Homemade Pie Filling (with many uses)

MR - Mmmm...I love summer fruit: blueberries, strawberries, raspberries.  Great for eating alone, or for baking with.  Aside from the delicious taste, they are full of vitamins and antioxidants. 

This recipe for a pie filling is such a versatile recipe.  It can be used as a simple pie filling, as cheesecake topping, or as a sauce for pancakes/waffles.  It can be made with fresh or frozen fruit, and you can combine any berries you have on hand.  I usually do blueberries or strawberries, but if I don't have enough, I'll add some frozen raspberries or mixed berries.

This is the basic recipe for sauce.  To use as pie filling/topping, you will want to double it.



2 c. berries (fresh or frozen)

1/2 c. water, divided

1/4 c. sugar

1 tsp. lemon juice

2 tsp cornstarch

Combine 1 c. berries, 1/4 c. water, sugar and lemon juice in a small sauce pan.  Bring to a boil, stirring constantly.  Turn down heat and simmer for about 7 minutes.  In a small bowl, mix cornstarch with 1/4 c. water, and slowly add to the berry mixture.  Add remaining berries.  Cook on medium heat for another 3 minutes.



 This sauce is wonderful served warm on pancakes and waffles.

Double the recipe and use it to top a plain cheesecake - so much cheaper than that canned stuff, and you know what ingredients go into it!