Makeaheadfruitpiefilling Recipes

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FREEZER PIE FILLING



Freezer Pie Filling image

Makes pie fillings from fresh fruit to freeze for later use. Double, triple or quadruple the recipe as needed. Try using peaches, pears, or cherries.

Provided by Judy Metcalf

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Yield 8

Number Of Ingredients 5

4 cups cherries, pitted and halved
3 tablespoons tapioca
1 cup white sugar
¼ teaspoon salt
2 tablespoons lemon juice

Steps:

  • Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.
  • Loosely cover filling with the lining foil or paper. Freeze until firm. When firm, remove from pie plate and wrap tightly. Return frozen pie filling to freezer.
  • To prepare pie for baking: For each pie prepare a two crust pastry. Line 9 inch pie plate with pastry. Remove freezer wrap from frozen shaped pie filling. Place in pastry lined 9 inch pan. Dot with 1 tablespoon butter and, if desired, sprinkle with cinnamon. Adjust top crust and finish pie as usual. Bake at 350 degrees F (175 degrees C) for about 1 hour or until syrup boils with heavy bubbles that do not burst.
  • Note: With such fruits as peaches, pears or cherries, stir about 1/2 teaspoon ascorbic acid into sugar before combining with fruit.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 39.9 g, Fat 0.7 g, Fiber 1.7 g, Protein 0.9 g, SaturatedFat 0.2 g, Sodium 72.8 mg, Sugar 35.4 g

MAKE-AHEAD FRUIT PIE FILLING



Make-Ahead Fruit Pie Filling image

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

3 lbs fruit
2 tablespoons butter
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon or 1/2 teaspoon other flavoring
2 tablespoons cornstarch

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

MAKE-AHEAD FRUIT PIE FILLING



MAKE-AHEAD FRUIT PIE FILLING image

Categories     Fruit     Dessert     Freeze/Chill

Number Of Ingredients 7

Ingredients
3 pounds firm-ripe apricots, peaches, or plums
About 1/2 cup sugar
About 1/4 cup all-purpose flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon or mace
1/4 teaspoon salt

Steps:

  • Preparation 1. 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. If using plums, cut fruit into 1/2-inch slices.) You should have about 8 cups fruit total. 2. In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), lemon juice, cinnamon, and salt. Taste fruit and add more sugar if desired (up to 3/4 cup total). 3. Line a 9-inch pie pan with a 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, if desired, after filling is hard, in about 8 hours. From freezer to oven To bake the 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, and cut small slits in top to vent. Place on a foil-lined baking sheet. Bake pie in a 375° regular or convection oven until crust is browned and filling is bubbling in the center, 1 1/4 to 1 1/2 hours. (If crust gets too brown before filling is bubbling, cover edges loosely with foil.) If baking a fresh pie, after mixing filling in step 2, pour directly into unbaked pastry, cover, crimp, and slit. Bake for about 1 hour. Nutrition analysis per serving of double-crust apricot pie. Nutritional Information Calories: 296 (33% from fat) Protein: 2.1g Fat: 11g (sat 4.6) Carbohydrate: 47g Fiber: 1.8g Sodium: 213mg Cholesterol: 7.7mg Sunset, JULY 2003

MAKE-AHEAD DEEP-DISH APPLE PIE



Make-Ahead Deep-Dish Apple Pie image

Bake your holiday pie in advance (up to 2 weeks) this year, then freeze and forget it. Simply thaw it in the fridge overnight, then pop it in the oven right before serving to take the chill off. We use vodka in the pie dough-which doesn't make the crust taste boozy, but does make it extra flaky and tender.

