Skip to content
Last Chance! Buy $100, Get $100 in Free Spices Ends Tonight| Save Even More With Our Spice It Forward Bundle
Last Chance! Buy $100, Get $100 in Free Spices Ends Tonight| Save Even More With Our Spice It Forward Bundle

Test Kitchen Approved

Fruit Filling for Fried Pies

Adapted from NeighborhoodFoodBlog.com

Yields

8 to 12 servings

Prep Time

5 Minutes

Cooking Time

10 Minutes

Adapted from NeighborhoodFoodBlog.com

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!

Recipe Notes

*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 + 1/2 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.

Ingredients

3 cups fruit of choice, sliced or diced, peeled if fruit has skin*

1/4 cup brown sugar



1 to 2 Tbsp. liquid (water, juice, etc.)*

1/2 to 1 Tbsp. cornstarch*

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

    View full details
  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

    View full details
  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

    View full details

Directions

Combine fruit, sugar, Supreme Saigon Cinnamon, and Pure Madagascar Vanilla Extract in a small saucepan. Cook over medium heat for 2 to 3 min., or until fruit juices start to release. 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.