Tasty Planner - Recipe - Pie Filling by Jessalynn

Ingredients

Into a medium saucepan:

2 heaping T. flour (Bob’s Red Mill unbleached flour – I don’t think whole wheat would work for this)

1/2 c. organic sugar (next time I’ll try Rapadura, maple syrup, or maple sugar…probably maple syrup)

1 T. lemon juice (best from organic lemons)

1 c. water + more water as needed to get the consistency you want. (Thicker for pie filling, more liquid for syrup.)

Whisk together well.

2 c. fresh or frozen fruit, whatever kind you’d like. (I used strawberries & blueberries when I made it, just because I had some in the freezer leftover from last week’s Creme Brule.)

Stir occasionally as it heats up and cook on low-medium heat for 10 minutes or so. Bring to a gentle boil until desired consistency.

1/2 c. or so more fruit right toward the end of cooking, so there are some chunky pieces of fruit that aren’t all cooked way down.

Use how you would use any can of pie filling (see recipe below), or use as syrup on pancakes or waffles.

Makes approximately 2 1/2 cups.