Friday, February 25, 2011

Pie in a Jar

I KNOW right!? (Did you just start salivating? You're supposed to.) If you are not a pie fan, these will make you one. Seriously. By the way, these were so not my idea, so I feel okay bragging about how delicious they are.

Ever since I discovered these I have been borderline obsessed. I have made about 3 batches and given... ummmm not that many away.
The genius behind these beauties is that you can freeze them and when you're craving something sweet, you can bake a single serving of pie instead of an entire pie (I dunno about you, but when I bake an entire pie, I end up eating the whole thing).

Genius right?

Unfortunately, the whole moderation theory goes to mutt if you pull one of these out every single day and eat one...

(Took me a couple weeks to figure that one out).

Also, these make the most perfect little gifts. Just a little treat of something sweet to bring a smile to someone's face.

Pie in a Jar Directions
                                                  Recipe from: Our Best Bites

To make these you will need to buy some wide-mouthed canning jars. Those are the short fat ones, not the tall skinny ones. Mine are 8oz./half pint size. I got them at Winco for about $9.50 for 12. Make sure you wash/sterilize them before you begin.

1. Make your favorite pie crust. (I promise this step is not hard AT ALL! Just make sure you have a pastry blender. If you have no idea what that is, you can get one from walmart for like 5 bucks. They look like this.)

If you need a great basic pie crust recipe, here is my momma's:
This makes a double crust pie, or about 6 jar pies.

-2 cups flour
-1 tsp salt
-2/3 cup butter flavored shortening
-up to 6 tbsp cold water

Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly. Mix in water, one tbsp at a time by lightly tossing with a fork. Add only enough water to form mixture into a ball.

When the pie crust is ready, just take little pieces and just stick them in the bottom and all the way up the sides of your jars.

2. Make or buy pie filling. I used canned raspberry filling for mine (Thank you Macey's). I also did some homemade apple ones, but I'll be honest... they just weren't as good as the raspberry. Homemade is not always better. Yes, I just said that. Fill your unbaked crusts with filling. Leave enough room for a crumble at the top. If you fill them too high, they will overflow when they bake.

3. Make a crumble to top off your pies. Here's the recipe I've been using:

-1/4 cup brown sugar
-1/4 cup flour
-2 tbsp oats
- 1/4 tsp cinnamon
-3 tbsp butter

Combine sugar, flour and cinnamon. Cut in the butter. (Use your pastry blender again!) Stir in the oats.

Top your pies with crumble, attach lids and rings, and freeze! When you're ready to bake them, preheat the oven to 350 degrees. Bake them from fresh for 45 minutes, or from frozen 55-60 minutes. You might want to put a cookie sheet underneath them to stabilize them and to catch drips just in case they boil over. (Mine never have)

If you would rather switch out the crumble for a double crust jar pie, just roll out some of your pie dough, and use the jar ring as a cookie cutter. Top your filling with the circle of dough and use your fingers to smooth and attach it to the sides of the jar. If you do the double crust method make sure you make some slits in the top or use a cute cookie cutter to cut out a little vent (my favorite!) Sprinkle with cinnamon sugar.

(IMO the crumble ones are better!!)

VERY IMPORTANT: Let these babies cool for as long as you can handle it, but eat while they're still warm. It is absolutely essential to top these with a scoop of vanilla bean ice cream. Whatever you do... do NOT skip this step. (And I'm talking quality vanilla BEAN ice cream here, not just regular artificial vanilla. It makes a difference, I swear.)

Enjoy your pie!
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Jannifer said...

This is adorable! Love it!

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