Fruit Pie Filling
Fruit Pie Filling (Blueberry, Cherry, Strawberry)
Cuisine: AmericanDifficulty: Easy8
servings30
minutes20
minutesIngredients
Blueberry Pie Filling
5 cups blueberries (fresh or frozen)
¾ c sugar
4 tablespoons cornstarch or tapioca (or 7 tablespoons flour)
1 tablespoon fresh strained lemon juice
1 teaspoon lemon zest or cinnamon (optional)
1-2 tablespoon butter cut into pieces
Cherry Pie Filling
5 cups tart or bing cherries (fresh or frozen)
1 ¼ cup sugar for tart cherries (or ¾ cup sugar for bing cherries)
3 ½ tablespoons cornstarch or tapioca (or 6 tablespoons flour)
1 tablespoon fresh strained lemon juice (optional, or 2 tablespoons sugar for bing cherries)
1-2 tablespoon butter cut into pieces
Strawberry Pie Filling
5 cups strawberries (fresh or frozen)
¾ cup sugar
3 tablespoons cornstarch or tapioca (or 5 ½ tablespoons flour)
1 tablespoon fresh strained lemon juice (optional)
Directions
- If using frozen fruit, remove any ice crystals.
- Place fruit in a saucepan.
- Mix cornstarch (tapioca or flour) with sugar and gently mix into fruit to coat
- Heat on medium heat. Add water and/or lemon juice. Heat gradually and stir occasionally and gently with a high-heat rubber spatula or wooden spoon to prevent sticking and create a smooth sauce around the fruit.
- For fresh fruit, heat and stir until incorporated. Then transfer to a prepared pie crust. Dot filling with butter.
- For frozen fruit, heat and stir until bubbling and beginning to become clear. Reduce heat as needed to prevent sticking. Add butter, if applicable, and stir until incorporated. Then transfer to a prepared pie crust.
- For cheesecake topping, heat and stir until bubbling and not cloudy. Cook an additional 5-10 minutes, being careful not to crush the fruit when stirring. Reduce heat as needed to prevent sticking. Add butter, if applicable, and stir until incorporated. Let cool before adding it to the top of the cheesecake.
Notes
- Adapted from Joy of Cooking, 1997 and crazyforcrust.com