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Flavor of The Month: Huli Huli Chicken! Free With $75+
Flavor of The Month: Huli Huli Chicken! Free With $75+

Test Kitchen Approved

Fruit Filling for Fried Pies

Fruit Filling for Fried Pies

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

  • Supreme Saigon Cinnamon

    If you're looking for bold, fresh cinnamon flavor, then look no further with Supreme Saigon Cinnamon. Our ground Saigon cinnamon's higher oil conte...

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  • Pure Madagascar Vanilla Extract

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Ma...

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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.