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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Fruit filling for pies Recipe

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This recipe for Fruit filling for pies is from Favorites From Lynn's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups frozen fruit (cherries, blackberries, raspberries, blueberries, etc.)
1 cup sugar
1/4 cup ( 4 Tbsp.) Instant Clear Jel
1 cup water
Directions:
Directions:
I have to buy my Clear Jel from Alison's Pantry - our stores don't carry it. If yours don't, you might check online, but it's so much better than cornstarch.

Combine sugar and Clear Jel in saucepan. Carefully add water and stir with whisk until there are no lumps. Bring to a boil. Add frozen fruit and a few drops of almond extract and red food coloring for cherry pie. Boil a few minutes but try not to break up fruits too badly. Pour fruit into unbaked pie shell. Add top crust and crimp edges. Slit top and rub top crust with cream and dust with sugar. I usually bake my fruit pies at 375º for 45 minutes to 1 hour until juice begins to boil out the sides. Sorry oven....
Number Of Servings:
Number Of Servings:
1 pie

 

 

 

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