolks
1/3cupcornstarch
2/3cupsugar
3cupsmilk
2tbspbuttersoftened
19 inch Pie Shellpre-made
whip cream for topping (optional)
Instructions
Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. (You can use a pre-made pie shell to save time)
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.
This apple crumb slab pie is utterly delicious, with tender spiced apples and a buttery streusel topping that’ll make even your crankiest guest happy.
The crumble adds flavor, but its main job here is to back up the apple filling with a little crunch, and it does it well. It’s a combination that I genuinely prefer to a thick slice of classic apple pie and I just love that this pie is equally at home served at a holiday feast or a casual affair.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a 12×17-inch rectangle.
Place crust into a 10×15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan.
In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
In a medium bowl, mix together the crumb topping. Stir together the flour, sugar, and oats, and add butter, cutting in with a pastry blender or two knives until crumbly. Sprinkle topping over apples.
Bake until crust and streusel are golden brown, 35-38 minutes. Let cool on wire rack 30 minutes before serving. Enjoy!
