Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Cherry Parfait Pie

Cherry Parfait Pie Header

One fun fact about me is that I don’t really care for pie, which is not a good trait to have with the amount of pies in Marguerite’s cookbook. However, I LOVED this cherry parfait pie. It was insanely rich, very sweet, and the perfect summer dessert.

Here is what Marguerite had to say:

 

This easily legible and detailed recipe is a nice change from the current norm, due to the fact that it was written out by Marguerite’s aunts Stella and Florence. We love finding recipes in the book from Marguerite’s family and friends! Their pie recipe was pretty accurate and easy to execute, except we felt the pie needed a bit more time than just 20-25 minutes to set. Also, we chose to use a pre-made pie shell instead of making our own from scratch.

Cherry Parfait Pie

This cherry parfait pie recipe has similar ingredients as our Sunburst Gelatin Dessert (jello and ice cream), but it doesn’t parade around pretending to be a “salad.” This pie presents itself as a sweet and delicious dessert and it does not disappoint.

Cherry Parfait Pie While I still feel this was a less than ideal use of all that ice cream ( I just really love ice cream,) it makes the cherry parfait pie a delicious mouss-ey consistency. This pie was so rich, I couldn’t even finish a whole piece! Aaron, however, couldn’t wait to get at this it. He ate a nice big piece and enjoyed every bit of it.

Cherry Parfait Pie

This type of pie was just the kind of dessert Marguerite would make for her “club” friends. It’s also a great summer pie since it’s light and airy. We hope you try out this cherry parfait pie when you need a dessert to beat that summer heat!

Cherry Parfait Pie

Cherry Parfait Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Cherry Parfait Pie
Print Recipe
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Servings Prep Time
1 pie 20 minutes
Passive Time
2 hours
Ingredients
Servings: pie
Instructions
  1. Dissolve jello in hot liquid in a 2 quart saucepan. Use fruit juice drained from cherry can and add water to complete the 1/14 cups needed.
  2. Add ice cream by spoonfuls, stirring until melted.
  3. Chill until thickened, but not set (10-15 minutes.)
  4. Fold in cherries. Turn into pie shell.
  5. Chill until firm (60-90 minutes.)
  6. Garnish with whipped cream and fruit. You may have enough cherries from the one can to have a few left over to top your pie with.
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Cranberry Cherry Pie

Cranberry Cherry Pie

This Cranberry Cherry Pie is the perfect pairing to any Thanksgiving dinner. We made this recipe twice: the first time for Aaron’s family on Thanksgiving and the second time just for the two of us to enjoy.

Cranberry Cherry Pie

This will also be the first of many dessert recipes here on Marguerite’s Cookbook.  Dessert recipes were the most popular in Marguerite’s collection and the cookbook is about 50% desserts. Her pies were one of the best desserts to have, because she was so good at hand making pie crust.  For as long as Aaron can remember, his mother and other members of their family always talked about how no one could make pie crust like Marguerite.  When Marguerite tried to teach Aaron’s mom how to perfect the pie crust, the main advice she gave was “touch the dough as little as possible.”

Here is what the original recipe said:

Cranberry Cherry Pie Original

First to tackle was the crust itself, the previously mentioned hardest part.  Marguerite used a standard Crisco pie crust recipe, which we have included below.  When we made it the first time for Thankgiving, the family commented that the cranberry and cherry filling, along with the topping, tasted delicious.  Aaron’s mom, who was the best one to judge the crust, said that while it was good, it was not as soft and flakey as Marguerite’s.

Darn.

We attributed this to over handling the crust, as well as not putting enough water in it.  We also over baked the pie because there were no baking instructions on Marguerite’s recipe.  We were determined to get it right, so we tried it again.

Cranberry Cherry Pie

Despite being advised to, we didn’t chill the Crisco the second time. This seemed to make it much easier to play with the crust less. More water was also added.

In both attempts we omitted the Tapioca pudding from her recipe because neither of us care for it and we decided that it wouldn’t negatively affect the recipe to skip it.

Slice of Cranberry Cherry Pie

The other challenge with this recipe: Marguerite left no instructions on how long to bake the pie and at what temperature! For the first attempt we baked it for too long.  The second time turned out much better!

Cranberry Cherry pie and slice

I’m not a huge fan of pie, so I only sampled a small amount. Not the worst pie I’ve ever tried though.

Aaron loved it, despite not being a huge fan of cranberries.

Slice of PieWe hope you attempt this recipe for your next holiday to share with your family!

 

Cranberry Cherry Pie
Cranberry Cherry pie and slice
Cranberry Cherry Pie
Print Recipe
A berry pie recipe with a crumble topping
Servings Prep Time
1 Pie 30 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 Pie 30 minutes
Cook Time Passive Time
30 minutes 30 minutes
Cranberry Cherry pie and slice
Cranberry Cherry Pie
Print Recipe
A berry pie recipe with a crumble topping
Servings Prep Time
1 Pie 30 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
1 Pie 30 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Crust
Pie Filling
Topping
Servings: Pie
Instructions
Crust
  1. Blend flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
  2. TIP Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
  3. Shape dough into a ball. Flatten ball into a 1/2 inch round disk.
  4. Chill for 30 minutes or up to two days.
  5. Roll dough from center outward into a circle 2-inches wider than pie plate on lightly floured surface. Transfer dough to pie plate.
Filling and Topping
  1. Mix the cherry pie filling, cranberry sauce, sugar, and lemon juice.
  2. Pour the filling mixture into the crust.
  3. Dot with margarine
  4. Mix the flour, sugar, brown sugar, and margarine for the topping with a blender.
  5. Sprinkle the topping on top of the pie.
  6. Bake at 350 for 25-30 minutes
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