freezer pie filling

Ingredients

• Servings: 1
• 4 cups cherries, pitted and halved
• 3 tablespoons tapioca
• 1 cup sugar
• 1/4 teaspoon salt
• 2 tablespoons lemon juice

Recipe

• line 8 inch pie plate with heavy foil or freezer wrap letting it extend 5 inches beyond rim. add the 1 quart filling.
• loosely cover filling with the lining foil or paper. freeze until firm. when firm, remove from pie plate and wrap tightly. return frozen pie filling to freezer.
• to prepare pie for baking: for each pie prepare a two crust pastry. line 9 inch pie plate with pastry. remove freezer wrap from frozen shaped pie filling. place in pastry lined 9 inch pan. dot with 1 tablespoon butter and, if desired, sprinkle with cinnamon. adjust top crust and finish pie as usual. bake at 350 degrees f (175 degrees c) for about 1 hour or until syrup boils with heavy that do not burst.
• note: with such fruits as peaches, pears or cherries, stir about 1/2 teaspoon ascorbic acid into sugar before combining with fruit.