FRUIT PIE FILLING
From The Planet Organic Market Cookbook, this is a super simple fruit pie recipe with several easy variations. Use it with a standard pie crust, or try it with recipe #465805 or recipe #465806 for a change of pace. For the most tasty pie, use organic fruit!
Provided by Katzen
Categories Pie
Time 1h10m
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 159.2, Fat 0.1, Sodium 26.4, Carbohydrate 39.8, Fiber 0.5, Sugar 33.3, Protein 0.8
APPLE TURNOVERS (OR ANY CANNED FRUIT PIE FILLING)
Make and share this Apple Turnovers (Or Any Canned Fruit Pie Filling) recipe from Food.com.
Provided by gailanng
Categories Pie
Time 1h20m
Yield 12 hand pies
Number Of Ingredients 15
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.
Nutrition Facts : Calories 254.7, Fat 14.1, SaturatedFat 4.4, Cholesterol 2.7, Sodium 206.7, Carbohydrate 30.4, Fiber 1.1, Sugar 13.1, Protein 2.3
BOUNTIFUL HARVEST (SHAKE N BAKE) FRUIT PIE FILLING
Got a bushel or two of peaches, apples, berries, etc? OAMC!!! A fresh fruit ready (home)made pie filling that you simply defrost, pour into pie crust and bake for wonderful pies, cobblers, etc. Great for gift giving also. I've done this tequnique for years and it's always been a no fail recipe. This recipe multiplies easily so double, triple, etc. away depending on how much fruit you have to use.
Provided by 2Bleu
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 168.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 60.1, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 1.1
MIXED BERRY PIE
Here's a delightful way to enjoy summertime fruits. If you're short on one of the berries, just make up the amount with one of the other fruits in the pie. -Elaine Moody, Clever, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that 1 is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour or overnight., For filling, in a large saucepan, whisk sugar, cornstarch, salt, water and, if desired, cinnamon until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly., Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake 10 minutes. , Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 510 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 275mg sodium, Carbohydrate 66g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.
MAKE-AHEAD FRUIT PIE FILLING
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.
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 6
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.
Nutrition Facts : Calories 655.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 165.4, Carbohydrate 116, Fiber 0.8, Sugar 100.1, Protein 0.3
FROZEN-FRUIT PIE FILLING
Here is a recipe using already frozen fruit. Another answer for the OAMC questions. This is from "The Clever Cook's Kitchen Handbook by David Joachim"
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 4
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.
Nutrition Facts : Calories 409.3, Fat 0.4, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 98.3, Fiber 1.1, Sugar 66.7, Protein 4.3
SUMMER PIE ANYTIME (MAKE-AHEAD FRUIT PIE FILLING)
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 Sunset.com.
Provided by Barb G.
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 193.9, Fat 0.9, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 46.3, Fiber 4.8, Sugar 37.8, Protein 3.7
FRESH FRUIT PIE
This is a *great* no-bake fruit pie that will be the hit of your next BBQ! You don't heat up the kitchen with baking and the fresh fruit flavor with ripe summer fruit really *shines!* A great dessert that will impress everyone ! ENJOY!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 1 10inch pie
Number Of Ingredients 12
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!
Nutrition Facts : Calories 2890.6, Fat 112, SaturatedFat 15.1, Cholesterol 4.3, Sodium 3157.8, Carbohydrate 457.5, Fiber 5.3, Sugar 267.6, Protein 23.8
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