Recipe by Judy Metcalf
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
cherries, pitted and halved
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.
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.
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!
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.
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.
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.
SIMPLY THE BEST!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Freezer Pie Filling
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 6
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Whip up a batch when you have a lot of apples and store the filling in the freeze
See how to make a sweet and tart, two-berry pie from scratch.
Watch how to make this old-fashioned family favorite.