Make Ahead Fruit Pie Filling Food
MAKE-AHEAD FRUIT PIE FILLING
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.
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 6
Steps:
- Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
- Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
- Add more sugar if necessary. Do not overcook.
- Cool the filling. Mix in cornstarch.
- Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
- Thaw and pour into a 9" pie shell.
- Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 655.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 165.4, Carbohydrate 116, Fiber 0.8, Sugar 100.1, Protein 0.3
SUMMER PIE ANYTIME (MAKE-AHEAD FRUIT PIE FILLING)
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.
Provided by Barb G.
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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).
Nutrition Facts : Calories 193.9, Fat 0.9, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 46.3, Fiber 4.8, Sugar 37.8, Protein 3.7
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Step 2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), lemon juice, cinnamon, and salt. Taste fruit and add more sugar …
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- 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. If using plums, cut fruit into 1/2-inch slices.) You should have about 8 cups fruit total.
- In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), 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 a 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, if desired, after filling is hard, in about 8 hours.
MAKE-AHEAD FRUIT PIE FILLING RECIPE -SUNSET MAGAZINE
Step 2. 2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), lemon juice, cinnamon, and salt. Taste fruit and add more …
From sunset.com
3/5 (55)Estimated Reading Time 3 minsCuisine AmericanCalories 296 per serving
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- 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. If using plums, cut fruit into 1/2-inch slices.) You should have about 8 cups fruit total.
- In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), 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 a 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, if desired, after filling is hard, in about 8 hours.
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