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Ingredientes
- Hereâs 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 itâs pretty dry)
- 1 T butter (divided between the pies)
- Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)
- Crumb Topping (for 4-6 pies)
- 1/4C brown sugar
- 1/4 C flour
- 2 T oats
- 1/4 T cinnamon
- 3 T cold butter
- Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
Direcciones
- Step 1: Pie Dough
- The first thing youâll need is dough. You can use any pie dough you like. Hereâs 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 youâre really in a pinch, even a store bought crust will do.
- 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 thereâs no rolling required! Just take little pieces and press them in. Make sure itâs pressed all the way up to the top of the jar, or pretty close to it.
- Step 3: Fill âer up
- Youâll 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.
- Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kateâs 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 âlidâ 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. Oooh, I just saw this yearâs set has an acorn in it! I might have to get that one tooâhow cute is that little acorn??! My little maple leaf is pretty darn cute, too.
- 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 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.
- Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.
- And I couldnât help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)
- ** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!
- Step 5: Freeze âem!
- Ready for this? When your pies are all done and topped, place metal lids back on and seal them tight.
- Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness. Youâll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.
- Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or itâs Thursdayâ¦I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.
- Step 6: Bake âem
- Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that Iâve baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So itâs different than putting any olâ piece of glass in the oven. They bake just fine!But if youâre freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If youâre really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If youâre baking them fresh and not frozen they take about 45 minutes.
- Depending on your filling you can pop them right out of the jar and onto a plate l
- Or just eat them right out of the jar. Thereâs something way more fun about eating it right out of the jarâ¦
- And if you have oozing cherry filling, that might be the only option!
- Or you can skip the freezing all together and just bake them up for gifts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 597g | |
| Calories 798 | |
| Calories from Fat 146 | 18% |
| Total Fat 16.63g | 21% |
| Saturated Fat 9.91g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 151mg | 6% |
| Potassium 577mg | 16% |
| Total Carbs 162.21g | 43% |
| Dietary Fiber 9.6g | 32% |
| Sugars 112.93g | 75% |
| Protein 7.3g | 12% |
