pie filling

A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple and easy. As a result, you will never want to use a store-bought strawberry filling again

The Ultimate Strawberry Filling For Cakes Tarts And Desserts

oz Strawberries

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

(pinch)

The Ultimate Strawberry Filling for Cakes Tarts and Desserts

Place strawberries in a saucepan with the sugar,  lemon juice, and salt.

Divide the water into two - pour half with the fruit and combine the other half into the cornstarch/cornflour.

Heat the fruit on low to medium until sugar is dissolved shaking the pan to cook evenly.

Add the well-mixed cornstarch mixture into the bubbling fruit.

Continue to cook on low - the mixture will thicken and looks glossy.

The color will change from an opaque light red to a translucent&nbsp;deep strawberry red color.

When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.

Check consistency - for a cake filling you can make a bit more thicker.&nbsp;Personally, I prefer one consistency for all. Thick and not too runny.

At this point, you can strain the filling by simply pouring it thru a sieve. Or leave it fruity and chunky just as I have here.

Remove from heat - Pour into a mason jar.&nbsp;Let cool completely.

https://content.jwplatform.com/videos/SWGfN5VG.mp4

THE ULTIMATE STRAWBERRY FILLING RECIPE
A strawberry filling is an ultimate ingredient that works excellent in endless dessert recipes. Including cake fillings, tart fillings, and fruit tarts. You can also use it as a topping for your favorite ice cream or breakfast pancakes. In addition, this recipe is so simple, easy and effortless. As a result, you will never want to use a store-bought strawberry filling again.

Strawberry Filling  Blog

Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they&#x27;re baked not fried!

Peach Hand Pies

boxes (14.1 oz each) refrigerated pie crust

(21 oz) peach pie filling

cinnamon

sugar

milk

egg white, beaten

Preheat oven to 425°F. Remove pie crusts from...

Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.

Dump pie filling in a shallow bowl and...

Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.

Unroll pie crusts and cut 6 circles from...

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop, drop peach...

Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.

Beat egg white in a small bowl until...

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.

While pies are baking, whisk together the powdered...

While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5 minutes). ENJOY!

https://mediavine-res.cloudinary.com/video/upload/j88hutko5m6sluaor7mm.mp4

Peach Pie Filling

4.5 kg peaches ((Slices. 24 cups of peach

250 g Clearjel ((2 1/4 cups / 8 oz in weight))

litres water ((5 1/4 cups / 42 oz))

cinnamon ((optional))

almond extract ((optional))

Prep the peaches (peel and pit). Slice no more than 1 cm (1/2 inch) thick. Set aside in a large bowl or pot of water with some lemon juice or ascorbic acid in it to prevent discolouring.

In a large pot, mix together the Clearjel, cinnamon, sugar, almond extract if using, and water. Set aside.

Boil a large pot of water (4 litres / quarts). Add about 500 g / 4 cups / 1 lb of peach slices at a time to the boiling water. When the water returns to the boil after adding the peaches, time 1 minute, then remove the peaches with a slotted spoon or strainer, and put in a bowl or pot and cover to keep warm.

Repeat for all peach slices.

Put the Clearjel mixture pot on to cook over medium high-heat.

When it starts to thicken, which will be very soon, add the lemon juice.

Cook for 1 minute.

Add drained peach slices, then cook for 3 more minutes, then remove from heat.

Ladle pie filling into half-litre (1 US pint) or 1 litre (1 US quart) jars.

Leave 3 cm (1 1/4 inch) headspace (some experts advise even more headspace, such as 3.5 cm / 1.5 inches, is even better.)

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process either size jar for 30 minutes; increase time as needed for your altitude. See chart below.

The lamb and quince combine to give this baked dinner a delightful depth of flavour.

