Thanks to my love of fresh fruit this summer, I have our refrigerator stocked with goodies. Peaches, blueberries, raspberries, blackberries, strawberries, you name it. If I find a good deal on fresh fruit I pick up a batch. This works out well as long as my family members help me consume the fresh fruit. If not, I find myself thinking, “I need to use this now!” This has led to some successful experiments including my Homemade Blueberry Crisp Recipe and my Strawberry Lemonade Sherbet recipe. But, when I discovered two more pints of blueberries and two more pints of strawberries in my fridge, I decided to try something new. I wanted a simple fruit filling I could use to spread between cake layers, use as a topping or in a pie. This simple fresh fruit pie filling is gluten free, dairy free and top eight allergen free.
Homemade Fruit Pie Filling Recipe
This pie filling will work with most any type of fresh berries. You could use raspberries, strawberries, blackberries or blueberries. It would also work with peaches too. Depending on how thick you would like your filling, you can adjust the amount of cornstarch used as needed. I planned on making homemade pop-tarts so I made a thicker filling. This is also a good thickness for spreading between cake layers or placing in mini pastry puffs. You can also easily double the recipe. With only four ingredients and less than 30 minutes, you can make a large batch of filling. This filling should be stored in the refrigerator if you do not plan to use it right away.
- 2 pints berries of your choice, washed and drained
- 2 teaspoons lemon juice
- ½ cup sugar --can adapt to your personal taste.
- 3 to 4 Tablespoons Corn Starch (adjust for thickness)
- Blend berries, lemon juice, sugar and corn starch in a food processor or blender for approximately 30 seconds to 1 minute. (Until the berries are completely blended)
- Place berry mixture in a saucepan and bring to a boil. Reduce heat to medium. Simmer for five to eight minutes, stirring often, or until mixture is thickened. Cool to room temperature. Use immediately or store in the fridge until ready to use.
This recipe works best if you blend the berries before cooking. While I haven’t tried this yet, frozen berries could be substituted for fresh in a pinch. Have you made homemade pie filling before? What is your favorite flavor?
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