Freezer Pie Filling

Rating: 4.54 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By Judy Metcalf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.

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  • 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

Per Serving:
160.2 calories; 0.9 g protein; 39.9 g carbohydrates; 0 mg cholesterol; 72.8 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

KRISTININSALINA
Rating: 5 stars
09/20/2003
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 them in the deep freeze, and we have enjoyed "fresh" peach pie all year long! Pretty special - and SO convenient! The only comment is that the pie often needed to cook quite a lot longer than the recipe indicated (sometimes 2+ hours). When baking, I wait until the filling makes slow bubbles that do not burst- just like with any pie. This recipe is a GREAT idea! Read More
Helpful
(35)

Most helpful critical review

naples34102
Rating: 3 stars
08/26/2008
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 it was heavy on the tapioca as this turned out way too thick once it cooled almost congealed. I had to add a considerable amount of water which obviously would not have been possible once the pie was already baked! I don't think I'll be using this recipe again either as a filling for coffee cake or pie. Read More
Helpful
(24)
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
KRISTININSALINA
Rating: 5 stars
09/20/2003
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 them in the deep freeze, and we have enjoyed "fresh" peach pie all year long! Pretty special - and SO convenient! The only comment is that the pie often needed to cook quite a lot longer than the recipe indicated (sometimes 2+ hours). When baking, I wait until the filling makes slow bubbles that do not burst- just like with any pie. This recipe is a GREAT idea! Read More
Helpful
(35)
SIWIK
Rating: 5 stars
09/20/2003
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 many people. Read More
Helpful
(32)
KATSINTHEKITCHEN
Rating: 5 stars
08/26/2008
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 the stovetop is going to increase the evaporation of liquid. So in all fairness to the recipe submitter the consistency problem was due to the substitution of ingredients and cooking method not the recipe itself. I do hope the reviewer tries this again and follows the recipe; I am certain she will be as pleased with the results as I was. In fact I am off to my kitchen to prepare another pie right now. Read More
Helpful
(28)
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naples34102
Rating: 3 stars
08/26/2008
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 it was heavy on the tapioca as this turned out way too thick once it cooled almost congealed. I had to add a considerable amount of water which obviously would not have been possible once the pie was already baked! I don't think I'll be using this recipe again either as a filling for coffee cake or pie. Read More
Helpful
(24)
Joanne Worobec
Rating: 5 stars
04/01/2007
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 then used it in Jenny's Black Forest Cake instead of the canned cherry pie filling. Much much better. Read More
Helpful
(11)
bellabusta
Rating: 4 stars
10/03/2006
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 minutes, then turned temp. down to 350 and continued cooking for an additional hour and a half, until bubbly. Read More
Helpful
(11)
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pauline
Rating: 5 stars
03/21/2011
5 Read More
Helpful
(4)
pomplemousse
Rating: 5 stars
07/23/2014
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 up a mango peach and apriums (Apparently a cross between apricots and plums--don't worry if you've never heard of them as neither had I until hubs brought them home)and proceeded with the recipe minus the freezing. I didn't really know what the recipe submitter was talking about with the ascorbic acid and was too lazy to find out so I made this without it. Hubs really liked the result and kept asking me what fruits were in it. While warm the filling was rather runny but the cooled filling thickened right up and was the perfect amount for a single pie. Thanks for the recipe! Read More
Helpful
(2)
jellybean
Rating: 5 stars
06/13/2011
SIMPLY THE BEST!!! Read More
Helpful
(2)
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