Slow-roasted lamb & quince

olive oil

(about 1kg) boneless lamb shoulder

brown onion, halved, each half cut into thin wedges

garlic cloves, crushed

tsp cumin

ginger

tsp sweet paprika

x 7cm cinnamon stick

Massel chicken style stock cube

water

(about 1kg) quinces, peeled, cored,

tbsp honey

coriander leaves

Combine apple, rhubarb, sugar, orange juice, cinnamon and vanilla in your slow cooker and let it do its magic!

Slow cooker apple, rhubarb and raspberry pie filling

Granny Smith apples, peeled, cored, cut into wedges

Pink Lady apples, peeled, cored, cut into wedges

rhubarb,

(55 grams) caster sugar

(60 milliliters) orange juice

tsp cinnamon

vanilla bean paste

raspberries

If you&#39;re looking for quick and easy dessert recipes, this apple dump cake is so simple to make with just a few ingredients including boxed cake mix and canned apple pie filling! It&#39;s perfect for fall, especially Thanksgiving or Christmas when you&#39;re feeding a crowd. Your entire family will love this impressive sweet treat served warm with vanilla ice cream.

Caramel Apple Cobbler Dump Cake

(21 apple pie filling

(11 ounce) bag caramel bits ((found in the baking section by the chocolate chips))

(15 ounce) box yellow cake mix

butter ((2 sticks))

Preheat your oven to 350 degrees and grease a 9x13 baking dish with non-stick spray.

Spread both cans of apple pie filling onto the bottom of your prepared dish.

Sprinkle about half of the bag of caramel bits evenly over the top of the pie filling.

Evenly distribute the dry cake mix over top.

Pour the melted butter evenly over the cake mix covering as much of it as you can.

Bake uncovered in the center rack for 30-40 minutes or until the buttery cake mix turns a deep golden brown.

Allow it to cool for about 5 minutes and then serve warm with vanilla ice cream.

Find out how to make this amazing no-bake Cherry Cheesecake. This fluffy Cherry Cheesecake takes just a handful of ingredients, 10 minutes to prep and is sure to dominate the dessert table.

Cherry Cheesecake

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

tub (8 oz.) COOL WHIP Whipped Topping, thawed

graham cracker crumb crust (6 oz.)

cherry pie filling

Beat cream cheese and sugar in large bowl with whisk or mixer until blended. Stir in COOL WHIP.

Refrigerate 3 hours. Serve topped with cherry pie filling.

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.

The Best Ever Blueberry Filling

oz Blueberries (fresh,

In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.

Combine the remaining water with cornstarch.  Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy.  When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.

Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.

https://www.youtube.com/watch?v=oHcuYRYflkM

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert
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Blueberry Filling for Cakes, Pies, Tart, Dessert, Pastry

I’m going to show you how to make Blueberry Pie Filling, so you never have to buy it from the store again! You can use fresh or frozen berries – it’s so easy!

Blueberry Pie Filling Recipe

(about 9 ounces) blueberries (see note)

(67 grams) granulated sugar

cornstarch

lemon juice

Place blueberries and ¼ cup water in a medium saucepan. Heat over medium-low heat and cook, stirring occasionally, until you notice some of the blueberries breaking down, about 3-5 minutes depending on how hot your stove is.

While they are cooking, mix the cornstarch, 1 tablespoon water and lemon juice in a small bowl and stir until smooth. Set aside.

Add the sugar and stir. Then stir the cornstarch slurry to make sure there are no lumps and stir it into the blueberries. Stir constantly until mixture thickens, just 1-2 minutes or so. Once the mixture bubbles it’s done. Remove from the heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn’t form a skin and let come to room temperature, then chill if not using.

Store in an airtight container in the refrigerator for up to 1 week.

Use as directed in desired recipes, as a no-bake filling for pie or lush, or use it in a baked pie or danish. Follow the directions on the recipe you&#39;re using for baking instructions.

You've got to try this easy 3 ingredient cherry pie filling dump cake for dessert! It's so simple to make even your kids can throw it together. This easy dump cake is really moist and packed with dark cherries or any other pie filling flavor you love. Cake mix baking has never been easier!

