Vintage Fluffy Fruit Pie recipe: Gold Medal makes a “Flower” of a Pie (1957)
Here’s a fluffy-light dream of a filling that makes a crisp, flaky-tender pie crust a must!
Fluffy Fruit Pie recipe
Bake a 9″ pie shell with Gold Medal Flour & Spry [shortening]
1 cup chilled, undiluted Carnation Evaporated Milk
3/4 cup crushed pineapple
1/4 cup maraschino cherry juice
1 pkg. lemon-flavored gelatin
1/2 cup sugar
1 tbsp. lemon juice
1/4 cup maraschino cherries, quartered
Pour evaporated milk into refrigerator tray, freeze until crystals form on outside edge. Bring pineapple and cherry juice to a boil. Add gelatin, stir until dissolved. Stir in sugar.
Chill 30 min. or until mixture mounds slightly when dropped from spoon. Whip milk and lemon juice until stiff. Pour on top of gelatin mixture.
Beat in slowly with rotary beater or mixer on low speed. Fold in cherries. Pour into chilled baked pie shell. Chill several hours until firm.
OTHER FRUIT-FLAVORED PIES: In place of crushed pineapple, cherry juice and cherries use 1-1/4 cups crushed pineapple, applesauce, apple juice, orange juice, grape juice, prune juice, apricot nectar or pineapple juice.