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Delightful Desserts

Roxy’s Flapper Pie

Ingredients
Vanilla custard
1/2 cup sugar
1/3 cup cornstarch
4 egg yolks
3 cups 2% milk
2 tsp vanilla

Method
1. Combine sugar, cornstarch, egg yolks, and milk in saucepan and heat on medium until thick, stirring constantly.
2. Add vanilla.
3. Pour mixture into your favourite graham cracker pie crust.
4. Top with whipped meringue, broil for 5-10 minutes. Chill for 2-3 hours.    

Saskatoon Berry and Rhubarb Pie

The Flavours of Canada, edited by Anita Stewart

Slightly runny and totally addictive, butter tarts are a Canadian classic. They are an essential element of prairie cooking.

Ingredients
1 single crust pie shell

Topping 2/3 cup packed brown sugar

1/2 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1/3 cup unsalted butter

Filling
4 cups saskatoon berries
2 cups chopped rhubarb
3/4 cup sugar
3 Tbsp quick-cooking tapioca
1 Tbsp lemon juice

Method
Topping
1. Combine brown sugar, flour and oats. Cut in butter with pastry blender or two knives until crumbly. Set aside.

Filling
1. In a bowl, combine saskatoon berries, rhubarb, sugar, tapioca and lemon juice. Mix well.
2. Spoon filling into pastry shell.
3. Sprinkle topping evenly over filling.
4. Bake on lower rack of a preheated 425˚F oven for 15 minutes. Reduce heat to 350˚F and bake 30-40 minutes or until topping is brown, and filling bubbly and tender. Cool on a wire rack.

Yield 6 to 8 servings  

The Best Butter Tarts

from The Flavours of Canada edited by Anita Stewart

Slightly runny and totally addictive, butter tarts are a Canadian classic. They are an essential element of prairie cooking.

Ingredients
1 cup raisins
24 3-inch unbaked tart shells
2 eggs 1 cup packed brown sugar
1 cup corn syrup
1/2 cup unsalted butter, softened
1 1/2 tsp vanilla
1/4 tsp salt

Method
1. Line muffin tins with tart shells and divide raisins evenly among shells.
2. In a bowl, lightly beat together eggs, brown sugar, corn syrup, butter, vanilla and salt. Pour over raisins to 3/4  full.
3. Bake in a preheated 425˚F oven until set, about 15 minutes. Cool on a wire rack.

Yield  24 tarts

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