Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fresh blueberries
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 cup water
- 1/2 cup milk
- 3 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 3 egg whites
- 1/4 cup granulated sugar
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Electric mixer
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into a 9-inch pie dish and set aside.
3. In a saucepan, combine 1 cup of fresh blueberries, 1 cup of granulated sugar, 1/4 cup of cornstarch, 1/4 tsp of salt, and 1/2 cup of water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy.
4. In a separate mixing bowl, whisk together 1/2 cup of milk, 3 egg yolks, 2 tbsp of unsalted butter, and 1 tsp of vanilla extract. Add the blueberry mixture to the bowl and whisk until well combined.
5. Pour the mixture into the prepared pie crust and set aside.
6. In a mixing bowl, beat 3 egg whites and 1/4 tsp of cream of tartar until soft peaks form. Gradually add 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
7. Spread the egg white mixture over the blueberry filling, making sure to cover the edges of the crust.
8. Bake the pie for 20-25 minutes, or until the meringue is golden brown.
9. Remove the pie from the oven and let it cool to room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 256
Fat: 8g
Saturated Fat: 3g
Cholesterol: 71mg
Sodium: 155mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 32g
Protein: 3g
Substitutions for ingredients:
- Fresh blueberries can be substituted with frozen blueberries.
- Granulated sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with flour or arrowroot powder.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt used in the recipe.
Variations:
- Strawberry Flapper Pie: Substitute fresh strawberries for blueberries.
- Lemon Flapper Pie: Substitute lemon juice and zest for blueberries.
- Mixed Berry Flapper Pie: Use a combination of fresh berries, such as blueberries, strawberries, and raspberries.
Tips and tricks:
- Make sure to spread the meringue all the way to the edges of the crust to prevent shrinking.
- To prevent the meringue from weeping, make sure the filling is hot when the meringue is added.
- Let the pie cool completely before slicing to prevent the filling from running.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 20-30 seconds.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and fresh blueberries on top.
Garnishes:
- Whipped cream
- Fresh blueberries
Pairings:
- Vanilla ice cream
- Hot tea or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the meringue is weeping, make sure the filling is hot when the meringue is added and spread it all the way to the edges of the crust.
- If the meringue is shrinking, make sure to spread it all the way to the edges of the crust and bake it until golden brown.
Food safety advice:
- Make sure to cook the filling until it thickens and becomes glossy to prevent any raw cornstarch from being consumed.
Food history:
- Flapper pie is a Canadian dessert that originated in the prairies during the 1920s.
Flavor profiles:
- Sweet and tangy blueberry filling with a light and fluffy meringue topping.
Serving suggestions:
- Serve the pie as a dessert after a meal or as a sweet treat with tea or coffee.
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