MAKING BLUEBERRY PIE WITH CANNED 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 medium saucepan over medium-high heat, combine the sliced apples and water. Cook for 6 minutes, stirring occasionally. Add the butter.
• Meanwhile, whisk together the sugar, cinnamon, cornstarch, and nutmeg in a medium bowl.
• After the butter has melted, add the sugar mixture to the saucepan (over the apples). Stir constantly for 2 minutes, or until the sauce thickens.
• Remove from heat and let the sauce sit for 5 minutes.
• After the sauce has cooled completely, store in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months. (Be sure to label and date the container.)