Thursday, August 29, 2013

Prune Plum Pie Filling to Freeze

Making pie filling ahead, and freezing it takes up less space than freezing entire pies-and the results are terrific. Use doubled freezer bags to pack it for storage, but please be certain you have cooled your filling completely first, as ice crystals will form.

I made two batches already today.

You Will Need:

4 1/2 cups sliced prune plums
1/3 cup water
3/4-1 cup granulated sugar (I use 3/4, but we prefer it tart)
3 tablespoons corn starch
1/4 teaspoon salt

In a large pan, bring the plums and water to a boil. Reduce heat to medium, and cook 3 minutes, uncovered.

Combine remaining ingredients, and add slowly to the plums, stirring constantly (but gently as you don't want jam). Cook 5 minutes longer over low heat, until the filling has a clear appearance. Remove from heat, transfer to a heat proof dish, and cool completely before storing.

Makes enough for 1 generous pie.

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