AuthorRetroRuth
Rating

From vintage Newspaper clipping

Tested Recipe!

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 1 pound can of fruit cocktail
 2 eggsseparated
 9 oz canned crushed pineapple
 ½ cup water
 1 tbsp lemon juice
  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.

Ingredients

 1 pound can of fruit cocktail
 2 eggsseparated
 9 oz canned crushed pineapple
 ½ cup water
 1 tbsp lemon juice
  cup sugar
 ¼ cup cornstarch
 ¼ tsp salt
 1 tbsp butter
 1 9-inch baked pie shell
 3 drops almond flavoring

Directions

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.

Fruit Cocktail Pie

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