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.
Original recipe makes 1 pie
Ingredients
4 cups cherries, pitted and halved
3 tablespoons tapioca
1 cup white sugar
1/4 teaspoon salt
2 tablespoons lemon juice
Directions
- Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.
- 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
Calories: 160 kcal
Carbohydrates: 39.9 g
Cholesterol: 0 mg
Fat: 0.7 g
Fiber: 1.7 g
Protein: 0.9 g
Sodium: 73 mg