Recipe: Fruit Filling for Fried Pies
Designed as a filling for fried hand pies, this recipe also works as a regular pie filling. If you don't have time to make pies, use it as a topping for ice cream or yogurt. It can be made with whatever fruits are in season so you can switch it up all year long!
*High pectin fruits work best (e.g. apples, berries, cherries, peaches, etc.). Adjust the liquid and cornstarch ratios according to pectin level of fruit: Use 1 Tbsp. liquid + ½ Tbsp. cornstarch for high pectin fruits and 2 Tbsp. liquid + 1 Tbsp. cornstarch for low pectin fruits. Use this filling in our Amish Style Fried Pies or Vegan Amish Style Fried Pies recipes.
Combine fruit, sugar, cinnamon, and vanilla in a small saucepan. Cook over medium heat until fruit’s juices start to release, 2 to 3 min. In a small bowl, make a slurry by whisking liquid and cornstarch together until cornstarch is dissolved. Stir slurry into fruit. Increase heat to high and cook, stirring constantly, until fruit filling is thickened, 2 to 4 min. Remove from heat and let filling cool to room temperature. Use 1 to 2 Tbsp. of filling per piece of fried pie dough, depending on the size of the dough. Cover and refrigerate filling if not using right away.