Summer Pie Anytime (Make-Ahead Fruit Pie Filling)

1. 1

   Cut each of the apricots lengthwise into quarters (sixths if they're very large), discarding pits, (if using peaches, peel them and cut into thin wedges). You should have about 8 cups fruit total.

2. 2

   In a large bowl, gently mix fruit, 1/2 cup sugar, 1/4 cup flour (see note), lemon juice, cinnamon, and salt; Taste fruit and add more sugar if desired (up to 3/4 cup total).

3. 3

   Line a 9-inch pie pan with 20-inch-long sheet of foil (there should be about 5 inches of overhang on each side of the pan); Line the foil with a 20-inch-long piece of plastic wrap.

4. 4

   Pour fruit into plastic wrap; pull edges together and fold over to seal; then repeat to seal foil over plastic.

5. 5

   Freeze up to 3 months, removing from pie pan, after filling is hard, about 8 hours.

6. 6

   From freezer to oven:

7. 7

   To bake pie, unwrap frozen filling and place in a 9-inch pie pan lined with an unbaked crust; cover with top crust, crimp edges to seal, cut small slits in top to vent.

8. 8

   Place on foil lined baking sheet, for easy clean-up, Bake pie in a 375u00b0F oven or convection until top crust is browned and filling is bubbling in the center,1 1/4 to 1 1/2 hours (if crust gets brown before filling is bubbling, cover loosely with foil).

* Per serving · 4 servings · Values may vary.

No additional tips available.