Raspberry Pie

Also known as raspberry ribbon pie.

I tried to rewrite the order of things somewhat more legibly, but for a longer explanation, here’s a version from the June 27, 1968 edition of The Canyon (Texas) News:

Raspberry Ribbon Pie

1 (9 inch) pastry shell, baked and cooled.

Red Layer:

1 (3 oz.) pkg. raspberry Jell-o
1/4 cup sugar
1-1/4 cup boiling water
1 (10 oz.) pkg. frozen raspberries
1 Tbsp. lemon juice

White Layer:

1 (3 oz.) pkg. cream cheese, softened
1/2 cup sifted powdered sugar
1 tsp. vanilla
dash of salt
1 cup heavy cream, whipped

For red layer: dissolve gelatin and sugar in boiling water. Add frozen berries and lemon juice. Stir until berries thaw. Chill until partially set.

White layer: blend cheese, confectioner’s sugar, vanilla, and salt. Fold in small amount of whipped cream. Fold in remaining whipped cream.

Spread half of the cheese mixture in pastry shell; top with 1/2 of the Jell-o mixture. Continue repeating layers until all is used. Chill in refrigerator until set.

From a box sold in Christine, North Dakota.

Raspberry Pie

Layer 1
1 pkg. raspberry Jell-o
1-1/4 c. H20, boiling
1/4 c. sugar
1 box raspberries
1/2 tsp. lemon juice

Layer 2
1 [3 oz.] pkg. Philadelphia cream cheese
1/3 c. powdered sugar
1 c. cream [whipped]
[1 tsp.] vanilla
[pinch] salt

Cream on bottom of pie.

Pie Crust (good)

6 c. flour; cut in
1 lb. lard
3 Tbsp. brown sugar
1 tsp. baking powder
1 Tbsp. salt

Into cup:
1 egg, beaten
2 Tbsp. vinegar
water to make 3/4 c. liquid

Sprinkle over crust. Roll into balls pie size and freeze.

Spry Crust

2-1/4 c. sifted flour
1 tsp. salt
3/4 c. plus 2 Tbsp. Spry
1/3 c. cold water

Cut 2/3 c. Spry in fine; balance, like peas. H20 1 Tbsp. at a time.

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