Thursday, February 10, 2011

Pies in Jars

Remember yesterday, we made little cutie pies?  Remember I had some leftover pie dough scraps?  Well, here's what we did!  We made a little pie in a jar!  That's right!  We (as in my sweet girly cherub and I) took the leftover dough, smushed it together and rolled it out again to the right pie dough thickness.  I tore pieces off and we began to smush it into the jar; pressing together the seams.  We lined the jar almost all the way to the top.  Since we weren't making a "2 crust" pie, I didn't worry about saving extra for the top.  We then filled it with the yummy, ooey-gooey filling and baked it for 40 minutes!  It was YUMMY! 

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!
  • using the lids and rings, you can freeze!
  • you can bake in these -- remember, they're for canning, which means the glass can sustain heat!
  • put your jars on a rimmed cookie sheet or cake pan for ease of movement.  Also, I put my silpat on the sheet to keep the jars from sliding.
  • cooking time may vary, trust your instinct if your pie is done or not!

This has got me thinking of ALL the things you could do!  You could make quiche, serve individual casseroles, mini cakes . .. oh!  the possibilities!




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