Thursday, August 2, 2012

Easy Homemade Sauce Pan Pie Filling

This recipe for pie filling is adapted from Rachel Ray's Rustic Tri-Berry Pie (keeper).

Diary 52's Easy Homemade Sauce Pan Pie Filling

  • Fill 9" pan 1/2 way w/ fruit of your choice (I used frozen blueberries), soften
  • Add a palm full of quick cook tapioca (not pearl), stir
  • Add this much water (to soak up tapioca and help soften fruit) + spash lemon juice (or maybe zest)
  • Add sugar to taste (brown, white, splenda, honey, whatever, about 1/4 c)
  • Cook until mixture looks like canned pie filling, cool-ish, use/eat
Eat over ice cream
Toss in pie crust (mine are store bought)
Toss in tarts
Eat out of pan

It's so good and so easy and so preservative free...other than whatever is in the tapioca. Good enough.

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