Fruit Filling for Fried Pies Recipe
Filling for 6 large (6 to 7 inch) or 12 small (3 to 4 inch)
Prep: 5 min.
Cook: 10 min.
*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. #HolidayPies
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. #HolidayPies
Adapted from NeighborhoodFoodBlog.com