BOUNTIFUL HARVEST (SHAKE N BAKE) FRUIT PIE FILLING
Got a bushel or two of peaches, apples, berries, etc? OAMC!!! A fresh fruit ready (home)made pie filling that you simply defrost, pour into pie crust and bake for wonderful pies, cobblers, etc. Great for gift giving also. I've done this tequnique for years and it's always been a no fail recipe. This recipe multiplies easily so double, triple, etc. away depending on how much fruit you have to use.
Provided by 2Bleu
Categories Pie
Time 30m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- To the ziploc bag, add all ingredients to bag except fruit.
- Mix well, then add the fruit. Blend well by tossing, shaking, and gently kneading the bag until all the fruit is coated. Careful as not to bruise the fruit (especially berries).
- Place flat in the freezer. Repeat and stack in freezer till your bounty is used up. NOTE: If you have pie pans, you can place the bag into the pie pans to freeze (remove pie pan after the contents are fully frozen, and that way they are already shaped to a pie pan. When ready, just place into a pie crust, lay top crust over, and bake as a frozen pie. (similar to baking a Mrs. Smith frozen pie).
- TO BAKE: Take out a bag of fruit filling and thaw on counter. When thawed, Pour filling into pie crust. Top with additional crust if using (or crumble mix for cobbler). Preheat oven to 400°F Bake for about 40 minutes or until top crust is golden brown. Place on rack to cool.
Nutrition Facts : Calories 168.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 60.1, Carbohydrate 33, Fiber 0.3, Sugar 25, Protein 1.1
BUNDT CAKE FRUIT CELEBRATION
A delightfully light celebration of fruity combinations! The possible variations are endless with different cake flavors and fruit combinations. Try mixing fresh fruit in with your pie filling!
Provided by Nicole
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 14
Number Of Ingredients 3
Steps:
- Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
- Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 70.6 g, Fat 8.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 297.3 mg, Sugar 53.8 g
BUTTERNUT HARVEST PIES
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 2 pies (6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.
Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.
FRUIT PIE FILLING
From The Planet Organic Market Cookbook, this is a super simple fruit pie recipe with several easy variations. Use it with a standard pie crust, or try it with recipe #465805 or recipe #465806 for a change of pace. For the most tasty pie, use organic fruit!
Provided by Katzen
Categories Pie
Time 1h10m
Yield 1 9, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all ingredients and let sit for 15-20 minutes until juices start to run. Place filling in bottom of pie shell and top with top crust. Crimp edges together, brush with egg wash, cut slits into top crust, and place on a baking tray.
- Bake approximately 40-55 minutes until golden brown and filling is bubbling. Remove from oven and cool slightly before serving.
- Yields enough filling for one 9" pie.
Nutrition Facts : Calories 159.2, Fat 0.1, Sodium 26.4, Carbohydrate 39.8, Fiber 0.5, Sugar 33.3, Protein 0.8
MAKE-AHEAD FRUIT PIE FILLING
Finally an answer to the question that has been around OAMC for awhile. A frozen filling for pies. This is from "The Clever Cook's Kitchen Handbook by David Joachim.
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 6
Steps:
- Trim fruit of peels, stems, leaves and seeds. Cut into 1/2" wedges or chunks and place in a large skillet.
- Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
- Add more sugar if necessary. Do not overcook.
- Cool the filling. Mix in cornstarch.
- Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
- Thaw and pour into a 9" pie shell.
- Bake at 375°F until filling is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 655.8, Fat 23.1, SaturatedFat 14.6, Cholesterol 61.1, Sodium 165.4, Carbohydrate 116, Fiber 0.8, Sugar 100.1, Protein 0.3
FRESH FRUIT PIE
This is a *great* no-bake fruit pie that will be the hit of your next BBQ! You don't heat up the kitchen with baking and the fresh fruit flavor with ripe summer fruit really *shines!* A great dessert that will impress everyone ! ENJOY!
Provided by Theresa P
Categories Dessert
Time 40m
Yield 1 10inch pie
Number Of Ingredients 12
Steps:
- For Pie Crust: Mix all pie crust ingredients with fork.
- Press mixture into a 10 inch pie plate.
- Bake crust at 450°F for 10-12 minutes. Watch carefully as not to burn crust.
- Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
- Remove from heat and add the half package of jello and mix well.
- Let the mixture cool slightly and then add fresh fruit.
- Pour into baked pie shell and refrigerate until well chilled.
- Serve with whipped cream and enjoy!
Nutrition Facts : Calories 2890.6, Fat 112, SaturatedFat 15.1, Cholesterol 4.3, Sodium 3157.8, Carbohydrate 457.5, Fiber 5.3, Sugar 267.6, Protein 23.8
SUMMER PIE ANYTIME (MAKE-AHEAD FRUIT PIE FILLING)
This is a make-ahead pie filling from freezer to oven. Great way to use fresh apricots or peaches, This way you will have a fresh fruit pie in the middle of winter. Note: To thicken this filling, use a basic ratio of 1 tablespoon of flour for every 2 cups apricots. Peaches may be juicer; for very juicy fruit, increase flour to 1 tablespoon per cup of peaches. The recipe comes from Sunset.com.
