FREEZER APPLE PIE FILLING - OAMC
This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.
Provided by KelBel
Categories Pie
Time 1h
Yield 4 pies, 32 serving(s)
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. 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 4 freezer containers or gallon freezer bags, 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.
- You can also make pies right away.
PIE FILLING FROM FROZEN SWEET CHERRIES
This recipe is from an old cookbook from about 1960. You can add almond extract or Kirsch to the filling if you like almond flavoring. I usually add about a tablespoon of Kirsch. This makes 2- 9" pies. You could half the recipe.
Provided by Dorel
Categories Pie
Time 1h15m
Yield 2 pies
Number Of Ingredients 5
Steps:
- Reserve about 1/2 cup juice and mix the cornstarch in it.(4-5 tbsp, depending on how thick you like your filling)
- Mix sugar with cherries and juices and cook till bubbling.
- Stir constantly if cooking on stove stop.
- In the microwave I cook at 5 minute intervals and stir in between.
- Add the reserved juice/cornstarch mixture and stir to mix.
- Cook for about 3 minutes until thickened.
- Cool and use in your favorite pie crust.
CHERRY PIE FILLING
A homemade cherry pie filling! You can use fresh or frozen tart cherries.
Provided by mrsC
Categories Desserts Fillings Fruit Fillings
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer, 10 to 15 minutes. Stir often.
- In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 54.2 g, Fat 0.9 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 0.5 mg, Sugar 47.1 g
FROZEN BLUEBERRY PIE FILLING
This blueberry pie filling is made with frozen berries. Cover and store in the refrigerator.
Provided by sqq100
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Combine mashed blueberries with 2 tablespoons of cold water in a saucepan over low heat. Heat until boiling, stirring to avoid sticking. Stir in honey, lemon juice, cinnamon, and nutmeg.
- Mix remaining 4 tablespoons cold water with cornstarch, tapioca flour, and arrowroot flour to form an even, milky solution with no lumps. Add this slowly to boiling berry mixture while stirring evenly. Remove from heat and let cool.
Nutrition Facts : Calories 139.6 calories, Carbohydrate 36.4 g, Fat 0.4 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.3 mg, Sugar 29.5 g
FREEZER APPLE PIE
Provided by Food Network
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make the crust: In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute. Add the butter and mix just until it's a crumbly, sandy mixture. The pieces of butter should still be visable. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Again, the bits of butter should be visable.
- Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks. Wrap them separately in plastic wrap and refrigerate at least 30 minutes before using. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough a quarter turn every minute or so to help ensure even rolling. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than the pan.
- Set a 10-inch metal pie pan nearby. Transfer the crust to the pan by folding it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 12 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie.
- To make the filling: Add sugar to a saucepan over medium high heat. Bring sugar to a boil and cook until caramelized, sugar will be a light amber color. Carefully add the butter, spices and apples. Cook for about 5 minutes, until almost tender. Off the heat add the Southern Comfort and flambe the mixture, cooking for an additional 1 to 2 minutes. Drain the mixture. Reserve the juice (it can be frozen) for a sauce for the pie. Toss the apples with the cornstarch and spread them out on a sheet pan to cool.
- Fill the pie with the cooled apples then rest the top crust on top, trim the top and bottom flush to the pan. Pinch the edges together, turning them under all the way around. Then press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Snip a "X" shape vent in the top center of the pie using scissors or a sharp paring knife. Wrap the pie in plastic wrap and freeze until ready to bake and serve.
- Preheat the oven to 425 degrees F.
- Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.
FROZEN STRAWBERRY PIE
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.
Provided by Alex Guarnaschelli
Categories dessert
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
FREEZER PEACH PIE FILLING
Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.
Provided by Mary Hoggarth
Categories Desserts Fillings Fruit Fillings
Time 3h10m
Yield 8
Number Of Ingredients 5
Steps:
- Place sliced peaches in a bowl with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved.
- Transfer peaches to a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove peaches from pie plate, with foil, and transfer to a zipper locked plastic bag for later use. When ready to use, line a pie plate with prepared crust and place frozen peaches on top.
- Preheat oven to 450 degrees F (230 degrees C).
