BLUEBERRY PIE FILLING
This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST blueberry pie filling.
Provided by Dina
Categories condiments
Time 17m
Number Of Ingredients 5
Steps:
- In a saucepan, add 3 1/2 cups fresh blueberries, 1/2 cup granulated sugar, 1 teaspoon cornstarch, 2 tablespoons water, and 1 tablespoon lemon juice. Stir just to combine.
- Cook the blueberries over medium-low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down. Store in airtight glass jars.
Nutrition Facts : Calories 87 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
EASY PIE FILLING
Make and share this Easy Pie Filling recipe from Food.com.
Provided by Maisey
Categories Pie
Time 20m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large microwave-safe bowl mix milk and egg yolks.
- Add the dry mix to the liquid and whisk together till smooth.
- Cook in microwave 5 minutes, stirring once.
- Cook an additional minute and stir again.
- If pudding isn't thick yet, do 30 seconds more, or til pudding consistency.
- Take from microwave and stir in 2 tablespoons butter and 1 teaspoon vanilla.
- Cool and eat or put in a baked pie crust.
- Variations: For chocolate Pie add 2 tablespoons cocoa to the dry mixture. It floats on the milk for a minute or so, but stirs in as it is cooked.
- For coconut pie: Add 1 cup coconut to the milk mixture. Sprinkle a little coconut on top of the meringue before browning.
- For a peanut butter pie: In approximately 1/4 cup of peanut butter, work in powdered sugar until it is crumbly. Cover the bottom of the baked pie crust with peanut butter crumbs before filling with chocolate pudding. Mix more crumbs if needed. Top with cool whip sprinkled with chopped peanuts. Crunchy peanut butter works, too to make crumbs.
Nutrition Facts : Calories 283, Fat 7.5, SaturatedFat 3.9, Cholesterol 158.7, Sodium 104.6, Carbohydrate 49, Fiber 0.1, Sugar 37.5, Protein 5.8
APPLE PIE FILLING
Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.
Provided by Terri
Categories Desserts Pies Apple Pie Recipes
Yield 40
Number Of Ingredients 8
Steps:
- In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g
EASY-AS-PIE BLUEBERRY PIE FILLING
I usually like fresh fruits rather than frozen but make an exception for raw blueberries-- I actually prefer frozen because they are usually bigger, sweeter, and don't have any moldy/rotten ones in the mix. Being cheaper than fresh is a nice added bonus. Plus, they work awesome for pie filling! Forget the canned stuff or straining yourself with fresh berries-- this comes out tart but big on blueberry flavor, I like to use 1/8 cup Sun Crystals in place ofthe sugar. Arrowroot thickens quicker than cornstarch and aids digestion. Prep time does not account for defrosting the berries. This makes enough for one 9" pie.
Provided by the80srule
Categories Pie
Time 30m
Yield 8 pie slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- The easiest way to defrost the blueberries is to simply leave the bag in the fridge overnight or for a couple hours. But you can also do it in the microwave for about 5-6 minutes on your microwave's defrost setting.
- However you defrost them, empty the bag's contents-- blueberry juice included, that's important for flavor and consistency-- into a heavy-bottom saucepan.
- Stir the blueberries with the sugar on high heat for a minute or two.
- Lower the heat and stir in the cinnamon, and let simmer for about another 5 minutes.
- Add the arrowroot until thickened and let simmer until a thick and syrup-y consistency happens.
- Pour into a 9" pie crust, a premade or homemade one, and let chill in the fridge for about an hour unless you like to eat it warm.
Nutrition Facts : Calories 83, Fat 0.1, Sodium 0.8, Carbohydrate 22.1, Fiber 1.7, Sugar 18.6, Protein 0.3
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