I’ve been doing a lot of pie baking lately (while working on the Pie Recipe Kindle book). Quite often I end up with more pie filling than I need. Rather than risk overfilling my crust and making a big mess in my oven, I take the extra, put it in an airtight container and store it in the fridge for up to a week.
When I fix my oatmeal in the morning, I just had a big spoon full of pie filling to turn it into a yummy breakfast treat. Today for example, I enjoyed some yummy apple pie oatmeal.
Give it a try. Pretty much any cooked pie filling will work. Just don’t add anything uncooked that contains egg (think sweet potato pie filling for example).
You can add the filling after you cooked your oatmeal or stir it in before microwaving the instant kind. Either way you’ll end up with a delicious flavored breakfast treat.
Good tip!
I sometimes make crumble if I have extra pie filling, but don’t want to make a crust.
When I have extra apple pie filling, I make an oven baked apple pancake with it. I completely forgot where I saw this recipe, but place the apples in the bottom of an iron skillet or oven safe baking dish. Pour your favorite pancake batter over and bake. I would say 350F till the top is golden brown. Turn it out onto a serving tray and slice like a cake, or dish it up out of the baking dish. My husband is a tough customer sometimes, but he really enjoyed this dish. You can also take extra filling and make turnovers with thawed puff pastry. Freeze them and pull out what you need.
Pie filling makes a great pancake topping too!
What a wonderful idea! One of my children loves blueberries (especially blueberry pie filling!) but won’t eat oatmeal or cream of wheat. Maybe if I spoon a little pie filling into it, she’ll give it another try!
Yes, Sara, please do try it and let us know.