Really depends on the filling. Pumpkin is based on canned pumpkin, but the rest is added at home; apple we make at home; blueberry and similar we use frozen fruit. Yes, lemon or cherry usually comes from a can, though homemade lemon isn't bad to make. Cherries are super expensive, and the canned stuff (with some cinnamon added) tastes fine to me. Of course, this comes from the house where my sister makes her own whipped cream, pastry cream, sandwich wraps, and other things one normally buys pre-made, so maybe I'm biased toward homemade solutions. > On Nov 12, 2015, at 14:04, janbrown via Cookinginthedark > <[email protected]> wrote: > > I have never used canned pie filling because I am not a big fan of canned > fruit. > Apple pie takes about 4 cups of peeled and diced apples, cup of sugar, bit of > corn starch cinimon, nutmeg or whatever spices you like. > Pumpkin is 1 can of pumpkin > 1 cup sugar, 2 eggs, 1 cup milk evap milk or cream and 2 tbsp pie spice or > whatever you like. > I like to omit the milk and add two more eggs. > It is more dense but I like it that way. > > Sent from my iPhone > >> On Nov 12, 2015, at 9:01 AM, gail johnson via Cookinginthedark >> <[email protected]> wrote: >> >> I'm interested in making homemade pie filling. >> Anyone have an recipes they like? >> What is the cost difference between making it yourself and buying the can >> varieties? >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark
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