Ingredients

How to make it

  • Clean fruit throughly.
  • Cut each fruit discarding pits, or skins and place In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 1 cup total).
  • Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.
  • Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.
  • Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • From freezer to oven:.
  • To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.
  • Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375°F oven until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).

Reviews & Comments 4

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    " It was excellent "
    m2googee ate it and said...
    Lana, you just never stop amazing me! What a great post. Thanks
    Was this review helpful? Yes Flag
  • jennywren 5 years ago
    Really a clever idea,and much better than can pie filling.Thanks.
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    " It was excellent "
    cherylannxo ate it and said...
    This is a great idea. I can do the same thing with pumpkin pie also. Thank you so very much. Have a good night....Cheryl
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    " It was excellent "
    annieamie ate it and said...
    Thank you for your recipe! What a smart idea and a good base recipe! I really appreciate you adding this one and I'll use it often in the future! Thanks again! (These would be great as toppings for ice cream!)
    Was this review helpful? Yes Flag

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