Using Fruit Pie Fillings

Making fruit pies using your canned fruit pie fillings:
  • 1 x Quart (950ml) of Fruit Pie Filling = 1 x family pie (8-9 inches);
  • 1 x Pint (450ml) Fruit Pie Filling = 8 x mini pies;
  • 1 x Half-Pint (237ml) Fruit Pie Filling = 4 x mini pies;
  • Family Fruit Pie: prepare a double batch of sweet shortcrust pastry. Use one batch of the pastry for the base, pour in a quart jar of fruit pie filling, add the second batch of pastry for the top (or cut into strips and create lattice). Or bake without the top and let your fruit pie filling show beautifully! Bake until golden. Serve hot or cold.
  • Mini Fruit Pies: use homemade pastry, or store-bought puff pastry. Cut into rounds, place 1/4 cup fruit pie filling into each base, add top and bake until golden. Made in minutes using an electric pie maker and you can freeze any extra pies made. Use mini cookie cutters to create patterns on the tops for different fruit pies. Best served hot.
  • Store fruit pies in the refrigerator, or freeze.
    
Other serving ideas for canned fruit pie fillings:
  • Stir into yoghurt and serve with granola;
  • Use as a topping for cheesecake;
  • Use in your favourite cobbler recipe;
  • Spread between two sponge cake layers;
  • Pour into a cake pan, add cake batter and bake. Serve upside down.
  • Partner with pudding;
  • Make a dump cake: pour pie filling into a baking dish, sprinkle with cake mix and bake!
  • Cover pastries;
  • Warm and serve alongside pancakes;
  • Serve with ice-cream;
  • Serve with custard;
  • Add to a trifle;
  • Add to your favourite muffin mix;
  • Spread onto tortillas, roll up and bake until golden. Serve with ice-cream.
  • Breakfast with porridge;
  • Make struedels;
  • Or use in a chocolate cake!
   
Have other serving ideas? Email your suggestions to megan@foodpreserving.org

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