Fruit Pie Filling

This easy base for fruit pie filling can be used with any fruit.

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Fruit Pie Filling

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    20 minutes

  • Chill/Set Time:

    30 minutes

  • Servings:

    Makes approx 3 cups -enough to fill 1 pie crust

Preparation

  • Materials

    Citrus juicer or Blender (or just squeeze or sieve by hand)
    Saucepan
    Mixing Bowls
    Spatula
    Wooden Spoon
    Hand Whisk
    Chef’s Knife 

  • Prep

    Juice the lemon and any other citrus you are using and zest the rinds
    Small dice fruit (apple, peach, etc)
    (Berries will be used whole)

  • Oven/Stove

    This is cooked on the stovetop.

  • Shopping List

    Your choice of fruit
    Vanilla Extract
    Almond Extract
    Lemons
    Liqueurs: Chambord, Grand Marnier, Cointreau, or Framboise
    Granulated Sugar
    Brown Sugar
    Spices: Cinnamon, Nutmeg, Clove
    Butter
    Note: You need lemon regardless of the fruit you choose.

Ingredients & Steps

  • Ingredients

    Fruit 1 Kg (2 ½ lbs)  Peeled, sliced, or chopped.
    Use any berry, cherry, pears, apples, peaches,  bananas, etc.)Water 1 cup
    Granulated Sugar 1 cup
    Lemon Zest  1 tbsp
    Vanilla. 2 tbsp 
    Almond Extract 1 tsp
    Spice (Optional) 1/4 tsp each of  cinnamon(¼ tsp), nutmeg (pinch), clove (pinch)

  • Steps

    STEP 1:  Put the fruit it in a mixing bowl and add the lemon juice and toss to coat all the fruit.

    STEP 2:  Add all the ingredients except flavor extracts and spices to a saucepan over medium heat. Bring it to a boil and when it starts bubbling, remove from the heat.

    STEP 3: Mix in vanilla extract and any liqueurs and spices allow to cool.

    STEP 4:  Once cooled, you can freeze, refrigerate or add to the pie.

Notes

FLAVORING
Grand Marnier, Framboise, Chambord, or Cointreau for all three fillings. A little Almond extract really enhances the overall flavor of any of these three. Irish Cream for the Caramel filling. Add chopped nuts (pecan or walnut or hazelnut) in the mixture if you like.

DECORATING
Top with halves of nuts (pecan, walnut, or hazelnut) for apple, peach, pear.
Top with a few fresh berries if a berry pie.
Top with meringue or whipped cream

PAIRING
All fruit fillings and fruit pies pair well with vanilla ice cream.
Drizzle with chocolate, mint-chocolate, creme de menthe or caramel sauce.

SERVING
If using as a pie or pastry filling, cool to room temperature before spooning into the pie or pastry. This prevents hot filling from cooking parts of the pastry upon contact.

STORING
Pour the filling into an airtight mason or jelly jar. Store in the refrigerator for 5-7 days. This can also be stored in the freezer for 2-3 months

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