This pie filling was introduced to me by one of the ladies at our church when I was first married - it is a bit fresher than a traditional cooked pie filling - perfect for a hot summer day when you want something chilled and fresh - place it in a precooked pie shell, or layer it with whipped cream. It's terrific! Servings 8 Prep Time 10 Cook Time 10


3/4 c cold water 3 Tbsp Better Batter Gluten Free Flour pinch of salt 1 C granulated sugar 5 c fresh berries or ripe stone fruits, such as peaches


Wash and prepare fruit - if using stone fruit make sure to peel and dice into 1/2 inch pieces. In a saucepan, whisk together Better Batter FLour, sugar, and salt - whisk until evenly combined. Add 3/4 c water and 1 c fresh fruit and stir together until very evenly combined. Bring to a boil over medium high heat, then boil for 2-3 minutes, or until the mixture thickens and deepens in color (it should start out cloudy and clear somewhat while boiling). Remove mixture from heat and allow to cool completely. When mixture is completely cool, pour over the remaining 4 c fresh fruit, and stir gently until all fresh fruit is coated. Place in a cooked pie shell, or serve with whipped topping (or both)! You may service immediately or chill for later.