Today I’m happy to bring a guest post for Fruit Cocktail Pie from Jyl. I was going to introduce her as “My friend,Jyl’ but the more I think about it, it may be more suitable to call her “My accomplice, Jyl” because we’re always scheming together over one thing or another. Between the two of us, we’ve just about got the whole world peace thing solved and figured out how to eradicate hunger and poverty. We’re just waiting on folks to turn over the keys to the universe so we can put our plans into action 🙂 After y’all read this, if you want to visit some more with Jyl, be sure and visit her over at her blog, The Post It Place, and tell her Christy sent ya!
Hey y’all! I’m tickled to be here on SouthernPlate today, posting while Christy wheels around trying to get her work done. I’ve seen her wheeling around and trust me, that wheel chair hasn’t slowed her down any. If anything, putting wheels on her has sped things up considerably! So while she’s busy chipping paint off her walls and making a bigger mess than usual in her kitchen, I’m gonna show you a pie recipe from my Grandmother.
This is one of those old recipes, written on a scrap of paper that is so aged and stained that you can barely read it anymore.
Well worn, well loved and well used.
It also has those strange directions that only our Grandmother’s knew how to interpret. Like one of the ingredients is fruit cocktail in a 303 can. Huh?? Thank goodness for Google since neither of my grandmother’s are still living to ask what size a 303 can is.
There was a lot about this pie that I had to interpret and figure out by trial and error, but it was soooo very worth it! The current recipe I use is below. It has actually become one of my favorite pies to make and to eat.
I hope it will become one of yours as well!
- Fruit Cocktail Pie
- 15 ounce can Fruit Cocktail do not drain
- 1 cup brown sugar
- 1 cup self-rising flour
- 1 egg
- 9 " deep dish pie shell
- Mix all the ingredients together and pour into unbaked pie shell.
- Bake on 375 degrees for 30-45 minutes or until the top is browned and "set".
- Let cool before serving.
It is also really good with whipped topping on it if you want a little something else added to it.
To get Christy’s recipe for Fruit Cocktail Cake, please click here.
You lift me and I’ll lift thee and we’ll ascend together.
~ Quaker Proverb
~Submitted by Jackie (thanks, Jackie!). Click here to submit your own.
All I have to say is that my name is Kristi Jill 😀
You know how much I love all your recipes, and I probably use your recipes more than any other website or cookbook, but my husband and I did not like this pie, at all…:( It had a really ‘odd’ taste and an odd consistency, and I baked it just like the directions. It wasn’t so much the consistency, as it was the ‘taste’. My husband, (who is a big pie-lover), took a few bites and just gave me a ‘funny’ look and he said, “Here, you try it.” That was when I knew he didn’t like it. We ended up throwing it away. I am wondering if anyone out there thought the same thing…?
My Mom used to make this. Thank you for posting
it so I can make it now.
I wanted to know if the brown sugar for this recipe is packed or loose?
She said it should be packed.
I used to make fruit cocktail cake for my family back in the early days when money was tight. I made this pie today for my family. They loved it and it brought back a bit of nostalgia for the older “kids” (now grown).
I am so glad to hear that it brought such good memories Julie!
I made this last night – oh my, it is delicious! I ate two pieces before I could stop. I bought regular pie shells instead of deep dish, and the recipe made two pies – even better! Every recipe I have tried on your site has been just delicious.
I am so glad to hear that you liked it Judy!