How to Make Pie Fillings From Scratch
Making a homemade pie filling is not only healthier than using a canned and store bought filling, but it is also a tasty option. You can alter recipes to meet your personal tastes and the tastes of your family. You also do not have any preservatives in the pie filling since it is made from all fresh ingredients. There is variation between pie fillings and recipes, but in general the methods of making the pie filling are similar. Does this Spark an idea?
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Things You'll Need
- Mixing bowl
- Sauce pan
- Fruit (blueberries, cherries, apples)
- Sugar
- Water (optional)
- Flour
- Lemon juice (optional for apple pie)
- Cinnamon (apple)
- Vanillas extract
Instructions
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1
Prepare your fruit. To prepare the apples, peel them and cut them in half or quarters. Remove the core and then slice the apples into thin slices. You'll need around seven or eight apples. Add one or two more if the apples are small or put only six for large apples. Blueberries and cherries are washed and the pits are removed from the cherries.
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2
Mix lemon juice, water, sugar and extract together. In the case of blueberry pie, use around ½ to ¾ cups of sugar, about ½ cup of water and 1 tbsp. of lemon juice. It does not require vanillas extract unless you prefer. Cherry pie will use around ½ cup of lemon juice, around ¾ to 1 cup of sugar and a tablespoon of extract. In the case of apple pie, this is not necessary.
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3
Put cherries or blueberries in with the liquid materials. In the case of cherries, let it sit for around six to seven hours. Stir is occasionally to release the juice. Remove the cherries from the liquid by straining it over a sauce pan. For blueberries, put the blueberries in a sauce pan and all of the liquids.
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4
Cook the liquids. For cherry pie, set the drained cherries to the side, remove around 1 tbsp. or so of juice and mix it with around 3 to 4 tbsp. of flour. Put the rest of the juice over the stove and turn it onto medium heat. Mix in the flour and juice paste and cook until the cherry juice becomes thick and then remove it from the heat and allow it to cool. Add the cherries after it cools. For blueberry pie, put the liquid mixture with the blueberries in it on the stove. Add in around 3 to 4 tbsp. of flour and mix it in. Cook over medium heat until thick.
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5
Toss apples in the dry ingredients. For apples, mix together around 1 cup of sugar with about 3 tbsp. of flour and as much cinnamon as you prefer. Add 1 tbsp. of lemon for any sweet apple varieties, but avoid the lemon juice if the apples are a sour type.
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6
Pour the pie filling into a pie crust. In the case of cherry or blueberry filling, it has a thick sauce. For the apple pie filling, the fresh apples covered in sugar, flour, cinnamon and lemon juice is put directly because as the apples cook it will create juice and thicken without getting too soggy.
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References
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