A Homemade Life, March 14

For A Homemade Life this week, I want to share a homemade substitute for canned pie filling. I must hasten to add that I would not try to fill a pie with these fillings. They are just to use when a recipe calls for a can of raspberry, blueberry, or apple pie filling... for topping a cheesecake, say, or used as a fruity layer in a dessert. I am sorry that I don't have a homemade substitute for cherry pie filling, but there's probably one out there on the internet if you look.

Last Sunday I made a dessert that called for a can of raspberry pie filling. That is one of the most pricey kinds of canned pie filling, so I set out to devise a substitute. I tweaked a recipe I found in Make Your Own Groceries, and it worked perfectly in my dessert recipe. Here it is:

RASPBERRY PIE FILLING

3 cups frozen unsweetened raspberries
1/3 cup plus 3 Tblsp. sugar
4 1/2 Tblsp. cornstarch
3 Tblsp. lemon juice (bottled is fine)

In a heavy saucepan of appropriate size, combine all ingredients. Stirring constantly, bring to the simmering point. Continue to simmer and stir to dissolve the sugar and to thicken. It will take about 10 minutes. Let cool before using.

For BLUEBERRY PIE FILLING

Use the exact same recipe, but substitute 3 cups frozen blueberries for the raspberries. In either case, if you have the fresh berries, those may be used instead of frozen. But obviously the frozen berries are cheaper this time of year.

For APPLE PIE FILLING:

4 cups peeled and finely chopped apples
1 1/2 cups brown sugar
6 Tblsp. butter
3/4 tsp. cinnamon
2 dashes nutmeg
Dash of salt

Combine the ingredients in a heavy saucepan of appropriate size. Bring the mixture to a boil and cook, stirring constantly, for 5 or 6 minutes or until very thick. Let cool before using. When cool, if you like, you may add 3/4 cup raisins.


To see more homemade ideas shared by others, go to Life on a Back Road. You will find lots of inspiration there!