These are individual-sized pies made in little glass jars that go straight from your freezer to your oven to your mouth. SO cute. Most people make these with store-bought crust and canned filling. This is the type of jar you'll need.They're half-pint jars, but short and squatty. Mine are made by Kerr. They're stinking cute as is, don't you think? Something about a short squatty jar makes me giddy with the thoughts of fun things I could put inside. Ya know, like PIE. Step 1: Pie Dough
The first thing you'll need is dough. You can use any pie dough you like. If you're 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. 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 close to it.
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! 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!)
Step 4: Top it off
Make sure your "lid" has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. 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, to press the 2 pieces of dough together to seal. Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.
Crumb Topping (for 4-6 pies)
1/4C brown sugar
1/4 C flour
2 T oats1/
4 T cinnamon
3 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly intensifiedStep 5: Freeze 'em!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. You'll 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 it's Thursday...I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.
Step 6: Bake 'em Preheat oven to 375. Remove the metal lids and place frozen glass jars directly on a baking sheet. *If you're worried about the frozen jars breaking in a hot oven, all I can say it that I've baked a bundle of these and never has a jar broken. If you're really worried you can always let them sit at room temp for a bit, but really they should be fine. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're 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. Or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...And if you have oozing cherry filling, that might be the only option!