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Showing: Apple Pie Filling - Pumpkin Pie for Dieters

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Apple Pie Filling

Submitted by: Terri

When your favorite apple is in season, pick up a bunch and make this luscious pie filling that freezes beautifully. Sliced apples are partially cooked on top of the stove with water, sugar, cornstarch, cinnamon and nutmeg. Then they 're ladled into containers and frozen. You 'll have enough for five 9-inch pies.

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Apple Pike

Submitted by: MARINA7

Wonderful cross between an apple pie and apple cake, perfect for when you can't decide which one you want! Only four ingredients and no added oil or fat.

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Berry Custard Pie

Submitted by: Lea Conner

A sweet biscuit crust flavored with lemon zest is pressed into a 9-inch pie pan. Raspberries and blackberries are then spooned in and topped with a lovely sour cream custard flavored with sugar and spices. This lovely pie is baked and ready in less than an hour.

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Canned Apple Pie Filling

Submitted by: rhonda

If you have a hankering to can some apple pie filling, this is the recipe to use. It is simple and makes up to seven quarts of filling.

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Crustless Apple Meringue Pie

Submitted by: Maria Reyes

Tastes just like strudel, but can be made in a jiffy!

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Freezer Peach Pie Filling

Submitted by: TIVERTOWN

Home Town: Stratford, Ontario, Canada

Peach filling is prepared ahead of time and frozen inside a pie plate. When ready to bake, simply place it in a crust-filled pie plate of the same size, and bake.

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Freezer Pie Filling

Submitted by: Judy Metcalf

With this clever recipe, you 'll make a delicious fruit pie filling that goes from freezer directly into the waiting pie shell. The recipe can be doubled or tripled, and you can choose your favorite fruit.

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Gingerbread Cookie Frosting

Submitted by: Alison Hendon

This is the recipe my mother uses to frost gingerbread cookies at Christmas.

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Mincemeat II

Submitted by: Linda Correia

Living In: Victorville, California, USA

I have used this for years. If you are a connoisseur of mincemeat, you will be able to tell this is a good recipe while you are cooking it, and you add the spices to the fruit, and it magically changes to that wonderful aroma of....mincemeat! If you want to, you can omit the meat in this recipe. I prefer peach or apricot brandy for this recipe. If desired you can use half beef and half pork rather than all pork.

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Mincemeat III

Submitted by: Linda Correia

Living In: Victorville, California, USA

A winner at the county fair, it 's packed with ground apples, raisins, cranberries, red sour cherries, gooseberries, apricot brandy, lemon and orange rind, oodles of spices, sugar and vinegar. This fabulous concoction is then baked and put up in sterilized jars. It makes eight quarts.

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