- Bake in the preheated oven on the bottom rack for 20 minutes. Lower heat to 350 degrees F (175 degrees C) and continue baking for another 30 to 35 minutes, or until completely warmed through.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 30.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.6 g, Sodium 1.2 mg, Sugar 27.8 g
FROZEN-FRUIT PIE FILLING
Here is a recipe using already frozen fruit. Another answer for the OAMC questions. This is from "The Clever Cook's Kitchen Handbook by David Joachim"
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 4
Steps:
- Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
- Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
- Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
- Transfer to a prepared pie shell. Top with a crust or a crumb topping.
- Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 409.3, Fat 0.4, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 98.3, Fiber 1.1, Sugar 66.7, Protein 4.3
FREEZE AHEAD PEACH PIE FILLING
To make peach pie even during the winter, I use this simple recipe. It also makes it easier when I have guests to prepare a quick and easy dessert.-Mary Ellen Thomas, Greer, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 4 pies, 24-32 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine all ingredients. Let stand for 15 minutes. Line four 9-in. pie pans with foil. Add fruit mixture and level; place in freezer until frozen solid. When frozen, close foil, sealing well to prevent freezer burn. Remove from pans and stack in freezer until ready to use. , To bake, remove frozen peaches from the foil and place in an unbaked pie shell. Cover with top crust and seal. Brush with melted butter and cover crust edges with foil. Bake at 400° for 50 minutes. Remove foil and continue to bake about 20 minutes or until bubbly and golden brown.
Nutrition Facts : Calories 136 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.
FREEZER PEACH PIE FILLING AND PIE FREEZING METHOD
This method will work perfectly every time! If you follow this recipe and do not change any ingredient amounts, you will have perfect peach pies all year round! You can omit the nutmeg if desired though, I like to add it in for an extra flavor boost! Use only quick-cooking tapioca for this, Fruit Fresh can be found at any major supermarket.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h
Yield 4 pies
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Using a paring knife score the peaches with an X into the skins only.
- Carefully drop the peaches into the boiling water; for about 30 seconds to 1 minute. Using a slotted spoon remove the peaches to a large bowl of ice water for 1 minute (the skins should slip off easily, if not place them back into the boiling water for 30 seconds).
- Slice the peaches then put them into a large bowl; sprinkle with Fruit Fresh and sugar; toss to combine.
- Stir in the tapioca, lemon juice and salt; mix well to combine.
- Line 4 foil pie plates with heavy foil or freezer paper, placing a piece of plastic wrap over the foil.
- Put 4-5 cups of peach filling into each pan, then loosely fold wrapping around the pie; freeze until firm.
- When the filling is frozen solid remove from pans and wrap tightly, then return to freezer until ready to use.
- ON PIE BAKING DAY; for each pie place one frozen pie filling in a unbaked 9-inch pie shell, then add in 4 tablespoons butter pieces (1/4-cup) then sprinkle with cinnamon and nutmeg.
- Top the pie with an additional prepared pie crust; seal well, then flute as desired.
- Bake for about 50-60 minutes in a 375 degree oven.
Nutrition Facts : Calories 1577.1, Fat 29.2, SaturatedFat 11.3, Cholesterol 30.5, Sodium 1133.2, Carbohydrate 337, Fiber 17.5, Sugar 290.1, Protein 12.3
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
KITTENCAL'S BLUEBERRY PIE (OPTION FOR FREEZING)
This is so easy and it makes a wonderful blueberry pie, this filling freezes wonderful and will makes enough for one 9-inch pie, the filling also makes a great topping for cakes and cheesecakes --- you may make the filling up to step 4 and then freeze in a plastic container, if you are doubling the recipe prepare two separate recipes and make in two saucepans, I do not recommend to double into one.
Provided by Kittencalrecipezazz
Categories Pie
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
- Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
- Pour over the berries whisking vigorously.
- Cook stirring until thick and smooth; cool slightly.
- At this point you may freeze the filling or continue with pie recipe.
- Pour into unbaked 9-inch pie shell.
- Place the top crust over and seal/ flute edges as desired.
- Make 2-3 small slits on the top of crust.
- If desired you may brush with cream then sprinkle sugar over top.
- Place the pie on a baking sheet.
- Set oven to 400°F (oven rack set to lowest position).
- Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.
Nutrition Facts : Calories 141.8, Fat 0.3, Sodium 20.8, Carbohydrate 36.2, Fiber 2.1, Sugar 27.1, Protein 0.7
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