By tasb on November 25, 2005
"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."
Serving Size: 1 (150 g)
Servings Per Recipe: 1
"I halved this recipe to make the raspberry filling for Raspberry Cream Cheese Bread - recipe #101479."
"A suggestion? How about putting the mix into a pie pan that you will use to bake it in? Freeze in pie pan. When frozen remove and vacuum seal, return to freezer. That way when you're ready to use it, you can just pop it into a pie shell and bake! "