Lately, on more than one occasion I’ve read about or heard mention of things baked in mason jars. I’ve read about cupcakes, cobblers, even quick breads. The idea of having the perfect personal portion to pop into the oven seems so genius to me. Then I heard about pies baked in little jars and I was sold! I absolutely needed to give this concept a try.
Recently one of my favorite food bloggers, Paula from Bell’Alimento created a post on Babble which was a pint size (actually a half pint, technically) cherry pie. She used a refrigerated pie crust and canned cherry pie filling which couldn’t have been any easier! In just a short time and with minimal effort… Viola! Pie!
I went ahead and gave Paula’s two ingredient pie in a jar a try. I also created a mini version of my Dutch Apple Pie. I skipped the crumb topping that I normally make and went with a top crust in this case however, I think a crumb topping on these little pies would be delicious also. When summer arrives, I’m definitely going to make mini peach pies. I can’t wait! HB already put her vote in for blueberry pie the next time we make these. The miniature pie possibilities are endless!
In no time at all, I had a bunch of little personalized pies ready to go into the oven… or the freezer. Yes, you can create these pies in their jars then pop the lids on and into the freezer they go. The next time your sweet tooth demands a little something, just take a pie out of the freezer and bake. Also, what a great quick dessert idea to have in your freezer for unexpected dinner guests! Oh, and no plates to wash… You can just eat these little delights right out of their jar.
Little pies made in mason jars for the perfect personal portion.
- 8 (4 oz.) glass canning jars
- 2 refrigerated pie crusts
- 2 apples
- 1 Tbsp lemon juice
- 1/2 c. sugar
- 1/2 tsp cinnamon
- dash of nutmeg
- 2 Tbsp flour
- 1 Tbsp butter, cut into small pieces
- Preheat your oven to 375 degrees if you're baking them immediately.
- Combine the ingredients apples through flour. Set aside.
- Roll out the dough a little bit. Using the top of one of the jars, cut out 8 dough circles and set them aside.
- Press pieces of the remaining dough into the jars to form a crust inside the jar.
- Fill the pie crust with a few tablespoons of your desired filling. Top each pie with a small pat of butter.
- From the reserved pie discs, cut a few slits to allow the pie to vent or use a small decorative cutter to cut out a small design.
- Top the pies with the discs and crimp the sides. Then you're ready to bake or freeze!
- If baking immediately, bake at 375 for 35 minutes.
- If baking a frozen pie, place the pies in a deep baking dish and place the dish into a cold oven. Turn the oven to 375 degrees and bake for 45 minutes or until crust is golden and filling is bubbly.
If baking, consume within 2-3 days and keep refrigerated. If freezing, assemble and do not bake them. Simply freeze them until you're ready to consume them and bake them at that time.