5 Tutti-Frutti Retro Pie Recipes from the Thrifty ’50s

Try these 5 winter citrus pie fillings from 1953: double lemon, tutti-frutti, apricot-orange, and more.

Pies

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Pies

Two years before Dorothy LaBostrie and Little Richard gave us the song, “Tutti Frutti” was just a humble pie filling published to help shoo away readers’ winter blues.

Today, we’re adding a level of time travel to the mix. Bake any of these 1950s pie fillings in a 21st-century pie crust while dancing to versions of “Tutti Frutti” released in the decades between recipes: Elvis Presley (1956), The Jesters (1960), Marc Bolan, Elton John & Ringo Starr (1972), Queen (1986), Alvin and the Chipmunks (1991), Little Richard (Little Richard film, 2000), and Buckwheat Zydeco (2013).

Sunshine Fillings for Winter Pies

Originally published in The Country Gentleman, January 1, 1953

Take your pick from the luscious pies pictured here. Lemon, orange, or grapefruit makes each one a fresh flavor treat.

Double Lemon Pie

Double Lemon Pie
Double Lemon Pie
  • 2/3 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 cup scalded cream
  • 1 package unflavored gelatin (2 1/2 teaspoons)
  • 1/4 cup cold water
  • 1/2 cup lemon juice
  • grated rind of 1 lemon
  • 1/2 teaspoon vanilla
  • 1 baked 9-inch pastry shell

Combine sugar, flour, salt, and egg yolk. Add to scalded cream in top of double boiler. Cook until thick, stirring well. Dissolve gelatin in cold water. Add to hot mixture. Cool. When mixture jells, add lemon juice, rind, and vanilla. Beat egg whites until stiff. Fold into filling. Pile into pastry shell. Chill.

  • 3/4 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3/4 cup water
  • juice of 1 lemon
  • grated rind of 1 lemon
  • 1 egg yolk
  • 2 tablespoons butter

Combine all ingredients except egg and butter. Cook and stir until thick. Pour a little over beaten egg yolk. Return to hot mixture. Cook 5 minutes. Add butter. Cool and spread over filling.

Apricot-Orange Marmalade Pie

apricot orange marmalade pie
Apricot-Orange-Marmalade Pie
  • 3 cups cooked, unsweetened dried apricots (or canned apricots)
  • 1 cup orange marmalade
  • 1/4 cup apricot juice
  • 1 tablespoon quick-cooking tapioca
  • 1/8 tablespoon salt
  • pastry for 9-inch pie

Drain apricots. Combine marmalade, juice, tapioca and salt. Pour over apricots and mix. Pour into unbaked pie shell. Top with lattice. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F and bake 30 minutes.

 

Orange-Raisin Pie

  • 2 cups seedless raisins
  • 3 tablespoons lemon juice
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 1 1/2 cups orange sections
  • pastry for 2-crust pie

Mix raisins, lemon juice, sugar, and water in a saucepan. Simmer slowly for 15 minutes, or until raisins are plump. Melt butter. Add flour and salt, beating until smooth. Gradually add some of the hot juice from the raisin mixture to the flour, stirring until smooth. Pour into raisin mixture, and cook until thickened. Add orange sections. Pour into pastry-lined 9-inch pie pan. Top with pastry and brush with milk. Bake in a hot oven (425°F) 10 minutes. Reduce temperature to 350° F and bake 25 to 30 minutes.

Orange-Cake Pie

  • 1/3 cup butter
  • 3/4 cup sugar
  • 1 1/2 tablespoons grated orange rind
  • 3 eggs, separated
  • 1/3 cup orange juice
  • 3 tablespoons lemon juice
  • 3/4 cup sifted flour
  • 1/4 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 cup light cream
  • 1/4 teaspoon cream of tartar
  • 1 lightly baked 9-inch pie shell

Cream butter and sugar together. Add orange rind and egg yolks, beating well. Add orange and lemon juice, flour, soda, and salt, beating until smooth. Add cream, mixing thoroughly. Beat egg whites and cream of tartar together until stiff peaks are formed. Carefully fold egg whites into flour mixture. Pour into pie shell. Bake in a slow oven (325° F) 40 minutes, or until firm.

Tutti-Frutti Pie

Tutti-Frutti Pie
Tutti-Frutti Pie
  • 1 cup grapefruit sections
  • 1 1/2 cups orange sections
  • 1/2 cup crushed pineapple
  • 1 medium banana, sliced
  • 1/2 cup maraschino cherries, halved
  • 2/3 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon salt
  • pastry for 9-inch pie

Combine all ingredients except pastry and butter. Pour into unbaked pie shell. Dot with butter. Top with pastry. Bake in hot oven (425° F) 10 minutes. Reduce heat to 350° F. Bake 40 minutes.

 

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