One decision to make when using frozen fruit is whether to use it still frozen, partially thawed or to pre-cook and thicken it before adding it to the pie crust. I chose the pre-cooked method.
The next decision is the thickener, flour, cornstarch or tapioca.
If I had it handy, a couple hearty Tblsp of cracked tapioca would be my first choice, I used flour.
But the most important thing to remember about using frozen fruit is...
put a foil lined baking sheet under your pie to catch the drippings:@)
Frozen Fruit Pie
Double pie crust
butter, room temp, for smearing on bottom crust-optional-they say it prevents a soggy crust
2 (12 oz) bags of frozen fruit-I used mixed berries and peaches
1/4 C A/P flour-I added an extra tsp for insurance:@)
1 C sugar-or more to taste
juice from 1/2 lemon or lime-optional-I had a lime but, um, forgot to add it
freshly grated nutmeg, just a dusting if using peaches
- Add fruit to pot and let thaw for about an hour then cut large pieces in half.
- Add flour and sugar to fruit, mix well and cook until thickened.
- Pour fruit into bottom crust.
- Dust with nutmeg if desired.
- Add top crust (vent with slits if it's in one piece).
- Bake at suggested temperature and time for your crust. My homemade shortening crust bakes at 400 degrees for 1 hour.