Provided by Food Network Kitchen

Categories     dessert

Time 7h10m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus more for work surface
1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into small pieces
1/3 cup lard or vegetable shortening
1 tablespoon sugar
1 teaspoon fine salt
1/4 cup vodka
3 to 4 tablespoons ice-cold water
Filling:
4 pounds mixed apples, such as Granny Smith, Golden Delicious and McIntosh
3/4 cup sugar, plus more for sprinkling
3 tablespoons fresh lemon juice
6 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup heavy cream, plus more for brushing
1/4 teaspoon fine salt

Steps:

  • For the pie dough: Pulse the flour, 4 tablespoons of the butter, the lard, sugar and salt in a food processor until the mixture has the consistency of a fine meal. Add the remaining 8 tablespoons butter, and pulse until you have pea-sized pieces. Sprinkle the vodka and water over the mixture, and pulse until the dough just comes together. Evenly divide the dough between 2 pieces of plastic wrap, and gently press or pat into rounds. Wrap tightly, and refrigerate until firm, about 1 hour up to overnight. (The dough can be frozen for up to 2 months.)
  • For the filling: Peel and core the apples, then cut them into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, cinnamon, cream and salt, and stir until the juices thicken, about 2 minutes. Remove from the heat, and let cool completely. (The filling can be refrigerated, covered, up to 2 days ahead.)
  • To assemble: Roll out 1 disk of dough into a 13-inch round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. (If the dough gets too warm, refrigerate it to firm it up.) Ease it into a deep 9 1/2-inch pie pan. Mound the cooled filling slightly in the center of the dough, and dot with the remaining 2 tablespoons butter.
  • Roll out the remaining disk of dough into a 12-inch round. Place it over the filling, and press the 2 crusts together around the edge. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with heavy cream, and sprinkle generously with sugar. Pierce the top with a knife a few times (or make decorative cutouts) to let steam escape. Refrigerate at least 1 hour.
  • To bake: Position an oven rack in the bottom slot of the oven, set a baking sheet on it and preheat to 425 degrees F for at least 30 minutes. Place the pie on the hot baking sheet, and lower the heat to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour 10 minutes to 1 hour 20 minutes, rotating as needed. (Cover the edge of the crust with foil if it browns too quickly.) Transfer to a rack, and let cool until set, 3 hours.
  • Serve the cooled pie, or wrap it tightly in foil, label and date, and freeze for up to 2 weeks. Warm it in a 350-degree-F oven for 20 minutes before serving.

APPLE PIE FILLING



Apple Pie Filling image

Freezer apple pie filling. With this recipe, you can treat your family with pies year-round.

Provided by Terri

Categories     Desserts     Pies     Apple Pie Recipes

Yield 40

Number Of Ingredients 8

18 cups thinly sliced apples
3 tablespoons lemon juice
10 cups water
4 ½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt, and nutmeg in a bowl; add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  • Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
  • Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
  • Seal and freeze. Can be stored for up to 12 months.

Nutrition Facts : Calories 129.2 calories, Carbohydrate 33.4 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.2 g, Sodium 60.8 mg, Sugar 28.4 g

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Top Asked Questions

How do you make a fruit pie filling?
In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see notes), lemon juice, cinnamon, and salt. Taste fruit and add more sugar if desired (up to 3/4 cup total). Step 3. Line a 9-inch pie pan with a 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan).
What can you do with Dawn fruit fillings?
Our Dawn Delifruit fruit fillings are ideal for filling, decorating or flavouring your mix of desserts, cakes, pies, danish pastry, mousses, and more. We carefully select the best fruits in season from leading places of origin, so you can rest assured that you are giving your customers an experience they won’t forget.
Do you have to crush blueberries to make pie filling?
The even pressure of a flat surface crushes the blueberries without destroying them. Crushing also helps to release the natural pectin in the blueberries, which will help the pie filling to gel after it bakes (so you’re not left with a soupy pie). In a large bowl, mix together the tapioca flour, sugar, orange zest, and salt.
How much fruit is in a fruit filling?
Depending on your needs, we offer three families of fillings: Our most premium filling, it contains 90% fruit content. Created to be as fresh as possible, we use fresh fruit compote as the main binding agent. Ideal for quality baking, our classic formula contains 60-70% fruit content and in most varieties and uses whole fruits.

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