Freezer Pie Filling Recipe - Allrecipes.com
Freezer Pie Filling Recipe

Freezer Pie Filling

Recipe by  

"Makes pie fillings from fresh fruit to freeze for later use. Double, triple or quadruple the recipe as needed. Try using peaches, pears, or cherries."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings
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Directions

  1. Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.
  2. Loosely cover filling with the lining foil or paper. Freeze until firm. When firm, remove from pie plate and wrap tightly. Return frozen pie filling to freezer.
  3. To prepare pie for baking: For each pie prepare a two crust pastry. Line 9 inch pie plate with pastry. Remove freezer wrap from frozen shaped pie filling. Place in pastry lined 9 inch pan. Dot with 1 tablespoon butter and, if desired, sprinkle with cinnamon. Adjust top crust and finish pie as usual. Bake at 350 degrees F (175 degrees C) for about 1 hour or until syrup boils with heavy bubbles that do not burst.
  4. Note: With such fruits as peaches, pears or cherries, stir about 1/2 teaspoon ascorbic acid into sugar before combining with fruit.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2003

I haven't used this exact recipe, but I have been freezing fresh fruit for pies like this for years. Works great everytime. Even make pies out of pears and it tastes like apple pie. Fools many people.

 
Most Helpful Critical Review
Aug 26, 2008

I used mixed berries and cooked the filling on the stovetop (per cooking instructions on the tapioca box) for a coffee cake filling. The measurements of lemon juice and sugar were perfect, but it was heavy on the tapioca, as this turned out way too thick once it cooled, almost congealed. I had to add a considerable amount of water, which obviously would not have been possible once the pie was already baked! I don't think I'll be using this recipe again, either as a filling for coffee cake or pie.

 

13 Ratings

Sep 20, 2003

This is outstanding - we have a very bountiful peach tree and the first time we harvested I was overwhelmed with what to do with all the peaches. I made several of these pie fillings, stacked them in the deep freeze, and we have enjoyed "fresh" peach pie all year long! Pretty special - and SO convenient! The only comment is that the pie often needed to cook quite a lot longer than the recipe indicated (sometimes 2+ hours). When baking, I wait until the filling makes slow bubbles that do not burst- just like with any pie. This recipe is a GREAT idea!

 
Aug 26, 2008

I found no such problem with the thickness of the filling but for the reviewer who did, it is worth noting that berries have much more natural pectin than cherries and in addition, cooking on the stovetop is going to increase the evaporation of liquid. So in all fairness to the recipe submitter, the consistency problem was due to the substitution of ingredients and cooking method, not the recipe itself. I do hope the reviewer tries this again and follows the recipe; I am certain she will be as pleased with the results as I was. In fact, I am off to my kitchen to prepare another pie right now.

 
Mar 31, 2007

This is soooo good! I didn't use it in a pie, however. I took organic frozen cherries with the rest of the ingredients, added some cornstarch, and cooked it on the stove until it thickened. I then used it in Jenny's Black Forest Cake instead of the canned cherry pie filling. Much, much better.

 
Oct 03, 2006

great concept. However, it is Important to note that you must use instant (or "minute") tapioca. If using a sweet fruit like pears, you may want to use less sugar. I baked it at 375 for 10 minutes, then turned temp. down to 350 and continued cooking for an additional hour and a half, until bubbly.

 
Mar 21, 2011

5

 
Jun 13, 2011

SIMPLY THE BEST!!!

 

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Nutrition

  • Calories
  • 160 kcal
  • 8%
  • Carbohydrates
  • 39.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 73 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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