Keep Ellen Cooking!
Support New Pages!
|
|
|
|
Denise 05/26/19 |
I am doing 3" mini pies for a wedding in September. I have found some recipes for the fruit flavors I like, but the recipes are for cooking and canning the filling. I'm not opposed to that, but I'm wondering if I can freeze the pie fillings instead of canning them after I prepare them? Would that require any changes to the way they are cooked? The guest count is 100 people. Should I plan on 2 pies per person? |
|
ellen 05/27/19 |
If you will tell me the flavors can help with amounts. How well the fillings tolerate freezing depends on the type of fruit and the type of thickener. Tell me more. |
|
Denise 05/27/19 |
I will be making peach, blackberry and apple. Thank you for helping! |
|
Denise 05/27/19 |
I would be using clear jel as thickener. |
|
ellen 05/29/19 |
OK. Clear jel is not confirmed for one specific amount, and not the same for every fruit, so - make small practice batches of each, freeze and cook to make sure you've got it just right. Make no more than 160 pies, half apple, quarter each of the others 80/40/40. |