Preheat the oven to 375 degrees and add
the rest of the filling ingredients to the baking dish with berries and mix everything together.
This year, I took a note from Pies «n» Thighs and let the apples sit with
the rest of the filling ingredients overnight.
Add
the rest of the filling ingredients and process until it comes together into a paste.
In a large pan add your coconut milk, diced apples, diced pears and
the rest of your filling ingredients and bring to the boil.
Then, mix
the rest of the filling ingredients, including the pumpkin purée.
Add
the rest of the filling ingredients and beat just until smooth and creamy.
Add in
the rest of the filling ingredients and blend until the mixture becomes a smooth puree.
Add in rice and
the rest of the filling ingredients and mix well.
Add
the rest of the filling ingredients and stir.
Oil a medium - sized baking dish or a 9 -10-inch cast - iron pan and combine
the rest of the filling ingredients in the pan.
This year, I took a note from Pies «n» Thighs and let the apples sit with
the rest of the filling ingredients overnight.
In a large mixing bowl, toss together the hulled strawberries with
the rest of the filling ingredients.