Pie in Jar

Name: Pie in Jar
Ingredients: Step 1: Pie Dough; The first thing you’ll need is dough. You can use any pie dough you like. Here’s a great tutorial on making a basic crust. That particular recipe will make 4 jars. You can also use the all-butter crust from this post. Or if you’re really in a p; Step 2: Make a topper and line the jar; Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.; Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there’s no rolling required! Just take little pieces and press them in. Make sure it’s pressed all the way up to the top of the jar, or pretty; Step 3: Fill ‘er up; You’ll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.; Here’s the basic recipe (for 4 pies); 2 C prepared fruit (pitted, diced, peeled, etc.); 2 T sugar- brown or white (use more or less depending on sweetness of fruit); 2 T flour- (again, more if your fruit is super juicy like cherries, less if it’s pretty dry); 1 T butter (divided between the pies); Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc); Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate’s Apple Pie and one with fresh cherries and almond extract.; When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T); Step 4: Top it off; Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oo; When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork (as seen above), to press the 2 p; Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.

Pie in Jar was pinched from <a href="http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/" target="_blank">www.ourbestbites.com.</a>

INGREDIENTS

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Step 1: Pie Dough

•

The first thing you’ll need is dough. You can use any pie dough you like. Here’s a great tutorial on making a basic crust. That particular recipe will make 4 jars. You can also use the all-butter crust from this post. Or if you’re really in a p

•

Step 2: Make a topper and line the jar

•

Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Brilliant, right? Cut out the tops and set aside.

•

Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there’s no rolling required! Just take little pieces and press them in. Make sure it’s pressed all the way up to the top of the jar, or pretty

•

Step 3: Fill ‘er up

•

You’ll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.

•

Here’s the basic recipe (for 4 pies)

•

2 C prepared fruit (pitted, diced, peeled, etc.)

•

2 T sugar- brown or white (use more or less depending on sweetness of fruit)

•

2 T flour- (again, more if your fruit is super juicy like cherries, less if it’s pretty dry)

•

1 T butter (divided between the pies)

•

Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

•

Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate’s Apple Pie and one with fresh cherries and almond extract.

•

When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)

•

Step 4: Top it off

•

Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oo

•

When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit, as show in the picture below. Then use your finger, or a fork (as seen above), to press the 2 p

•

Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.

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