the legacy of rae's flapper pie

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Growing up in the suburbs of North Vancouver, I was fortunate enough to enjoy a solid community of good neighbours. From the time I was born, the Collier family lived next door to our family's house. This couldn’t have been more idyllic, as my best friend happened to be their youngest child. For Heather and me, our carefree, barefoot days of summer included the usual running through sprinklers, operating lemonade stands, competing in watermelon seed spitting contests and frequently sampling her mother’s fresh berry pies. Rae was a fantastic baker, a great neighbour and, most important of all, my second Mom. She loved to feed people and didn’t mind sharing her recipes with those who asked. My own mother still uses her flapper pie recipe many times each summer, showcasing whatever berries are fresh at the time. As the season progresses from strawberries to blueberries, then from raspberries to blackberries, each pie always seems more delicious than the last.....and one more reason to celebrate being together to enjoy each other and the best that summer has to offer. Though Rae died 10 years ago, our family will always refer to this recipe as ‘Rae’s Flapper Pie’.

Rae’s Flapper Pie

This pie is stellar with any seasonal fresh berries. Try one type of fruit whole, and another mashed for the topping (ie- whole blueberries with a raspberry sauce) It is best served fresh, chilled and with a dollop of whipped cream.

Crust:

2 cups graham wafer crumbs
¼ cup lightly toasted sesame seeds
Pinch of salt
2 tbsp sugar ½ cup melted butter

In medium bowl mix crumbs, seeds, sugar and salt. Stir in melted butter, stirring until well combined. Dump ingredients into an 9” glass pie plate and press ingredients evenly with the back of a spoon, forming into a crust. Bake @ 350* for 15 minutes. Allow to cool.

Filling:

4 cups washed and dried berries
2 cups mashed fruit
½ cup sugar
2 tbsp cold butter
2 tbsp cornstarch mixed with 3 tbsp cold water

Garnish: 1 cup cold whipped cream, whipped

Put mashed fruit and sugar into a small pot and bring to a boil. Simmer for 3 minutes. Add half of the cornstarch and water, stirring until thickened. If mixture is still too runny, add a little more of the cornstarch and water. (texture should be like a runny jam) Add in butter and melt. Remove mixture from stove and allow it to cool to room temperature. Place the 4 cups of fruit in the pie shell. Cover with the fruit mixture. Cover with seran wrap and chill in fridge for a few hours. Cut into slices and serve with a dollop of fresh whipped cream.