Stovetop Fruit Pie Filling

Name: Stovetop Fruit Pie Filling
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 3 tablespoons water; 1/4 cup cornstarch; 4 cups sliced or chopped fresh or frozen defrosted fruit (see suggestions below); 1/2 to 3/4 cup granulated sugar; pinch of salt; squeeze of lemon; grating of nutmeg; Grated zest of 1 orange; Strawberries (as in the cobblers above); Strawberries and rhubarb; Blackberries and sliced or chopped peaches; Gooseberries and red currants; strawberries and blueberries; Cherries and berries; Raspberries and sliced or chopped nectarines; Blueberries and sliced or chopped apricots

User Reviews

4.8

51 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
132 kcal
Course
Dessert
Cuisine
American

Stovetop Fruit Pie Filling

Iris Warren

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This stovetop fruit pie filling is easy as can be to make with whatever fruit you happen to have on hand or is in season along with sugar, cornstarch, orange zest, nutmeg, and lemon juice.

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Ingredients

Servings

3 tablespoons water
1/4 cup cornstarch
4 cups sliced or chopped fresh or frozen defrosted fruit (see suggestions below)
1/2 to 3/4 cup granulated sugar depending on the sweetness of the fruit
pinch of salt
squeeze of lemon
grating of nutmeg
Grated zest of 1 orange preferably organic, or a splash of orange liqueur

Some Fruit Filling Suggestions

Strawberries (as in the cobblers above)
Strawberries and rhubarb cut in 1/2-inch (1.25 cm) pieces
Blackberries and sliced or chopped peaches
Gooseberries and red currants
strawberries and blueberries
Cherries and berries
Raspberries and sliced or chopped nectarines
Blueberries and sliced or chopped apricots

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Instructions

In a small bowl, briskly whisk the cornstarch into the water.
In a medium saucepan over medium heat, combine the fruit, sugar, salt, lemon, nutmeg, and orange zest.
Cook, stirring occasionally, until the fruit is broken down, 6 to 10 minutes.
Add the cornstarch mixture, bring to a boil, and cook, stirring vigorously in a figure-eight pattern, for 2 minutes more. The mixture will thicken to a jelly-like consistency.
Remove from the heat. Pour the filling into a bowl and let cool at room temperature for 15 minutes.
Cover with plastic wrap, pressing it against the surface of the filling, transfer to the fridge, and let cool completely, about 40 minutes more. (You can stash this in the fridge for up to 3 days.)

Notes

in the fridge overnight. If watery, simmer it over low heat, adding a bit of cornstarch slurry (cornstarch mixed with water) until it thickens again.
To freeze the filling—cool completely. Store in an airtight container for up to 4 months. Leave some headspace for the filling to expand.
To thaw—stash the container in the fridge overnight. If watery, simmer it over low heat, adding a bit of cornstarch slurry (cornstarch mixed with water) until it thickens again.

Nutrition Information

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Serving 1portion Calories 132kcal (7%) Carbohydrates 34g (11%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Sodium 7mg (0%) Fiber 2g (8%) Sugar 26g (52%)