Cherry Pie Filling Dump Cake

cake mix (extra moist version, 15 oz.)

pie filling (21 oz)

tbsp butter

Gently fold cake mix in with pie filling so you don&#x27;t break up the fruit too much.

Spray pan, an 8x8 square is the perfect size. Empty dump cake dough into pan. Pour melted butter on top.

Put into preheated oven at 375 degrees. Bake for about 35 minutes or until middle feels set but still soft.

Allow to cool in pan so it further stiffens up. Serve!

This stovetop fruit pie filling is easy as can be to make with whatever fruit you happen to have on hand or is in season along with sugar, cornstarch, orange zest, nutmeg, and lemon juice.

Stovetop Fruit Pie Filling

granulated sugar (depending on the sweetness of the fruit)

salt

lemon

nutmeg

orange

Strawberries (as in the cobblers above)

Strawberries and rhubarb (cut in 1/2-inch (1.25 cm) pieces)

Blackberries and sliced or chopped peaches

Gooseberries and red currants

Strawberries and blueberries

Cherries and berries

Raspberries and sliced or chopped nectarines

Blueberries and sliced or chopped apricots

In a small bowl, briskly whisk the cornstarch into the water.

In a medium saucepan over medium heat, combine the fruit, sugar, salt, lemon, nutmeg, and orange zest.

Cook, stirring occasionally, until the fruit is broken down, 6 to 10 minutes.

Add the cornstarch mixture, bring to a boil, and cook, stirring vigorously in a figure-eight pattern, for 2 minutes more. The mixture will thicken to a jelly-like consistency.

Remove from the heat. Pour the filling into a bowl and let cool at room temperature for 15 minutes.

Cover with plastic wrap, pressing it against the surface of the filling, transfer to the fridge, and let cool completely, about 40 minutes more. (You can stash this in the fridge for up to 3 days.)

This delicious Peach Pie Filling will really make your homemade pie shine. Syrupy, sweet, and spiced, this is the perfect dessert for summer.

Homemade Peach Pie Filling

peaches

tsp vanilla extract

Tbsp lemon juice

white sugar

golden brown sugar

In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.

Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.

Simmer the spices, sugar, and water

Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.

Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.

Add the peaches

Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.

If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

Cool and refrigerate

This homemade cherry pie filling has the perfect balance between sweet and tart flavors and is ready in 10 minutes! It&#039;s made with fresh or frozen cherries and thickened with cornstarch until it&#039;s glossy and smooth. Recipe adjustments are included for sweet or sour cherries. Makes about 3½ cups which is good for an 8 or 9 inch pie.

Cherry Pie Filling

cherries (fresh or frozen; about 2 lbs)

sugar (start with less and adjust)

Tablespoons lemon juice (freshly squeeze)

vanilla or almond extract ((optional))

Cornstarch slurry

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. If using fresh cherries, double the amount of water listed in the recipe as they release less water compared to frozen cherries. Set aside.

Cook cherries

Cook cherries: Heat a large pot over medium-high heat. Add the pitted cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.

Taste

Taste: Once the sauce thickens and cherries have softened, reduce the heat and taste. As cherries vary in flavor, adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice.  Add the vanilla or almond extract at this point, if using. Avoid over-stirring to keep the cherries intact.

Fill pie or serve

Fill pie or serve: Once cooled, fill your pie crust according to the directions or serve with desserts. Store leftover pie filling in the fridge in an airtight container for up to 3 days.

This is a delicious filling for turkey pot pie. You can throw it together in minutes thanks to your stash of home canned goods.

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The most viewed pie filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Slow cooker apple, rhubarb and rasp...

Caramel Apple Cobbler Dump Cake

Cherry Cheesecake

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Cherry Pie Filling Dump Cake

Stovetop Fruit Pie Filling

Homemade Peach Pie Filling

Cherry Pie Filling

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The most viewed pie filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine