Fruit and Custard Pie Filling


4 cups fresh berries divided
1 cup water divided
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 pkt vanilla instant pudding and
1/2 cup milk
1 teaspoon vanilla extract
1 pie crust baked


Wash and drain berries and stem or hull as needed. In small saucepan over medium-high heat, simmer 1 cup of berries with 2/3 cup fo the water 3 minutes. In small bowl, whisk together sugar, cornstarch and remaining 1/3 cup water; add to simmering fruit mixture. Bring to boil and boil 1 minute, stirring constantly. Remove from heat. Strain mixture through sieve to remove pulp; discard pulp.
Add appropriate flavoring.*If using blueberries, add 1 t. frem\sh lemon juice; for strawberries, add 1/2 t. almond extract; for raspberries, add 1 t. chambord; for blackberries, ad 1 t. caccis; for cherries, add 1 t. kirsch. Cool fruit filling in pan. In medium chilled bowl with mixer, whip dry pudding mix with whipping cream, milk and vanilla just until blended and thick, about 30 seconds. Spread custard evenly over cooled pie crust in pie pan. Place remaining 3 cups uncooked berries on top of custard. Pour c





1.0 servings


Saturday, December 19, 2009 - 11:46pm



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