Updated: Jan 10
You've been dying for these, I know you have! Here are all Mama's famous pie fillings, perfectly delicious and simple.
Apple Pie Filling
4-5 apples, peeled, cored, sliced (I loved Jonathan, Gala, Jonagold, or Honeycrisp)
1/4 cup sugar
1 tsp cinnamon
1 recipe pie crust
1 recipe pie crumble topping
Preheat oven to 450 degrees. Line a pan with parchment and prep pie pan with crust, trimming edges. Discard excess crust or use for fun decor along edges.
Combine sugar and cinnamon. Arrange apple slices in pie crust, cover with cinnamon/sugar mix. Top with crumble topping and bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35-45 minutes or until topping is golden brown and the filling is bubbling thickly.
Strawberry Rhubarb Filling
2 ½ cups rhubarb, chopped into ¼ in pieces
2 ½ cups strawberries, chopped and destemmed
1 ¼ cups sugar
¼ cup cornstarch
1 tablespoon flour
2 teaspoons lemon juice
½ teaspoon cinnamon
1 teaspoon vanilla
Combine all ingredients together in a pot. Bring to a boil, stirring frequently, until thick. Place in a chilled pie crust (there may be too much filling for pie; only fill ¾ of the way or it will overflow in the oven) and cover with either crumble topping or pie lid with a vent.
Place pie on a baking sheet. Bake at 425 degrees for 15 minutes. Decrease to 375 degrees and continue to bake for 40-50 minutes or until crust is deep golden brown and filling is thickly bubbling.
Triple Berry Filling
5 cups berry mix (I used Costco's frozen berry mix, thawed and drained. It has blackberries, raspberries and blueberries)
1 cup sugar
1/2 cup flour
1 1/2 tsp cinnamon
1 recipe pie crust
1 recipe crumble topping
Preheat oven to 425 degrees. Combine dry ingredients. Place pie crust in pie pan and sprinkle about 1/3 of the dry mix into the bottom. Place thawed berries on top of the dry mix and then cover with remaining dry mix. Cover with crumble topping.
Bake for 15 minutes on a baking sheet. Decrease to 375 degrees and continue to bake for 40-45 minutes or until topping is golden brown and the filling is bubbling thickly.
NOTE: If you're using frozen berries, make sure the berries are fully thawed and you drain off most of the juice that accumulates in the bowl.
Cherry Pie Filling
5 cups dark sweet cherries
1/3 cup honey
1/4 cup cornstarch
1/4 tsp almond extract
1 Tb water
2 recipes pie crust
In a medium saucepan, combine all ingredients and cook over medium heat, stirring regularly. Cook until mixture thickens (around 8-10 minutes). Remove from heat and set aside.
Preheat oven to 425 degrees. Place pie crust in pie pan, brush edge with egg wash and place cherries inside. Cover either with lattice or pie lid, crimping top to bottom crusts, then trim edges. Brush top crust with egg wash as well, dusting with turbinado sugar if desired. Bake on baking sheet for 20 minutes, cover pie loosely with aluminum foil, then reduce temperature to 375 degrees and continue baking for 30 more minutes or until top crust is golden brown and filling is bubbling thickly.
Blueberry Pie Filling
3/4 cup packed brown sugar, slightly heaping
4 Tb cornstarch
20 oz frozen wild blueberries (I found wild blueberries to have the best flavor, but if you're wanting to save money, you can absolutely use regular blueberries. Reduce the sugar to a flat 3/4 cup)
1 Tb lemon juice
Double batch of pie crust
Egg wash (1 egg whisked with 1 Tb water)
Turbinado sugar (optional; adds a very pleasant crunch to the top crust)
Preheat oven to 450.
Roll bottom crust into pie pan and leave about 1-1 1/2 inch overhang. Place in refrigerator.
Combine brown sugar and cornstarch in medium bowl. Add blueberries and toss to coat in sugar mix. Drizzle lemon juice over and toss again. Place in refrigerator.
Prepare top crust as either a lattice or just a lid. If you're using a simple lid, be sure to cut a slit in the middle as a vent. Fill pie pan with blueberry filling. Brush the edges with egg wash (this will act as a glue and keep your crusts together better). Place top crust on pie, pinching crusts together, crimping if desired. Brush top crust with egg wash, then dust with turbinado sugar.
Place the pie on a baking sheet and bake at 450 for 15 minutes. Tent aluminum foil loosely over pie and bring oven temperature down to 375; continue to bake for 45-55 minutes or until filling is bubbling thickly. If the top isn't browning well at the end, remove foil and allow to bake an additional 5-10 minutes.
Allow to cool for about 4 hours before enjoying, otherwise pie will be quite runny (unless that's what you're into!)
Tips and Tricks:
For a super fancy pants lattice, weave the strips at an acute angle! Pictured is a lattice made at a right angle... boring but still delicious. Another fun aesthetic to try is cutting your strips in different widths. I never measured mine so I could have super fat ones and super skinny ones! It comes out nicer than you'd think.
Don't want to mess with a lattice but still want a cute lid? Use cookie cutters! I liked using rounds and stars. The only thing you have to be careful of is placing the top lid on gently; if you're too rough, you'll stretch your design and have to finagle it into position.
I bought my wild blueberries at Kroger and found those to have the best flavor for frozen. You can absolutely use fresh berries for this recipe, but fresh tends to be much more expensive, so to keep costs down, I always used frozen. You can also supplement 1/3 of the wild blueberries with regular; it doesn't affect the flavor and you can save a couple bucks.
"Can I skip the egg wash and turbinado sugar?" Absolutely! The egg wash just gives it a nice, crisp finish. The sugar gives it a fun crunch that I can't do without, but that's a preference. You can also just use plain sugar, but I've found turbinado holds its shape better than regular ol' granulated. You can skip it all though. You'll just have a more rustic looking pie.