Making a pie with your home-canned filling
The pie filling is already cooked, so your focus should be on the crust.
For a single-crust pie, place dough in pie plate. Blindbake a homemade or premade crust (filling first with pie weights) at 425 degrees for 15 minutes. Remove shell from oven, remove pie weights (or beans). Add filling. Bake at 350 degrees an additional 20 minutes.
For a regular double-crust pie, place homemade or premade crust into bottom of pie plate. Add filling. Place top crust over filling and pinch edges closed. Poke or slice small air vent holes in top of shell. Sprinkle top with 1 tablespoon of water, then 1 tablespoon granulated sugar.
Bake at 425 degrees 10 minutes, then reduce temperature to 350 and continue baking 30 to 40 minutes, until lightly browned.
For a crunchier double-crust pie, blind-bake homemade or premade crust at 425 degrees for 15 minutes; reduce temperature to 350. Remove shell from oven, remove pie weights (or beans). Add filling. Place top crust over filling and pinch edges closed. Poke or slice small air vent holes in top of shell. Sprinkle top with 1 tablespoon of water, then 1 tablespoon granulated sugar. Bake at 350 degrees 30 minutes.
For a lattice-topped pie, follow directions for either double-crust pie.
Making a pie with your frozen pie filling
Defrost filling. Then use in the same way as the canned filling instructions.
If entire pie is frozen, remove pie from freezer bag. Sprinkle top with 1 tablespoon of water, then 1 tablespoon granulated sugar and place into oven set to 425 degrees. Bake 20 minutes, then reduce temperature to 350 and continue baking 30 to 40 more minutes until lightly browned.
This recipe also can be used to make peach pie filling. Peaches must be peeled before using. To peel peaches, in small batches, submerge in boiling water 2 minutes, then remove and place in ice bath. When cooled, slip skins from peaches, remove pits and slice.
Blackberry, blueberry, strawberry, chokecherry, ground cherry and raspberry variations also are possible.