When I first saw this idea, it said this was a "single serving" pie -- yeah, it can be, but it really is a lot of dessert! Not that I wouldn't have any trouble eating it . . .it just wouldn't be in one sitting! Last night, all 4 of us enjoyed this dessert and we were satisfied (yeah, I keep telling myself that . . . . just a bite, that's enough!)
I've copied the real directions from some website -- I don't remember from where, but her name was "April, from Albany, GA." So, thanks Abby! I get the impression she was a contest winner! I think she's a winner because we have a new treat now!
|Smushing the pieces of dough into the jar.|
This concept is rather simple. Instead of a large pie, you're making a miniature one.
Line your canning jar with preferred dough, leaving enough at the top for a fold-over crust.
Fill will desired pie filling (apple, cherry, pecan, peach, berry, etc.).
If you're doing a double crust, cut out a circle of dough with the jar ring (this will sit on top of the pie filling). Make slits in dough for steam release. Pinch and seal the top edges.
Jar lids can be replaced and the pies can be frozen. Be sure to thaw completely before baking.
|All done! Don't forget to put the crust almost to the top! |
If you're doing a "double crust" you'll need to let your
bottom crust hang over the jar rim so that you can pinch
the two crusts together.
To bake: Preheat oven to 375 degrees F. Place individual jars in a muffin tin. Bake 35-40 minutes or until crust is a golden brown.
Let cool about 20 minutes. These pies can be eaten in the jar or inverted onto a plate.
Here are a few tips:
- use 1/2 pint canning jars
- use wide mouth jars, it's easier to work with!
- try to find 1/2 pint jars that are "straight" on the sides. Mine are not so I have to work with the indention.
|We added our filling almost to the brim! We smushed it in there|
so that it would be nice and full!