FRUIT FILLINGS: RUM-RAISIN APPLE; BLUEBERRY

FRUIT FILLINGS: RUM-RAISIN APPLE; BLUEBERRY image

Yield 1 pie

Number Of Ingredients 19

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APPLE
1 1/2 T dark rum
1 tsp salt
1/6+ C raisins (Golden preferred)
1/3 C packed light brown Splenda
1 1/2 C all-purpose flour
1/2 tsp lemon zest, finely grated
1/4 tsp cinnamon
1/16 tsp ground nutmeg
1/16 tsp salt
3 apples, medium (1 1/4 lbs), medium to sweet
BLUEBERRY
1/3 C Splenda
1/6 ( 3/4 oz) all-purpose flour
3 1/2 tsp lemon zest, finely grated
Lemon juice from 1/2 lemon
1 T cornstarch
salt, small pinch
3 C (15 oz) blueberries, rinsed and dried

Steps:

APPLE 1. Bring rum and raisins to a boil in a heavy medium sauce pan. Remove from heat and let stand, covered, for 1 hour. 2. Rub together with your fingers, in a bowl, brown Splenda, flour, zest, nutmeg and salt until no bumps remain. 3. Peel and core the apples, then cut into 1/2" wedges. Add to the Solenda mix, tossing gently to mix. Add the raisnis, with any fluid and mix until combined. Set aside in refrigerator. BLUEBERRY 1. Measure out 1 1/2 cups of the blueberries, choosing the softest, and placing them in a sauce pan with 1/2 cup of water. Cover and bring to a boil. 2. Meanwhile, in a small bowl, mix together the corn starch and 1/4 cups of water. Set aside. 3.When the blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3-4 minutes or until the start to burst and the juuices have begun to thicken. Stirring constantly, add the cornstarch mixture, Splenda, lemon juice and salt. Simmer a minute or two until the mixture becomes translucent. Immediately remove from the eat and stir into the berries. Set aside in refrigerator.