You can freeze many of your favorite fall pies’ fillings easily. Making the filling for several pies hardly takes any longer than doing just one. Keep crusts on hand in the freezer and you can put a pie together in no time.
| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
8 |
16 |
24 |
32 |
40 |
48 |
| Ingredients | ||||||
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
3 T. |
1/4 C + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Salt |
1/8 t. |
1/4 t. |
3/8 t. |
1/2 t. |
1/2 t. + 1/8 t. |
3/4 t. |
| Butter or margarine |
2 T. |
4 T. |
6 T. |
8 T. |
10 T. |
12 T. |
| Sour pie cherries (Fresh, frozen*, or canned and drained) |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
Assembly Directions:
In a large bowl, mix sugar, flour, and salt. With a fork, mix in butter until it is crumbly. Stir in pie cherries, stirring to coat well. Pour cherry mixture into a labeled freezer bag or container. Remove excess air, seal and freeze.
To Serve:
Thaw filling, pour into pie shell, and seal top crust or sprinkle with crumbs. Bake at 425° for 10 minutes, then reduce heat to 350°. Bake for 30-40 minutes until browned and bubbly.
* If starting with frozen fruit, do not thaw, and increase the measurement of fruit by 1 cup.
Nutritional Info:
Per Serving: 177 Calories; 3g Fat (14.6% calories from fat); 1g Protein; 38g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 75mg Sodium.
Exchanges: 1/2 Fruit; 1/2 Fat; 1-1/2 Other Carbohydrates.