AuthorRetroRuth
From vintage Newspaper clipping
Tested Recipe!
[cooked-sharing]
1 pound can of fruit cocktail
2 eggs
9 oz canned crushed pineapple
½ cup water
1 tbsp lemon juice
⅔ cup sugar
¼ cup cornstarch
¼ tsp salt
1 tbsp butter
1 9-inch baked pie shell
3 drops almond flavoring
1
Drain syrup from fruit cocktail into a saucepan. Add egg yolks, pineapple, water, and lemon juice. Combine ⅓ cup sugar, cornstarch, and salt. Mix dry ingredients into syrup mixture. Cook and stir until thickened. Stir in butter and fruit cocktail. Pour into baked pastry shell and cool.
2
Beat egg whites until foamy; gradually add remaining sugar and almond flavoring and continue beating until soft peaks form. Dollop onto the pie. Bake in 350-degree (moderate) oven 5 to 7 minutes until meringue is nicely browned.
CategoryDesserts, Packaged Food, Pie
Ingredients
1 pound can of fruit cocktail
2 eggs
9 oz canned crushed pineapple
½ cup water
1 tbsp lemon juice
⅔ cup sugar
¼ cup cornstarch
¼ tsp salt
1 tbsp butter
1 9-inch baked pie shell
3 drops almond flavoring
