This promo recipe for Crisco was clipped from packaging of some kind and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A NEW CRISCO RECIPE

PEACH JUBILEE PIE
(Makes a 9-inch pie)

Crisco single crust pastry (recipe below)
1 can (1 pound 5 ounces) peach pie filling
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 envelope whipped topping mix (2-2 1/2 cups yield)
1/4 cup sugar
1 cup (8-ounce carton) commercial sour cream
Maraschino cherries, if desired

Combine peach pie filling, 2 tablespoons sugar, the cinnamon and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream.

Spoon about 1/2 of the peach mixture into a baked and cooled 9-inch pastry shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.

CRISCO SINGLE CRUST (For 9-inch pie)

1-1/3 cups sifted regular flour
1/2 teaspoon salt
1/2 cup Crisco
3 tablespoons water

Preheat oven to 425°. Sift flour before measuring; spoon lightly into measuring cup and level without shaking or packing down. Combine flour and salt in a mixing bowl. With a pastry blender or two knives, cut in Crisco until uniform; mixture should be fairly coarse. Sprinkle with water, a tablespoon at a time; toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1-1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2-inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For a single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling, prick bottom and sides thoroughly with a fork. Bake at 425° for 10-15 minutes or until brown as desired.