Raspberry Pie, 1941 – Vintage Recipe Test

Posted on Apr 15 2015 - 4:23am by RetroRuth

So, I think I’ve kinda jumped the gun a bit over here by starting to test summer recipes. But hey, the weather was really nice this weekend, so I decided to make pie.


This is Raspberry Pie!

Raspberry Pie
  • 3 cups red or black raspberries
  • ½ cup sugar
  • ½ cup water
  • 1 T lemon juice
  • 1 T (1 envelope) unflavored gelatin
  • ¼ cup cold water
  • ½ pint heavy cream, whipped
  • 1½ crushed cornflakes
  • ¼ cup sugar
  • ⅓ cup melted butter
  1. Combine berries and ½ cup sugar; let stand about 1 hour. Drain juice; there should be 1 cup. Add ½ cup water and lemon juice; heat. Add gelatin, softened in ¼ cup water; stir until gelatin dissolves. Cool until partially set.
  2. Place sweetened berries in corn-flake crust; pour over gelatin mixture; chill until firm. Spread with sweetened whipped cream.
  3. For Crust: Combine crushed cornflakes, sugar and butter. Press into 8 inch pie pan. Chill.

Raspberry Pie001

I was mostly excited about this recipe because the raspberries in this pie aren’t cooked! I am always looking for pie recipes that use fresh fruit rather than cooked. And unflavored gelatin? Hallelujah!


Unfortunately, since I jumped the gun on the whole summer thing and had no ripe berries, I had to settle for grocery store berries.


This caused problems almost immediately.  I had to wait over two hours to get my half cup of raspberry juice.

And even then I didn’t quite make it.


The cornflake crust was no problem at all. It turns out they make boxes of cornflake crumbs, which made it incredibly easy.

Mid-Century Cooking Tip: Use the side of your measuring cup to smooth out your crumb crust!



Do they look twinkley? The recipe description promised me they would twinkle!





“That’s…not a good face.”

“What’s in this crust?”

“Just cornflakes.”

“That’s what I thought. This tastes like I am eating a bowl of cereal with fruit in it.”

The Verdict: Meh

From The Tasting Notes –

Mostly flavorless, except for the overpowering flavor of cornflakes. A cornflake crust might be an acquired taste, but we are not going to be acquiring it.  As I feared, the filling didn’t taste like much. Maybe flavored gelatin would have actually worked better this time? I think for unflavored gelatin, fresh-picked summer berries are a must.  I am going to make this pie again this summer, except with fresh berries and a graham cracker crust!

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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4 Comments so far. Feel free to join this conversation.

  1. Poppy April 15, 2015 at 7:06 pm - Reply

    When I was a kid (in the ’80s), my family always made a raspberry pie with half a box of raspberry Jell-O and corn syrup as the glaze over uncooked raspberries. It was sooooo good, so flavored Jell-O might be a step in the right direction. We had our own raspberry bushes, too, though, so I’m sure that helped!

    I still have the recipe, but I have no idea where my mom got it. If you’re interested, let me know.

  2. Lisa B. April 18, 2015 at 7:28 pm - Reply

    Oreo crust? Just thinkin’.

    • Carissa April 19, 2015 at 10:45 am - Reply

      That’s what my grandma always does.

  3. Amanda March 17, 2017 at 8:57 am - Reply

    I had high hopes for this one. I’m always looking out for gluten free desserts and thought this might be a nice one for summer. I guess not 🙁

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