Recipe by Barb G.
This is a make-ahead pie filling from freezer to oven. Great way to use fresh apricots or peaches, This way you will have a fresh fruit pie in the middle of winter. Note: To thicken this filling, use a basic ratio of 1 tablespoon of flour for every 2 cups apricots. Peaches may be juicer; for very juicy fruit, increase flour to 1 tablespoon per cup of peaches. The recipe comes from Sunset.com.
Top Review by mammafishy
Well I didn't go ahead and acutally put this in a pie plate and freeze it as instructed but I did make this up with some apricots I had and then froze in a freezer container to make a pie later this winter. Was it good?? I had 2 of my grandkids fighing over stirring it while I kept telling them "NO MORE BITES!!" and them totally not listening to me. Then I would smile and take a bite and it would start all over again. I did a lot of work to get my 8 cups worth. Simply delicious!! Have more apricots for tomorrow and I think I will make as you instructed Barb. Thanks for sharing a great recipe!!
- 3 lbs firm-ripe apricots or 3 lbs peaches
- 1⁄2 cup sugar or 1⁄2 cup Splenda sugar substitute
- 1⁄4 cup flour
- 1 tablespoon lemon juice
- 1⁄2 teaspoon ground cinnamon or 1⁄2 teaspoon mace
- 1⁄4 teaspoon salt
Directions See How It's Made
- Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges). You should have about 8 cups fruit total.
- In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).
- Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
- Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
- Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
- From freezer to oven:.
- To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
- Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).