The other day I was complaining to my friend Nancy (one of the best cooks there is), that if I have any recipes that call for pie filling, I can’t use them anymore, because I’ve never seen an organic version. (All the Thank You brand or similar pie fillings have high fructose corn syrup.) She said, “Why don’t you just make your own?!” I had no idea what she was talking about, so she filled me in!
NANCY’S HOMEMADE ORGANIC PIE FILLING or FRUIT SYRUP RECIPE
Into a medium saucepan:
- 2 heaping T. flour (Bob’s Red Mill unbleached flour – I don’t think whole wheat would work for this)
- 1/2 c. organic sugar (next time I’ll try Rapadura, maple syrup, or maple sugar…probably maple syrup)
- 1 T. lemon juice (best from organic lemons)
- 1 c. water + more water as needed to get the consistency you want. (Thicker for pie filling, more liquid for syrup.)
- Whisk together well.
- Add 2 c. fresh or frozen fruit, whatever kind you’d like. (I used strawberries & blueberries when I made it, just because I had some in the freezer leftover from last week’s Creme Brule.)
- Stir occasionally as it heats up and cook on low-medium heat for 10 minutes or so. Bring to a gentle boil until desired consistency.
- Add another 1/2 c. or so more fruit right toward the end of cooking, so there are some chunky pieces of fruit that aren’t all cooked way down.
- Use how you would use any can of pie filling (see recipe below), or use as syrup on pancakes or waffles.
Makes approximately 2 1/2 cups.
- What do you use pie filling in? (Besides pies, obviously – I’m completely blank and can’t think what other recipes I use it for besides the one below.) Do you make your own? How is it different from this recipe? (I love hearing about variations.)
- Lemon blueberry pie – this one is just with the berries (pie crust recipe is here)
- Here’s the cake recipe I made with this pie filling: