Experiments with Pie Filling [Insert Evil Laugh Here] Part 1

By Geekmom

I love pie.  Seriously, love love love.  I believe that it is because my grandmother made incredible pies of every type.  My mother makes amazing pies too. Both of my sisters are also goddesses of pie crust.  I can make a mean pie when I want to, lard crust and all, but I usually don’t.  Why you may wonder?  I think it has to do with my love of experimentation. I just don’t see room to mess around with traditional pies.  Perfection just should not be messed up.

But… I do love to mess around with pie filling.  Egads, the amazing things you do with a batch of that stuff!  And so, that is the topic of the day – playing with pie filling.  There are so many types of pie filling that today I will focus on fruit pies and different things you can do.  So I guess the first step is getting the fruit pie filling.  I suppose you can use that horrible canned stuff in my recipes, but homemade tastes far superior.  As well, pie filling is easy to make on the stovetop.  I precook many of my fillings even when I am making pies.

Cherry Pie Filling

Place the following in a saucepan, mix together, and cook to warm and bubbling while stirring constantly:

4 cups fresh sour cherries (thaw frozen and use the cherry juice)

1 1/3 c sugar

5 T flour

Dash of salt

2 drops of almond extract

2 drops red food coloring (optional)

Cool before using.

Blueberry Pie Filling

Place the following in a saucepan, mix together, and cook to warm and bubbling while stirring constantly:

4 c fresh or frozen blueberries

7/8 c sugar

5 T flour

1 T lemon juice

Dash of salt

1/4 t cinnamon (optional)

Cool before using.

Raspberry or Blackberry Pie Filling

Place the following in a saucepan, mix together, and cook to warm and bubbling while stirring constantly:

4 c raspberries, blackberries, or a mixture or the two (if frozen use juice when thawed)

7/8 c sugar

5 T flour

Dash of salt

Cool before using.

 Apple Pie Filling

Place the following in a saucepan, mix together, and cook to warm and bubbling while stirring constantly:

6 – 7 c chopped apples

2 T flour

3/4 t cinnamon

1/4 t nutmeg

3/4 c sugar

Cool before using.

Now let us look at some interesting ways to use pie filling… without ever baking a pie.  I will give you more in the next post.

Cherry Blossoms

2 pkgs. puff pastry sheets

1 can or 1/2 batch of homemade  cherry pie filling

1 beaten egg for egg wash

sugar

Cut each sheet into 9 pieces.  Place six on a cookie sheet lined with parchment paper.  Fill squares with 1 T of filling.  Pinch the four corners together above the filling.  Seal one diagonal seam all the way across.  Brush top with egg wash and sprinkle with sugar.  Bake at 375 degrees for 15 to 20 minutes.  Repeat four times.  Cool and dribble with the following glaze while still warm:

Glaze

1 c confectioner’s sugar

1 tsp vanilla

1 1/2 T milk

Mix together until smooth.

 

Post a Comment

You must be logged in to post a comment.