I have more than just pie filling recipes, check out more recipes at the end of the page.
HOMEMADE APPLE PIE FILLING
7 cups sliced and peeled Cortland or McIntosh apples
1 cup water
1 cup white sugar
1/4 cup flour
2 TBS homemade unsalted butter
1 TBS homemade apple pie spice mix
Combine the sliced apples, water and sugar together in a saucepan and bring to a boil.
Dissolve the flour in a little cold water and whisk it into the apple mixture. Boil for 3 to 4 minutes (do not over cook), until thick and clear.
Add the butter and spices, mixing until butter melts. Now it's ready for the pie, canning or over ice cream.
HOMEMADE BLACKBERRY PIE FILLING RECIPE
1 quart fresh blackberries
1-1/2 cups white sugar
1/2 cup water
4 TBS cornstarch
4 TBS homemade unsalted butter
In a saucepan, bring the berries, sugar and water to a boil and cook, stirring often, for 4 minutes.
Dissolve the cornstarch in a little cold water and whisk into the boiling berry mixture. Cook until thick; approximately 3 to 5 minutes.
Add the butter and swirl until melted, then set aside to cool.
PEACH PIE FILLING RECIPE
4 cups peaches, sliced
1/2 cup white sugar
1/2 cup brown sugar
1-1/2 TBS cornstarch
1-1/2 TBS Minute Tapioca
1/2 tsp cinnamon, or to taste
dash of nutmeg
l TBS lemon juice
Put ingredients in a large bowl and toss until evenly coated, and sugar is almost dissolved. It is ready to go.
Place the filling immediately in a 9 inch foil-lined pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring. Once frozen solid, remove from the pie plate and cover with the foil. Transfer into a resealable plastic bag for later use.
When ready to use, line a pie place with prepared crust and place the frozen peaches on top. Cover all with another pie crust and cover the edges with foil.
PREHEAT oven to 450 degrees. Bake on the bottom rack for 20 minutes. Lower the temperature to 350 degrees and continue to bake for another 30 to 35 minutes, or until completely hot throughout.
STRAWBERRY RHUBARB FILLING
1 stick (1/2 cup) butter
2 cups fresh sliced strawberries
3 cups fresh sliced rhubarb
2 cups white sugar
5 TBS cornstarch
5 TBS cold water
Melt the butter in a heavy saucepan. Add the fruit and sugar, cooking for 10 minutes until soft.
Dissolve the cornstarch in 5 tablespoons cold water, stir it into the fruit and cook until thickened.