The Best Fruit Pie Filling

Last week I had bought a prepackaged bag of pears thinking the childcare kids would eat them up.  But we had a short week of care so I ended up with 4 pears that needed to be used.  I also had some blueberries in the refrigerator that had slipped past their prime.  I tried to think of a way to use them up but nothing sound appealing until I thought of pie.  Well there wasn’t enough of each so I ended up mixing the pears and the blueberries and ended up with an amazing pie.

I use the same filling recipe for whatever pie I make…strawberry…rhubarb…strawberry-rhubarb…apple…blueberry and even the latest, pear-blueberry.

I got the recipe years ago from the Iowa Farmer Today newspaper.  I love the recipe as it’s SO easy and versatile for whatever fruit I have here.

Here’s the recipe:

4 cups of whatever fruit you have
1 cup sugar
1/8 teaspoon cinnamon (optional)
1 Tablespoon melted butter
2 Tablespoons cornstarch
1 Tablespoon tapioca (quick kind)

Mix dry ingredients together.  Stir in fruit and set aside 10 minutes for the tapioca to soften.  Put in the bottom of a crust.  Drizzle the melted butter over the top.  Put on top crust.  Bake 20 minutes at 400 then reduce heat to 350 and bake 45- 55 minutes more.

I loved the blueberry and pear combo.  I’ll definitely be making it again.