Homemade Pie Filling
Servings: 500 g
Cherry, apple, peach, rhubarb or blueberry, this is the perfect filling for pies, pastries, crumbles and makes an amazing topping for cheesecake, pancakes, or ice-cream.
INGREDIENTS LIST
- 500 g prepared fruit (pitted cherries, stoned peaches, diced apple, *see notes)
- 120 ml cold water
- 100 g granulated sugar
- 30 g cornflour (cornstarch) (3 tbsp)
- 2 tbsp. lemon juice (optional)
- 2-3 drops almond extract (optional)
Preparation
- Place a saucepan over a medium heat, add the fruit, sugar, half the water and the lemon juice and almond extract if using. Stir to dissolve the sugar.
- Meanwhile, whisk the cornstarch in a small bowl with the remaining water to form a smooth mixture. Add this to the pan before it gets too hot and mix well. (If the cornstarch is not entirely mixed in it will form lumps which we don't want.)
- Continue to stir the fruit until it comes to a steady boil and has thickened. Be careful not to overcook the mixture – the fruit should mostly stay intact, as it will continue to soften when used making baked goods.Remove from the oven and allow to cool before using.
- It can be stored in the fridge for 3-4 days or in the freezer for up to a month.
Notes & Tips
Fruits - this recipe can be made with either fresh or frozen fruits. You can also make a forest fruit filling by using a mix of cherries, raspberries, blackberries and blueberries. Ensure that whichever fruits you use it is ready to eat so that you don't get any damaged teeth if you come across a fruit stone.
