Bountiful Harvest Shake N Bake Fruit Pie Filling Recipes

Steps:

• TO MAKE THE PASTRY:.
• Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
• Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
• To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
• Shape the dough into a ball. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
• FOR THE FILLING:.
• Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes.; stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter.
• Heat oven to 425ºF. Roll out refrigerated pie dough. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness).
• Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape.
• Bake 20 minutes or until golden brown. Cool 10 minutes on wire rack.
• Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool.
• Note: Any canned fruit pie filling can be substituted for fresh apple filling.

Steps:

• Preheat oven to 350°F.
• Combine all ingredients and let sit for 15-20 minutes until juices start to run. Place filling in bottom of pie shell and top with top crust. Crimp edges together, brush with egg wash, cut slits into top crust, and place on a baking tray.
• Bake approximately 40-55 minutes until golden brown and filling is bubbling. Remove from oven and cool slightly before serving.
• Yields enough filling for one 9" pie.

Steps:

• To the ziploc bag, add all ingredients to bag except fruit.
• Mix well, then add the fruit. Blend well by tossing, shaking, and gently kneading the bag until all the fruit is coated. Careful as not to bruise the fruit (especially berries).
• Place flat in the freezer. Repeat and stack in freezer till your bounty is used up. NOTE: If you have pie pans, you can place the bag into the pie pans to freeze (remove pie pan after the contents are fully frozen, and that way they are already shaped to a pie pan. When ready, just place into a pie crust, lay top crust over, and bake as a frozen pie. (similar to baking a Mrs. Smith frozen pie).
• TO BAKE: Take out a bag of fruit filling and thaw on counter. When thawed, Pour filling into pie crust. Top with additional crust if using (or crumble mix for cobbler). Preheat oven to 400°F Bake for about 40 minutes or until top crust is golden brown. Place on rack to cool.

Steps:

• Grind the seeds, nuts & coconut to a fine meal in a food processor.
• Add the raisins & dates & process to a ball.
• When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4" thick. Flute the edges & the crust is ready to fill.

Steps:

• Directions:.
• Boil water----- whisk in lemonade mix.
• Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
• Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
• (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
• Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
• You can also use individual tart shells to for great finger food!
• OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
• ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.

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.

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).

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!

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.