Make-Ahead Fruit Pie Filling

READY IN: 15mins
Recipe by tasb

Finally an answer to the question that has been around OAMC for awhile. A frozen filling for pies. This is from "The Clever Cook's Kitchen Handbook by David Joachim.

Top Review by Batgirlsuz

I halved this recipe to make the raspberry filling for Raspberry Cream Cheese Bread - recipe #101479.

Ingredients Nutrition

Directions

  1. Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
  2. Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
  3. Add more sugar if necessary. Do not overcook.
  4. Cool the filling. Mix in cornstarch.
  5. Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
  6. Thaw and pour into a 9" pie shell.
  7. Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.

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