Old Time Mock Cherry Pie Recipe

An old fashioned mock cherry pie recipe came in handy when Grandma wanted a cherry pie and had cranberries but didn't have any seasonal cherries at hand. So-called mock pies became quite popular during the Great Depression in the 1930s when fruits were often scarce in cities. Today, these unique pies are conversation starters and fun to serve.

Bake your mock pies containing fruit at 425°F for 15 to 20 minutes on the lower rack, then reduce oven heat to 350°F and continue baking until done, when the filling is bubbly, and the crust has turned golden brown.

Old Fashioned Mock Cherry Pie Recipes

Mom's Recipe Scrapbooks (1920s)

Mock Cherry Pie Filling

1 cup cranberries cut in halves, 1 cup sugar, 1 teaspoon vanilla, 1 tablespoon flour dissolved in 1/2 cup water, 1 egg. Mix well together and bake between 2 crusts.

Fannie Farmer's Mock Cherry Pie Filling

Mix one cup cranberries cut in halves, one-half cup raisins seeded and cut in pieces, three-fourths cup sugar, and one tablespoon flour. Dot over with one teaspoon butter. Bake between crusts. —The Boston Cooking-School Cook Book (1896)

Try Other Old-Time Mock Pie Recipes

Mom's Recipe Scrapbooks (1920s)

Mock Cream Pie Recipe

Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter.

Make crust the same as any pie; bake (350°F), then fill with the custard, grate over a little nutmeg and bake again. Once the pie has baked, take the whites of the eggs and beat to a stiff froth with two tablespoonfuls of sugar, spread meringue over the top and brown in a quick oven (375°F). —The White House Cook Book (1913)

Mock Lemon Pie Filling

3 eggs, 1 cup sugar, 1-1/2 pints buttermilk, 1 teaspoon extract of lemon, 1-1/2 tablespoons flour.