Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Cherry Berry Rhubarb Sweet Pot Pies with Vanilla Bean Ice Cream


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In honor of George Washington, and his birthday, I have made sweet little individual cherry rhubarb pies! I wouldn’t lie, they are a tasty treat! This darling pink plate is a replica of the dinnerware from his home at Mount Vernon. So pretty! ~Amy

Cherry Berry Rhubarb Sweet Pot Pies with Vanilla Bean Ice Cream

2 cups chopped sliced rhubarb, fresh or frozen
1 cup sweet dark cherries,chopped fresh or frozen
1/2 cup sugar
1/4 cup fresh orange juice
3 tsp corn starch

1 sheet puff pastry, thawed
1 egg plus 1 tbsp water, whisked

Vanilla Bean Ice Cream, purchased

Heat oven to 400 degrees
Line large baking sheet with parchment paper. Place six ramekins on baking sheet.

Place fruit into a medium size saucepan. Sprinkle with sugar, and toss to stir.
In a small bowl whisk together orange and cornstarch. Pour over fruit and cook over medium high heat until thickened. Pour into individual ramekins. Cool slightly.

On a lightly floured board, roll pastry into a square. Cut into six even squares.

Place pastry over fruit mixture pressing down to seal, or turn crust under and press. Brush tops with remaining egg wash. Cut three vents, and lightly sprinkle with sugar.

Bake for 25-30 minutes or until golden brown and bubbly. Cool 10 minutes before serving.

Serve with vanilla bean ice cream.

Makes 6 servings

Recipe by Amy Richardson