Wheat Flour – Pie Filling Thickener. Add apples and return to a boil. Wheat flour is a very stable thickener for pie fillings. We use the pumpkin to make the most wonderful pumpkin cupcakes with cream cheese icing & we also feed it to our boxers on a regular basis.I ordered 6 cases & they were delivered perfect, no dents at all. Well, I was just joking. It is so delicious as a filling for strudel or cookies. I really like this stuff, I homebrew my own wine and wanted a pumkin wine, but i wanted a true pumkin wine not a flavored wine. Makes enough cream cheese frosting for a 2-layer cake. Make this Apple Pie Filling from scratch with just a few ingredients, on the stovetop. Refrigerate after opening, stays fresh for 3-6 months, Easy to fill pastries and pies with convenient squeeze tube bags, These pastry fillings do not soak into cakes, Excellent for pies, pastries, cookies, tortes, and between cake layers. Unlike the first two, Lucky Leaf's filling had a key component of quintessential cherry pie: tartness. I'm not a professional cake baker, but people at the wedding were asking where the cake came from. Credit: ), the filling sets beautifully because of the corn starch, and the taste is delicious without anything artificial. The apple version is similar: "apples, water, sugar, corn starch, natural flavors, lemon juice, spices." And the onky listed ingredient is Organic Pumpkin, Frontier Cocoa Powder, Dutch-process Certified Organic, Fair Trade Certified, 16-Ounce Bag. Each of these components work together to make the fruit stand out while helping the liquid components set into a filling that holds its own shape. If you’re looking for the best apples for apple pie and you don’t want to dig too deep, go ahead and pick up a bag of Granny Smiths. Pack of 12 15-ounce cans (total of 180 ounces). The price has jumped to $16 per case since last Friday so I will wait until the price goes back down again before I order more.I thought I would share my recipe since I mentioned it Pumpkin CupcakesPumpkin cupcake recipe with optional cream cheese frosting.INGREDIENTS:2 1/4 cups all-purpose flour, or your favorite flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/2 cup butter, softened1 1/3 cups sugar2 eggs, beaten until frothy1 cup mashed cooked or canned pumpkin3/4 cup milk3/4 cup chopped walnuts or pecansPREPARATION:Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. The trendy haircuts you’ll be seeing everywhere next year. https://www.crazyforcrust.com/moms-classic-pumpkin-pie-recipe So, it was a hit. I didn't want the can to go bad once opened since I only use a teaspoon a day so I just take freezer bags, fill them up with about 3 heaping tablespoons each (about a week's worth for my dog using a teaspoon a day), flatten them and get all the air out and freeze them so it doesn't go bad and then I take out a bag once a week and put it in the fridge to use once a week in my dog's food. Overall, we're sure you'll be just as happy with this line of pie fillings as we are. Take this price and divide it by 12 months and it's pennies a month as opposed to $5 - $15 or more a month. Boy was I happy after reading all of the reviews of others that had a bad experience. https://www.tasteofhome.com/recipes/favorite-chicken-potpie Pie Filling … Folks, that's as close to homemade as you can get from a can! These unnatural characteristics come from artificial flavors and food dyes used to "enhance" a filling. I love this stuff! 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