HOMEMADE PECAN PIE FILLING RECIPES

Steps:

• In a nonstick saucepan, add blueberries and cook over medium heat until they soften and release their juices.
• In a separate mixing bowl, whisk together sugar and cornstarch.
• Add this dry mixture into the saucepan. 
• Continue stirring and cooking until mixture thickens.
• Remove from heat and stir in lemon juice and vanilla extract.
• Pour this pie filling in a jar and let it cool down completely. Then refrigerate and enjoy for up to 1 week. 

Steps:

• In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat; if desired stir in food coloring. , For a lattice-crust pie: Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling. , Roll remaining dough to a 1/8-in.- thick circle; cut into 1/4-in.- wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Bake until crust is golden brown and filling is bubble, 15-20 minutes. Cool on a wire rack.