Pie in a Jar
4 wide-mouth half pint mason jars. Note: You’ll need the type that are short and squatty, they stand about 2″ tall.
1 9″ pie crust. Store-bought or homemade Click here for a recipe.
2 C fruit pie filling, canned or homemade*
*If you’d like to make your own pie filling, mix about 2 C of any diced fruit with 2 T sugar (depending on desired sweetness) and 2 T flour (more if fruit is extra juicy, less if it’s on the dry side) Add seasonings such as cinnamon or ginger to taste.
1 T melted butter
1 T granulated sugar
optional: small cookie cutters
Make sure your jars are clean and dry. Roll out a portion of your pie dough so it’s about 1/8″ thick and about 7″ x 7″. Use the screw-on ring from your jar lid to cut 4 circles out of the dough. Set these circles aside. Divide the remainder of your dough into 4 equal parts. Use your hands to gently press pieces of dough into the jar so it completely lines the inside of the jar, all the way up to the top.
Fill each jar with about 1/2 C pie filling.
The circles you cut out previously will be the tops of the pies and will need a vent. Either cut a slash in the middle or use a small cookie cutter to cut out a shape. Place the shape on the top of the pie, slightly off of where you cut it so there is a hole for steam to escape.
Brush top of crust with melted butter and sprinkle with granulated sugar. Place metal lids and rings on the jars and tighten.
These jars may now be stored in the fridge for a day or two, or they can be placed in the freezer for several months.
To bake frozen pies: Remove metal lids and rings from jars and place jars on a baking sheet. Place baking sheet in a cold oven and turn heat to 375 degrees. Bake for 45-60 minutes until tops are golden brown. Remove from oven and let cool for 10 minutes. Jars will be hot. Eat right out of the jar or remove and place on a plate.
To bake non-frozen pies: Follow the same steps as above, only preheat oven before putting pies in.
*you can check us out on “Our Best Bites” Food Blog www.ourbestbites.com