A very American-sounding dish here, one of a whole series of pie recipes. Like most of the other pies, the fruit ingredient is in the form of a commercial, canned or packaged product, rather than fresh fruit (although in this recipe you are given a choice) – a sure sign of the developing modern consumer food industry in the 1960s.
No instructions for pie crust, but the instructions call for you to ‘roll out the remaining pastry’ so I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]