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Freezer Pie Filling

Read Reviews (9)

"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." — Judy Metcalf

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Original recipe makes 1 pie Change Servings

4 cups cherries, pitted and halved
3 tablespoons tapioca
1 cup white sugar

1/4 teaspoon salt
2 tablespoons lemon juice

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Directions

Line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. Add the 1 quart filling.
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.
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.
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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Footnotes

Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!

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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.

—SIWIK

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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.

—naples34102

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11 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!

—KRISTININSALINA

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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.

—KATSINTHEKITCHEN

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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.

—Joanne W.

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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.

—bellabusta

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Mar 21, 2011

—pauline

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Jun 13, 2011

SIMPLY THE BEST!!!

—jellybean

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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.

Nutritional Information

Freezer Pie Filling

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 160
Calories from Fat: 6

% Daily Value *
Total Fat 0.7g 1 %
** Saturated Fat 0.2g < 1 %
Cholesterol 0mg 0 %
Sodium 73mg 3 %
Potassium 168mg 5 %
Total Carbohydrates 39.9g 13 %
** Dietary Fiber 1.7g 7 %
Protein 0.9g 2 %
Sugars 35.4g
** Vitamin A 3 %
Vitamin C 11 %
Calcium 1 %
Iron 3 %
** Thiamin 4 %
** Niacin 3 %
** Vitamin B6 2 %
Magnesium 3 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.