If you're using frozen fruit in a pie, tart, or as a compote, take a tip from our Pie Filling Thickeners chart and add an extra 1/4 teaspoon (per cup of fruit) of whatever thickener you're using. We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to Recently I’ve had a few Marge customers write to me asking how we achieve fruit fillings that aren’t runny or overly gummy or starchy. Keep Frozen Fruit Frozen. These are the only things you need to remember to turn out a perfect pie filling. So – you get better thickening with the same amount. They come in a 3-berry pack in the frozen section and the price is unbeatable. Commercially-frozen ones might, but with home-frozen ones, you are more likely to end up with a raspberry syrup if you try. With a few changes, the frozen filling can also be used for a fruit crisp or a cobbler. Fruit, sugar, cornstarch, acid, extras. 3. This pie filling will work with most any type of fresh berries. I know that seems kind of silly to say but it’s true. Apple butter is basically a spreadable apple pie filling, only better. However, seasonal fruits often determine what pies are made at given time of year. Save the pie, unbaked for up to three months. Tips when using frozen fruit. Here’s what you need to make this strawberry pie: 6 Cups frozen strawberries; 1 cup granulated sugar; 1 1/2 tsp lemon juice; 1/2 cup cornstarch; 2 pie crusts-one for bottom and one for top (I like to make a lattice on the top) Homemade Fruit Pie Filling Recipe. You can make Blackberry Pie Filling and freeze it or can it with a water bath canner. Tightly wrap the unbaked pie in at least two layers of plastic wrap, write the date on the outer wrap and place the whole pie into the freezer. Never did I think this bag of frozen fruit would go perfectly in a pie! Whenever I have an abundance of fresh fruit I can see it piled high in a pie! If you’re making an open-topped pie, reduce your thickener by 1/4 teaspoon per cup of filling. A too-juicy filling can leave your crust soggy rather than crisp, and frozen fruit are especially prone to juiciness. Blueberries are the only store-bought frozen fruit we can get behind for pie use. The butter will melt and make a thin surface over the pie filling – that will help you weave the strips of pie … I like to use cornstarch to thicken my fruit pies because it has 2x the power of flour. Meaning that your pie filling won’t taste like flour. This flexible combination of fruits, possibly including apple, rhubarb, blackberry, raspberry, strawberry, and blueberry, is often referred to as "bumbleberry" pie. So these days I’ve found it’s much cheaper and oh-so-much-more delicious to make my own cherry pie filling. This is probably no secret to non-urban dwellers, who have freezers that can accommodate summer's bounty and dispense doses of berry bliss on a much-needed basis, one freezer bag at a time. Excess moisture—fats from cooked meats, water content in veggies, etc—in the filling can make for a soggy hand pie, so drain or thicken fillings a bit more as a precautionary measure. Dec 25, 2013 - Fruit pies are a delightful finish to any meal. Just do not add the cornstarch until you are about to make a pie, if canning. I’ve alway made a pie from fresh fruit and it actually has never occurred to me before that I could make a pie from frozen fruit. They are the biggest, nicest frozen berries I’ve ever seen. When substituting frozen fruit, you’ll need 1/4 teaspoon more thickener per cup of filling. Also find key lime pie, crumble-topped pies and tarts, jam tarts and lots more. You can thicken your fruit compote and turn it into a fruit pie filling by simply dissolving 1 tablespoon of corn starch in 1.5 tablespoons of cold water and adding it into the compote as it’s cooking. You can totally combine different berries and fruit too. Using Your Frozen Pie Filling. For more information, visit Healthy Canning. When the fruit thaws, the damaged cells release their juices more freely than fresh fruit would, making it that much harder to thicken the pie filling. ; Bring to a boil. Thawed fruit will add excess liquid to your ingredients, and this makes pies and desserts runny right from the start. Strawberry Pie Ingredients List. So this is how it happened. In truth, good-quality individually quick frozen (IQF) fruits and berries are usually of excellent quality. Make a triple berry, or strawberry peach, ooo or pineapple mango filling. You could use