Fluffy Fruit Pie recipe: Cherry, lemon & pineapple (1957)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Gold Medal makes a “Flower” of a Pie

Here’s a fluffy-light dream of a filling that makes a crisp, flaky-tender pie crust a must!

Fluffy Fruit Pie recipe-sept-1957

Fluffy Fruit Pie recipe


Bake a 9″ pie shell with Gold Medal Flour & Spry
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.

If you liked this, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.