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Summer Pie Anytime (make-ahead Fruit Pie Filling) Recipe

January 27th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  1. 3lbs frim-ripeapricotsor peaches
  2. 1/2cupsugaror Splenda sugar substitute
  3. 1/4cupflour
  4. 1tablespoonlemon juice
  5. 1/2teaspoonground cinnamonor mace
  6. 1/4teaspoonsalt


  1. Cut each of the apricots lengthwise into quarters (sixthe if they’re very large),discarding pits, (if using peaches, peel them and cut into thin wedges), 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 note), 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 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.
  4. Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
  5. Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
  6. From Freezer to oven:.
  7. To bake 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, cut small slits in top to vent.
  8. Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375 degree oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).

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