Make-Ahead Fruit Pie Filling - cooking recipe

Ingredients

3 lbs fruit
2 tablespoons butter
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon or 1/2 teaspoon other flavoring
2 tablespoons cornstarch

Preparation

Trim fruit of peels, stems, leaves and seeds. Cut into 1/2\" wedges or chunks and place in a large skillet.
Add butter, sugar lemon juice, and cinnamon. Cook over medium heat until fruit starts to soften and release it juices, about 4 minutes.
Add more sugar if necessary. Do not overcook.
Cool the filling. Mix in cornstarch.
Spoon into a zipper-lock plastic bag and refrigerate up to 2 weeks or freeze up to 4 months.
Thaw and pour into a 9\" pie shell.
Bake at 375\u00b0F until filling is bubbly and crust in lightly browned, 25-35 minutes.