Make-Ahead Fruit Pie Filling |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 100 |
|
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. Ingredients:
3 lbs fruit |
2 tablespoons butter |
1/2 cup sugar |
1 teaspoon lemon juice |
1/2 teaspoon ground cinnamon or 1/2 teaspoon other flavoring |
2 tablespoons cornstarch |
Directions:
1. Trim fruit of peels, stems, leaves and seeds. Cut into 1/2 wedges or chunks and place in a large skillet.
2. Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
3. Add more sugar if necessary. Do not overcook.
4. Cool the filling. Mix in cornstarch.
5. Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
6. Thaw and pour into a 9 pie shell.
7. Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.
|
|