Dried Fruit Pie Filling Recipes

HOMEMADE CHERRY PIE FILLING

Steps:

• 1. If using fresh cherries : In a saucepan, put cherries over medium heat. Cover the pan and heat the cherries until they begin to simmer in their own juices (10-15 mins), stirring often. If using dried cherries, follow the instructions above, however, add the 2 cups of water to the cherries as they begin to heat and continue on.
• 2. In a medium bowl, whisk the sugar with the cornstarch. Add the lemon juice to cherries in pot and then pour the sugar mixture into the hot cherries and juice and mix well. Drop heat to low, bring to a simmer, and cook until the filling has thickened, about 2 minutes. Enjoy!

DRIED APRICOT PIE

Steps:

• 1. Prepare pastry for double crust 9 inch pie. Line pan with bottom crust.
• 2. Put dried apricots into microwave-safe bowl. Add just enough water to cover fruit (about 2 cups).
• 3. Microwave for 15 minutes or until fork tender. Add sugar, cinnamon and flour. Set aside.
• 4. Fill bottom of pastry lined pan with apricot filling. Dot with butter.
• 5. Cover with second half of pastry, crimp and flute as desired.
• 6. Brush top of pie crust with milk and sprinkle sugar on top.
• 7. Bake at 400 degrees for 40-50 minutes. Cover crust edges with foil for first 15 minutes if desired, to prevent excess browning

DRIED-FRUIT MINCEMEAT PIE

Steps:

• Make mincemeat:
• In a food processor coarsely chop mixed dried fruit and dates with spices, salt, and sugar. In a heavy saucepan combine dried-fruit mixture, cranberries, and 2 cups water and cook at a bare simmer, stirring occasionally, 10 minutes, or until fruit is tender (mixture will be very thick). In a small bowl stir together cornstarch and 2 tablespoons water until combined well. Stir cornstarch mixture into dried-fruit mixture and simmer, stirring frequently, 2 minutes. Stir in brandy and cool mincemeat. Mincemeat may be used immediately but will improve in flavor if kept, covered and chilled, at least 1 day and up to 1 week. Bring mincemeat to room temperature before proceeding.
• Preheat oven to 375°F.
• Keeping remaining dough chilled, on a lightly floured surface with a floured rolling pin roll out half of dough into a 13-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate and trim edge, leaving a 1/2-inch overhang. Chill shell, covered, 30 minutes, or until firm.
• Coarsely chop pecans and in a shallow baking pan toast in middle of oven until a shade darker, about 4 minutes. Stir pecans into mincemeat and spoon into shell, smoothing top. Roll out remaining dough 1/8 inch thick and arrange over filling. Trim dough, leaving a 3/4-inch overhang, and fold overhang under edge of bottom shell, pressing to seal. Crimp edge decoratively.
• In a small bowl whisk together 1/2 tablespoon water and yolk and lightly brush crust with egg wash. Sprinkle crust with sugar and with a knife cut several steam vents.
• Bake pie in middle of oven until crust is golden, 30 to 35 minutes, and transfer to a rack to cool. Pie may be made 8 hours ahead and kept at room temperature. Serve pie warm or at room temperature.

APRICOT AND PEACH FRIED PIES

Steps:

• To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
• To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
• Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
• Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.