To Freeze Fruit-Pie Fillings

Appears in

Published 1965

About

Many farm women find it more convenient to freeze pie fillings, when fresh fruit is plentiful, than finished pies. The fillings take less time and are economical of freezer space.

Here are the basic directions:

Combine 1 qt. of any of the following ripe fruits—blueberries, pitted cherries, sliced strawberries, peaches, apples or pears—with ¾ to 1 c. sugar, depending on tartness, 3 tblsp. quick-cooking tapioca, ¼ tsp. salt and 1 to 2 tblsp. lemon juice. Before adding sugar, stir ¼ to ½ tsp. ascorbic acid into fruit that darkens. (Or use commercial color protector as directed on label.)
Line 8" pie pan with heavy-duty aluminum foil, several layers of saran or freezer wrap. Let lining extend 6" beyond rim of pie pan. Add pie filling and cover loosely with lining. Freeze. When frozen firm, wrap with lining to cover completely and seal with freezer tape. Label, date and return to freezer.
To make pie with frozen filling, unwrap, but do not thaw. Place in pastry-lined 9" pie pan. Dot with 1½ tblsp. butter or margarine. Adjust top crust, cut vents and flute edges. Bake in hot oven (425°F.) about 1 hour, or until juices in vents boil with thick bubbles that do not burst.