Best 3 Fruit Pie Filling Recipes
Indulge in a delightful culinary journey with our curated collection of fruit pie fillings, a symphony of flavors that will tantalize your taste buds. From the classic apple pie filling, with its sweet and tangy embrace, to the luscious cherry pie filling, bursting with juicy goodness, each recipe promises an exceptional taste experience. Embark on a fruity adventure as we unveil fillings featuring vibrant blueberries, succulent peaches, and the tropical allure of pineapple. Whether you're a seasoned baker or a novice in the kitchen, these recipes are your gateway to creating extraordinary pies that will leave a lasting impression on your family and friends. Discover the secrets to creating the perfect balance of flavors, textures, and aromas that will elevate your pies to culinary masterpieces.
Check out the recipes below so you can choose the best recipe for yourself!
MY GRANDMOTHER'S FRUIT SALAD WITH PEACH PIE FILLING
The pie filling serves as a base, rather than using a cream base. I have had a lot of people ask me for this recipe. Ingredient amounts are approximate, because with my grandmother, everything is "to taste".
Provided by JenPo
Categories Cherries
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Toss all ingredients in a serving bowl and chill until ready to use.
FRESH FRUIT PIE FILLING
My husband loves strawberries and I could never beat his grandmothers strawberry cake. He's not a fruit eater either so I create this recipe experimenting making fresh fruit pies and I tweaked this recipe to share with all fresh pie lovers. The thing is you can be the creative one by combining complimentary flavors with your...
Provided by Alma Tate
Categories Pies
Time 25m
Number Of Ingredients 8
Steps:
- 1. Wash and trim fruit or thaw frozen fruit of your choice. The amount of fruit you will need is enough for one pie and depending on the size of fruit that's the amount of fruit you will use 2 to 4 cups of fruit. Fruit must be WASHED,TRIMMED,SLICED, DRIED, and SET ASIDE, ready to be place in pie. It's very important to dry and drain your fruit. This helps you to keep your pie from getting soggy from excess juice and water.
- 2. Combine sugar or Splendorous, corn starch, salt & water into 2 quart pot and heat medium to boil until thick and stirring frequently so there are no lumps.DO NOT BURN! Reduce heat and simmer about 10. Then add JELLO and food color stirring till JELLO is dissolved and color is even.
- 3. Pour small amount of hot liquid filling to coat and cover the bottom of pie(this helps your pie from getting soggy too)and begin to arrange your first layer of fruit on top of filling then pour more filling again this time to coat and cover your fruit completely, repeat this process until you have filled your pie finishing with filling mixture to completely cover and coat your pie.
- 4. Let the filled pie set and chill for at least an hour or more. Serve with your favorite whipped topping! GOD bless you and your family where love is served.
MAKE-AHEAD FRUIT PIE FILLING
Categories Fruit Dessert Freeze/Chill
Number Of Ingredients 7
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
Tips for Making the Best Fruit Pie Filling:
- Choose the right fruit. Use fresh, ripe fruit for the best flavor. If using frozen fruit, thaw it completely before using.
- Prepare the fruit properly. Wash the fruit thoroughly and remove any pits, stems, or cores. If using berries, hull them.
- Sweeten the fruit. Sugar is essential for balancing the tartness of the fruit. The amount of sugar you need will depend on the sweetness of the fruit and your personal preference.
- Add some thickener. A thickener will help to prevent the pie filling from being too runny. You can use cornstarch, flour, or tapioca.
- Flavor the filling. Add some spices, herbs, or citrus zest to the filling for extra flavor. Common spices used in fruit pies include cinnamon, nutmeg, and ginger.
- Chill the filling before using. This will help to prevent the filling from bubbling over in the oven.
Conclusion:
With these tips in mind, you can easily make delicious fruit pie filling that will impress your family and friends. So next time you're looking for a sweet and easy dessert, give fruit pie a try! Remember, the key to a great fruit pie filling is to use fresh, ripe fruit and to balance the sweetness and tartness of the fruit with sugar and thickener. With a little practice, you'll be able to make perfect fruit pie filling every time.
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