Fresh Fruit Pie Filling Food

SEVEN-FRUIT SALAD

Steps:

• In a large bowl, combine the peaches, oranges, pineapple and pie filling. Add the strawberries, grapes and blueberries; stir gently. Refrigerate leftovers.

FRUIT-FILLED HAND PIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
• On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
• Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
• Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

FRESH FRUIT PIE FILLING

Steps:

• 1. Wash and trim fruit or thaw frozen fruit of your choice. The amount of fruit you will need is enough for one pie and depending on the size of fruit that's the amount of fruit you will use 2 to 4 cups of fruit. Fruit must be WASHED,TRIMMED,SLICED, DRIED, and SET ASIDE, ready to be place in pie. It's very important to dry and drain your fruit. This helps you to keep your pie from getting soggy from excess juice and water.
• 2. Combine sugar or Splendorous, corn starch, salt & water into 2 quart pot and heat medium to boil until thick and stirring frequently so there are no lumps.DO NOT BURN! Reduce heat and simmer about 10. Then add JELLO and food color stirring till JELLO is dissolved and color is even.
• 3. Pour small amount of hot liquid filling to coat and cover the bottom of pie(this helps your pie from getting soggy too)and begin to arrange your first layer of fruit on top of filling then pour more filling again this time to coat and cover your fruit completely, repeat this process until you have filled your pie finishing with filling mixture to completely cover and coat your pie.
• 4. Let the filled pie set and chill for at least an hour or more. Serve with your favorite whipped topping! GOD bless you and your family where love is served.

EASY FRUIT COBBLER

Steps:

• Mix first 4 ingredients and pour into a 9 x 9 baking dish. Drop pie filling by spoonfuls into the filling. Bake at 400 degrees until brown on top about 35 to 40 minutes. Serve with cool whip or ice cream of your choice.

FRUIT PIES NO CRUST SO EASY

Steps:

• 1. Heat oven to 350^. Place fresh fruit into a sprayed or greased 10-inch pie plate.(mix with spices preferred for the fruit you are using).
• 2. Beat all remaining ingredients in a blender for 15 seconds on high or 1 minute with hand beater. Pour over fresh fruit in pie plate.Bake for about 55 minutes or until knife inserted in center comes out clean.
• 3. If using canned pie filling pour blender mixture into pie plate then spoon pie filling evenly over top. Bake about 25 minutes.

CANNING BLUEBERRY PIE FILLING

Steps:

• Prepare and sterilize the mason jars/lids/bands. Wash the jars and lids in hot soapy water. Place the jars in a stockpot and cover them with water. Over medium-high heat, bring to a boil and sterilize for at least 10 minutes. Place the lids and bands in a separate saucepot. Boil for at least 5 minutes just to soften the rubber on lids (it depends on brand), then to a low simmer to keep it hot until ready to use. This will give an airtight seal.
• Rinse the blueberries. For the fresh blueberries: Remove the stems, rinse and drain. For the frozen blueberries: Rinse in cold water and let it drain for 15 minutes.
• Cook the blueberries. Transfer the fresh blueberries or partially frozen strawberries to the saucepot. Add concentrate lemon juice, sugar, modified starch, cinnamon, and nutmeg. Mix until all ingredients are blended. On medium-high heat, stirring constantly until the sauce is clear and thickened. Turn off the heat, then add the pure vanilla extract.
• Canning the blueberries. Ladle the hot blueberry filling/sauce in hot jars. Leave ½ inch headspace. Debubble and wipe the jar rims with a clean damp paper towel. With the lid lifter, place the lids on the jars and screw the bands. Do not overtighten the bands, just until resistance is met, then increase to fingertip tight.
• Water bath canning of the blueberries. Place the jars of blueberry filling/sauce in the stockpot. The jars must be covered with water at least 1 to 2 inches. Place the lid on the stockpot to speed up the boiling process. Boil and process for 10 minutes. Check your altitude and increase the time as needed. Turn off the heat and leave the jars in the canner for 5 minutes.
• Cooling the canned blueberries. Use the jar lifter and remove it from the canner. Place on a kitchen towel spacing them at least an inch apart. It is recommended that the canned blueberry jars must cool down for at least 12 to 24 hours undisturbed after processing.
• Check the seal of canned blueberries after it cooled down. During the cooling process, the lids will make a little noise and will bend inward the jars. Finally, tighten the bands completely. If the lid didn't bend inward, the jar is not completely sealed. Consume and refrigerate instead.
• Label the jars of canned blueberries. Indicate the contents and date of canning the blueberries.
• Storing the canned blueberries. Store in a cool dark place. Refrigerate after opening.

FRESH FRUIT PIE

Steps:

• For Pie Crust: Mix all pie crust ingredients with fork.
• Press mixture into a 10 inch pie plate.
• Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
• Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
• Remove from heat and add the half package of jello and mix well.
• Let the mixture cool slightly and then add fresh fruit.
• Pour into baked pie shell and refrigerate until well chilled.
• Serve with whipped cream and enjoy!

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

FROZEN-FRUIT PIE FILLING

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.

NO-BAKE FRESH FRUIT PIE

Steps:

• Prepare the pastry, roll it out, and line the pie plate. Prick the pastry bottom with a fork and chill until firm. Preheat the oven to 425°F. Completely blind-bake the shell.
• In a food processor or using a fork, mash 1 1/2 cups of the cut-up mixed fruit or berries. Measure the sugar, cornstarch, and water into a saucepan and whisk until smooth. Stir in the mashed fruit and cook over medium-low heat for 7 to 10 minutes, or until the mixture is thick and clear. Stir in the lemon juice.
• Taste the cooked sauce and correct the balance of sugar and lemon if necessary. Stir in the butter and all the remaining cut-up fresh fruit and berries. Firm fruits like apples or plums are best slightly mashed into the cooked sauce, while softer fresh fruits and berries should simply be stirred in. Chill until partially thickened, then spoon into the cooked pastry shell and chill for at least 3 hours to set. Serve with ice cream or sweetened whipped cream.