"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Allerton Tea Room Pie Recipe

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This recipe for Allerton Tea Room Pie, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jannetje vanderBent
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C. sugar
1 T. cornstarch
1 - 20 oz. can pineapple (tidbits or crushed), undrained
1 - 21 oz. can cherry pie filling
1 - 3 oz. box strawberry gelatin
1 - 10 inch deep dish pie shell or 2 - 9 inch pie shells
Cool Whip

Directions:
Directions:
Measure sugar and cornstarch into saucepan (mix well). Add pineapple with juice (mix well). Stir in pie filling. Cook over medium heat until mixture comes to a boil and is well thickened. Stir with wooden spoon gently to avoid smashing cherries for 5-8 minutes. Remove from heat. Stir in dry gelatin. Let cool. Spoon into baked pie shell which has been cooled. Refrigerate until pie has set. Overnight is best. Serve with Cool Whip.

Personal Notes:
Personal Notes:
This was in Mam's handwriting but I never remember eating it. I would guess she got the recipe from Tante Co. The original recipe had red food coloring added also but I thought between the cherry pie filling and gelatin it was red enough!

 

 

 

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