Fruit Pie Filling Recipes

FRUIT-FILLED HAND PIES

Fruit-Filled Hand Pies image

This yummy recipe for fruit-filled hand pies is courtesy of John Barricelli.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 cups fruit, preferably peaches, nectarines, plums, or a mix of all three, pitted and cut into 1/4-inch pieces
1 tablespoon granulated sugar
Zest of 1/2 orange
Juice of 1/2 orange
Pinch of coarse salt
1 tablespoon cornstarch
Pate Brisee to Make One Double-Crust 10-Inch Pie or 12 Hand Pies
1 egg, lightly beaten
Sanding sugar

Steps:

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
In a large bowl, mix together fruit, sugar, orange zest and juice, salt, and cornstarch; mix until well combined. Set fruit mixture aside.
On a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. Trim to 15-by-10 inches. Cut into six 5-inch squares. With a dry pastry brush, sweep off excess flour. Working with one square at a time, place 2 tablespoons of reserved fruit mixture in the center. Brush two connecting edges with beaten egg and fold on the diagonal over the filling, pressing to seal. Repeat process with remaining squares.
Repeat entire process with remaining pate brisee. Place hand pies on prepared baking sheet. Brush pies with remaining egg wash and sprinkle with sanding sugar. Using a pair of clean scissors, snip the center of one side of each hand pie to allow steam to escape.
Transfer baking sheets to oven and bake until crusts are golden brown and filling is bubbling, 25 to 30 minutes. Cool slightly on a wire rack. Serve warm.

FRUIT PIE FILLING

Fruit Pie Filling image

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

Ingredients

4 cups fresh fruit or 4 cups frozen fruit, thawed
1 cup granulated unbleached cane sugar or 1 cup granulated sugar
1/4 cup unbleached flour
1 dash sea salt or 1 dash salt
1 teaspoon cinnamon
1 dash nutmeg
1 dash cinnamon
1 teaspoon lemon zest
2 tablespoons flour (additional)
1 teaspoon orange zest

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

FROZEN-FRUIT PIE FILLING

Frozen-Fruit Pie Filling image

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

Ingredients

3 lbs frozen fruit
1/3 cup flour
1/3 cup sugar, up to 1/2 c
1 pinch salt

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

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