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Recipe: Making the perfect pie filling

Allison Carroll Duffy shows 207 how to make a strawberry rhubarb pie filling.

PORTLAND, Maine — Allison Carroll Duffy is the author of Preserving with Pomona's Pectin. She joined the 207 kitchen to show the best way to make preserves.

RELATED: Making preserves at home

The recipe calls for the following ingredients:

  • 1lb strawberries
  • 1lb trimmed rhubarb stalks
  • 1 1/3 cups sugar
  • 2 1/2 teaspoons Pomona's pectin powder
  • 2 tablespoons lemon juice
  • 2 teaspoons calcium water


  • Rinse strawberries and remove stems. If strawberries are large, slice each in half. Set aside.
  • Rinse rhubarb, slice stalks lengthwise into strips, then cut into small pieces — approximately 3/4-inch dice. Set aside.
  • In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
  • In a large saucepan, combine rhubarb, water, lemon juice, and calcium water. Cover, then bring the mixture to a boil over the highest heat. Cook at a low boil, still covered but frequently stirring, for about 1 minute, until the rhubarb has softened somewhat. Add the strawberries, then return the mixture to a boil over the highest heat, frequently stirring, until the liquid in the bottom of the pan is at a rolling boil and the strawberries are steaming hot. Continue to cook at a low boil, still covered, for 30 to 60 seconds, frequently stirring, until the strawberries are just beginning to soften and release their juices.
  • Bring the fruit mixture back to a boil over high heat. Slowly add the pectin-sugar mix, stirring constantly. Continue to stir vigorously for one to two minutes to dissolve pectic while the pie filling comes back to a boil. Once the pie filling returns to a full boil, remove the pan from the heat.

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