Pie Fillings Recipe

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Pie Fillings Ingredients

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A Recipe for
Pie Fillings

Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.

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It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
Edward Abbey

Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
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Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Pie Fillings

Correct Behavior Food for thought is no substitute for the real thing.
Walt Kelly

Pie Fillings Directions

General: The following fruit fillings are excellent and safe
products. Each canned quart makes one 8-inch to 9-inch pie. The
filling may be used as toppings on dessert or pastries. "Clear
Jel(tm)" is a chemically modified corn starch that produces excellent
sauce consistency even after fillings are canned and baked. Other
available starches break down when used in these pie fillings,
causing a runny sauce consistency. Clear Jel(tm) is increasingly
available among canning and freezing supplies in some stores. If you
cannot find it, ask your county Extension home economist about its
availability in your region.

Because the variety of fruit may alter the flavor of the fruit pie,
it is suggested that you first make a single quart, make a pie with
it, and serve. Then adjust the sugar and spices in the recipe to suit
your personal preferences. The amount of lemon juice should not be
altered, as it aids in controlling the safety and storage stability
of the fillings.

When using frozen cherries and blueberries, select unsweetened fruit.
If sugar has been added, rinse it off while fruit is frozen. Thaw
fruit, then collect, measure, and use juice from fruit to partially
replace the water specified in the recipe. Use only 1/4 cup Clear
Jel(tm) per quart, or 1-3/4 cups for 7 quarts. Use fresh fruit in the
apple and peach pie fillings.

======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias

Serves: 1

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