raspberries, strawberries, blackberries or blueberries. Cook the pie according to the packaged frozen pie instructions. Then, freeze the hand pie until you’re ready to cook it. This will help absorb some of the excess juice that frozen fruit tends to release. Also, make sure your thickener is not expired, as it won’t work as effectively. Find your favourite fruit pie and tart recipes, from a lovely autumn apple pie to a citrusy lemon tart. Using frozen fruits to make pies can be the perfect alternative to fresh fruits, but using frozen fruits can mean a few slight changes to the recipe. And with that comes summer pies! By now, the pie filling will be done. It's tempting to put all your ingredients on the counter before you start baking for easy access, but this is a big no-no. If you want to make a cobbler, bake the filling until hot before adding the biscuit topper, or the dough will be done before the filling is thickened and tender. When I make a strawberry rhubarb pie using frozen fruit I always thaw the fruit and drain in a colander overnight in the fridge and get alot of juice which I use in making the pie. Place your disc of frozen pie filling in a freezer bag, and store it in the freezer for up to 6 months. https://www.rhubarb-central.com/recipe-easy-strawberry-rhubarb- I LOVE to make berry fillings. Combine wet ingredients + corn starch. Depending on how thick you would like your filling, you can adjust the amount of cornstarch used as needed. Turn off the heat. Pour the hot pie filling into the pie crust. Just make sure you have at least 4 full cups of fruit. Chop 1 Tbsp worth of salted butter into little cubes and sprinkle them on top of the hot pie filling. I guess I’m kind of addicted to this whole frozen fruit filling pie thing. But I was often very disappointed at the abundance of filling and significant lack of actual cherry in those cans. In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk. I planned on making homemade pop-tarts so I made a thicker filling. Bring to the boil and cook for about 2 minutes until the mixture has thickened stirring often. Blueberries freeze especially well, and may be used year-round to make muffins, pancakes or pies. Wash and prep your fruit. We’ll leave you with one final note: Keep in mind that lattice-top fruit pies don’t need as much thickener because more moisture can evaporate as the pie bakes. I use either canned or frozen cherries and BOOM! Some even use tapioca – but I never have that in the cupboard. How can you freeze the fruit , thaw it and put it directly in the pie crust before draining the juice that has accumulated after thawing and the pie not being very ‘runny’? Though cooking time is long, it's super easy and pretty hands-free. Pair it with some sharp Cheddar on a cheese plate, or slather it onto cheesy biscuits (see footnote). 1. Now in the past I’d simply buy a can of cherry pie filling. Some blackberry pie recipes use flour to thicken the filling, and others (like this recipe) use cornstarch. It would also work with peaches too. The cake filling world is your oyster! Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens. Don’t you just love Costco?! Fill the pie crust with the fruit filling and top with the top layer of pie crust, if making a double layer pie. For the filling, I use the big beautiful frozen berries from Costco. The answer, my pie loving friends, is frozen fruit. Alternatively thicken the mixture after it’s been cooked. Simply thaw a frozen pie filling and use in the same manner. For a pie filling, you really need to end up with some chunky texture to give the pie filling some body, otherwise you might just as well tip a jar of raspberry jam into a pie shell. It’s that time of the year again: summer berries, cherries and even peaches are starting to make their way into farmers markets and grocery stores. Baking From Frozen. We love to combine all the leftover frozen berries from last summer's harvest, and jumble (bumble) them up into one tasty pie filling: bumbleberry. The thickener can interfere with heat penetrating the food in the jar, and it may not get hot enough to kill bacteria! When the filling is properly frozen, pull the foil out of the pie pan and peel the foil away from the frozen filling. HOW TO MAKE FRESH FRUIT CAKE FILLING RECIPE. The juice in the peaches' cells expands when it freezes, rupturing some of the cell walls. 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