Provided by Barb G.
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- 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). You should have about 8 cups fruit total.
- 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).
- 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.
- 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, after filling is hard, about 8 hours.
- From freezer to oven:.
- 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.
- Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F 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).
Nutrition Facts : Calories 193.9, Fat 0.9, SaturatedFat 0.1, Sodium 99.3, Carbohydrate 46.3, Fiber 4.8, Sugar 37.8, Protein 3.7
NO-BAKE FRUIT PIE CRUST
Wish I could tell you where I got this recipe, but I simply don't remember! All I know is that it's been in my recipe PILE for many, many years! If the final mixture doesn't ball up like it should, add a little apple juice or water or almond milk, or....
Provided by Sydney Mike
Categories Pie
Time 8m
Yield 1 pie crust
Number Of Ingredients 6
Steps:
- Grind the seeds, nuts & coconut to a fine meal in a food processor.
- Add the raisins & dates & process to a ball.
- When pressing the mixture into a 9 1/2 inch, deep dish pie plate, the crust should be about 1/4" thick. Flute the edges & the crust is ready to fill.
Nutrition Facts : Calories 1974.3, Fat 103.3, SaturatedFat 25.7, Sodium 191.1, Carbohydrate 261.1, Fiber 41.8, Sugar 182.9, Protein 43.5
SUGAR-FREE MOCK LEMON OR FRUIT PIE FILLING
YOU WON'T BELIEVE THIS!!!!! I am a diabetic. This is amazing. You will love this lemon pie. Works very well in individual tarts too. Bite sized heaven to serve to guests. I hope you try this. It is low fat, low calorie and low sugar. I find that using both the Splenda and NutraSweet together is cheaper. Do not add the sweeteners until the thickened water is at full bloom and OFF the stove. High heat kills NutraSweets sweetening power.
Provided by MUSEconnie
Categories Tarts
Time 20m
Yield 3 pies, 18-24 serving(s)
Number Of Ingredients 10
Steps:
- Directions:.
- Boil water----- whisk in lemonade mix.
- Whisk in the cold water and cornstarch mixture s-l-o-w-l-y,until mixture begins to boil again and thicken. Remove from heat when it is thick. (do not add the following while still on the heat!).(You can also add one to two tablespoons of Knox unflavored geletine to the COLD WATER and let it set for a few minutes to bloom, before adding the cornstarch to it. It will help keep the pie from 'weeping'.).
- Add salt, Splenda, NutraSweet, lemon juice, yogurt and whisk to blend thoroughly. Add food coloring of your choice a drop at a time, until you are happy with the color.
- (You can fold in 1 to 2 cups of fresh or drained canned fruit now if you want. Strawberries, peaches, pineapple, apricots, and fruit cocktail are great! Try adding canned apples with some cinnamon and raisins to cherry Kool-Aid!).
- Pour 2 cups of filling into each of three gram cracker crusts and cover each with saran wrap. Refrigerate. When they are firm, cover pie or individual slices with sugar-free cool whip or a diet, canned whipped topping. Cut into 6 or 8 pieces to serve.
- You can also use individual tart shells to for great finger food!
- OR YOU CAN Refrigerate in Tupperware for*** burrito pie filling***(see below).
- ***put ½ cup of chilled filling in a large flour tortilla and roll into a tight burrito that is well sealed. You can spray it with 'I can't believe it's not butter spray' but it is not necessary. Bake it/them seam side down on a rack in a toaster oven on medium toast or until brown. ('fan bake' works crispy-great!) Put something under it like foil in case it/they leaks (if you roll it/them well, it/they won't! Toaster ovens vary, so watch them closely until you figure out your oven. You can use a regular oven for 2 or more at a time, i suggest 350-375°Fs and watch them carefully until they are golden brown.
Nutrition Facts : Calories 20.2, Cholesterol 0.1, Sodium 15.9, Carbohydrate 4.3, Sugar 0.9, Protein 0.4
FROZEN-FRUIT PIE FILLING
Here is a recipe using already frozen fruit. Another answer for the OAMC questions. This is from "The Clever Cook's Kitchen Handbook by David Joachim"
Provided by tasb395
Categories Pie
Time 15m
Yield 1 9 inch pie
Number Of Ingredients 4
Steps:
- Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
- Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
- Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
- Transfer to a prepared pie shell. Top with a crust or a crumb topping.
- Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.
Nutrition Facts : Calories 409.3, Fat 0.4, SaturatedFat 0.1, Sodium 155.9, Carbohydrate 98.3, Fiber 1.1, Sugar 66.7, Protein 4.3
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