I would like to create a pie filling for my ''Hand-Pies'' at home wherein the fruit has been broken down and softened up to a somewhat runnier jam-like sauce/consistency. This type of filling is usually found in pastries like Guava pastries or Toaster Strudels (first picture) as opposed to the whole-cut up pieces of intact fruit suspended in a glob like most commercial pies (second photo).
Can anyone give me some clues on how I can get close to achieving this? Guava pastries usually use paste, and for something like Blueberries just isn't an option. The filling doesn't seem to be exactly like jam either.