BASIC FRUIT PIE FILLING
3 1/2 C. Fruit
This can be used for any two-crust fruit pie. Fruit may be fresh or previously frozen and defrosted. All fresh fruit must be washed, peeled, sliced, and prepared before mixing the recipe above. All frozen fruit must be thawed before mixing recipe above.
In pot combine sugar & clear-jel. Stir in water. Cook on medium high heat til mixture thickens and begins to bubble, stirring frequently. Add lemon juice and boil 1 min, stirring constantly. Fold in fruit and remove from heat.
Fill pie shell. Place top crust on pie. Crimp. Cut vents. Bake at 375º F for 1 hour. (Pies can be made in advance, frozen and baked as needed.
VARIATIONS TO PLAIN FRUIT PIES:
Spicy Apple: Add to sugar & clear-jel, 1½ t. cinnamon, ½ t. nutmeg, & ½ t. cloves.
Dutch Apple: Make only one crust. Crimp edges and fill pie shell. Mix together: ½ c butter, ½ c. brown sugar, 1 c. flour until crumbly. Spread over top of pie filling.
Ginger Pear: Add ¾ t. ginger to sugar/clear-jel mix and proceed.
Pineapple pie: Use canned pineapple chunks, drained for fruit and the juice instead of water.
Raisin pie: Place raisins in pan with 2 c water. Simmer 5 min and proceed.
Lattice top pie: Instead of using whole top crust, cut in strips ½-¾” wide. Space across pie every ¾”- 1”. You can weave strips together or just place strips one directions and then across the opposite direction.