Summer Pie Anytime (Make-Ahead Fruit Pie Filling) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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 . Ingredients:
3 lbs firm-ripe apricots or 3 lbs peaches |
1/2 cup sugar or 1/2 cup splenda sugar substitute |
1/4 cup flour |
1 tablespoon lemon juice |
1/2 teaspoon ground cinnamon or 1/2 teaspoon mace |
1/4 teaspoon salt |
Directions:
1. 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.
2. 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).
3. 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.
4. Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
5. Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
6. From freezer to oven:.
7. 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.
8. 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).
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