August means a bumper crop of fresh fruits. Cherries, apples , peaches and blueberries abound which means they're always at hand. This cornucopia of summer's bounty also means enough fruit for homemade pie filling. There's nothing like a homemade pie bursting with rich rip flavors.
This was the subject of an article by Cathy Barrow in the New York Times Dining section on Wednesday/. She cannot pick a better time for pie filling because this si the high season for fruits. What's great about pie filling is that you can make it for now or for baking during the holidays. Another plus is that it's super easy to make and you don't have to rely on those tinned versions that are full of chemicals. You can enjoy a pie that is all natural from the crust to the inside.
This recipe is for blueberry filling but it can be used for any kind of fruit. The ingredients are simple.They're a mix of conrstarch, sugar lemon juice and of course the fruit of choice. Ms Barrow also give the option of almond extract and Grand Marnier for extra zing however it's up to you to add what you want. It's a simple boiling and then like jam , poured into sterilized jars. These are again placed in boiling water and sealed securely with sealing rings. The filling can keep up for nine months.Most however are used way before that expiration date.
There's nothing more delicious than a freshly baked pie. Adding to its' rich flavor is a homemade filling with fresh picked fruit. The taste is amazing - a perfect salute to the bounty of the summer