Makeaheadfruitpiefilling Recipes

Steps:

• in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice and food coloring.
• Sterilize canning jars, lids and rings by boiling them in a large pot of water.
• Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
• Fill jars with hot syrup, and gently remove air bubbles with a knife.
• Put lids on and process in a water bath canner for 20 minutes.

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:

• 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:

• 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.

Steps:

• In large stockpot, add berries. With a potato masher,mash down a few times in the pot to release the juice. Add sugar and water.
• Turn heat on low and stir until sugar is dissolved.
• Peel and slice apples. Put in a ziplock bag with lemon juice and salt. Shake, Shake, Shake.
• Add rhubarb to the stock pot, mix well and then add the apple mixture. Stir.
• Add instant tapioca. Do not use whole Tapioca.
• Wash pint jars and place in 9x13 pan upside down and add hot water to pan. Heat oven to 250°.
• Fill hot water bath canner with hot water.
• Cover and start the water to boil.
• Increase heat to medium for the stockpot, stir and cook about 15 minutes.
• Add 1 cup cold water. Stir.
• In bowl, add cold water and cornstarch, stir to dissolve and then stir in hot filling. Stir and cook until thickened and glossy. Pull off the heat.
• Fill jars, leaving 1 1/2 inch head space.
• Stick knife down the side of the jar to eliminate any air pockets. Wipe rim of jars.
• With hot clean damp cloth. Put hot seal on each jar and screw on ring.
• Place filled jars in canning rack, lower into boiling water. Cover. When water starts a rolling boil over the top of lids start to time, 20 minutes. Raise rack, place jars on toweled surface. Be careful.
• Jars are hot and you don't want to click them against each other.
• Note: You may add sugar to taste. This recipe is slightly tart because the family likes it this way.
• Variations of the Pie Filling after Canning:.
• •Open one jar and add 1 cup sour cream. Serve cold or place in pie crust and bake.
• •Open one jar and add 8 oz. cream cheese and mix well. Serve cold with cool whip or fill pie crust and bake.
• •Use a cup or two from a canned jar and use as a swirl filling in bundt cake batter.
• •Use as a filling between baked cake layers.

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).