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My review
Freezer Pie Filling
Judy Metcalf
"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."
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Ingredients
servings 160Original recipe yields 8 servings (1 pie)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
6/25/2003
This is outstanding - we have a very bountiful peach tree and the first time we harvested I was overwhelmed with what to do with all the peaches. I made several of these pie fillings, stacked th...
Most helpful critical review
8/26/2008
I used mixed berries and cooked the filling on the stovetop (per cooking instructions on the tapioca box) for a coffee cake filling. The measurements of lemon juice and sugar were perfect, but i...
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6/25/2003
This is outstanding - we have a very bountiful peach tree and the first time we harvested I was overwhelmed with what to do with all the peaches. I made several of these pie fillings, stacked th...
8/21/2001
I haven't used this exact recipe, but I have been freezing fresh fruit for pies like this for years. Works great everytime. Even make pies out of pears and it tastes like apple pie. Fools man...
8/26/2008
I found no such problem with the thickness of the filling but for the reviewer who did, it is worth noting that berries have much more natural pectin than cherries and in addition, cooking on th...
8/26/2008
I used mixed berries and cooked the filling on the stovetop (per cooking instructions on the tapioca box) for a coffee cake filling. The measurements of lemon juice and sugar were perfect, but i...
3/31/2007
This is soooo good! I didn't use it in a pie, however. I took organic frozen cherries with the rest of the ingredients, added some cornstarch, and cooked it on the stove until it thickened. I...
10/3/2006
great concept. However, it is Important to note that you must use instant (or "minute") tapioca. If using a sweet fruit like pears, you may want to use less sugar. I baked it at 375 for 10 min...
7/23/2014
I didn't freeze this at all and didn't use cherries because what I had was a bunch of overripe fruit I wanted to make into something . . .and this recipe looked like a good bet. So, I chopped u...