When the fruits of the summer start to hit, it feels like we waited forever for things to be ripe, but that their season only lasts for a short while. To help prolong the flavors from your local orchards, try freezing pie filling, but take one extra step to make things a bit easier later on.
The Test Kitchen Manager for Sunset magazine, Bernadette Hart, has been having great success with the freezing of pie fillings in a pie tin or pan. It allows the filling to be dropped straight into a shell and popped in the oven without any cutting, peeling, or extra work.
20 Minutes until company shows? No worries! Just pop in a pie! We suggest using freezer paper or parchment paper under your filling before freezing for easy removal (and no dirty dishes!). Put together your crust and while it's resting in the fridge for a few minutes, pull your fruit from the freezer. It's an easy step that can save you time before baking.
Do you have a time saving tip when it comes to speedy desserts or fruit preparation? Let us know below!
• Related: Recipe Review: The Cook's Illustrated Vodka Pie Crust
(Image: James Carrier for Sunset Magazine)