Pie In A Jar Recipes

APPLE PIE IN A JAR

Steps:

• Place a rack in the bottom of a large stock pot. Fill pot with hot water. Sterilize 7 1-quart canning jars, 7 lids, and 7 rings by placing on rack, jars upright. Bring water to a boil. Boil 10 minutes. Remove with a holder and allow jars to air-dry. Save water for processing apples.
• Combine sugar, cornstarch, cinnamon, nutmeg, salt, and water in a large saucepan. Place over high heat and cook until thick and bubbly, stirring frequently. Remove from heat and stir in lemon juice.
• Tightly pack apples into sterilized jars. Slowly pour syrup over apples, covering them completely. Gently tap jars on countertop to allow air bubbles to rise. Screw lids on jars.
• Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Add more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

TRADITIONAL PECAN PIE IN A JAR

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
• Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
• Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
• Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
• Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

PIE(S) IN A JAR

Steps:

• 1. Here is what you need to know to make these charming Pie in a Jar's for your friends, or you know... for yourself. The jars that you would be looking for are jelly jars, more specifically, a 4-8 oz jelly jar. Any jar that is intended for canning use will be oven safe because they are made to withstand heat. A lid is not imperative, however, it can be useful, especially if you intend to transport the pie, or if it needs to wait for some time in the refridgerator. I adore the wide mouth pint size for these. You will also need pie crust. If you choose to use premade pie crusts, a 9 inch pie crust will do approximately four jars, unless you are using a recipe that calls for both a top and bottom crust, and then one 9 inch pie crust will do two jars. Of course you can use your own recipe for pie crust, these are just approximations for us corner cutters. You will need your intended filling, whether it be a fruit, cream, or whatever you choose.
• 2. Here is the general how to. Using about a fourth of the pie crust, squish it into the bottom and up the sides of the jar, using your fingers. If the dough tears, do not worry, just use your little fingers to cram it all around and seal up any tears by pinching and squishing. Do not go all the way up to the lip. If you go all the way up over the lip the crust will break when you are attempting to put a lid on the jar. If your jar requires a top crust, use the jar ring as you would a cookie cutter to get the right size topper, seal the edge by crimping. Next, add your filling. Then top with your second crust as needed. You can get all fancy at this point and do a decorative dough leaf if you want. Each jar will require about a half cup of filling. Now bake according to your filling directions. I find it more successful to set the jars on a cookie sheet before it goes in the oven to avoid certain disaster.
• 3. Keep an eye on your little beauties while baking, just in case they get done early. If you are doing a pie that does not require cooking, such as a pudding pie, cook according to crust directions and then fill with prepared filling. Now, resist the urge to eat these straight out of the oven, you could burn yourself! Give it a few minutes at least.
• 4. HERE ARE SOME ADDITIONAL TIPS: You can prepare these ahead of time and let them freeze, then thaw before baking. This could be helpful if you are preparing them as a gift to your *cough* self. When the pies are ready, I suggest you wait to lid them until they are relatively cool to avoid moisture being trapped under the lid, giving you soggy crust. You can add whipped cream after cooling as well, but only do this right before serving, as it could also make your crust soggy. Also, I would recommend letting the jar defrost and thaw before putting it into a hot oven, jars are made to withstand high heat, however, I don't know how a frozen jar will do when popped into a hot oven.

PIE IN A JAR

Steps:

• Roll the pie dough into two 13-inch circles (you will need to do this even if using storebought). Using a bowl that is 61/2 inches in diameter at the top as your guide, cut two 61/2-inch circles on each piece of dough; these are for the bottom crusts. Using the rim of one of the wide-mouth jars as your guide, cut two circles on the remaining areas of each sheet of dough for the top crusts. Gather the scraps and gently reroll into another 13-inch circle. Cut out 2 more 61/2-inch circles and 2 more tops. (You can cut a tiny decorative hole in the top crusts now or just cut slits in the crust after you put them on the pie.) Lay one of the large (61/2-inch) circles on a flat surface, then gather the edges loosely together so you can fit it into one of the jars. Carefully press the dough into the bottom and around the inside of the jar. Repeat with the remaining jars. Set aside. In a large bowl, toss together the fruit, sugar, flour and cinnamon. Spoon 3/4 cup filling into each dough-lined jar. Dot each with a little butter and place the small circles of pie dough on top (be sure to fit the top crusts inside the jar so you can put the lids on). Gently press the edges of the top and sides together. Place lids and rings on each jar and refrigerate or freeze until ready to bake. To bake from refrigerated, preheat oven to 400 degrees. Remove lids and rings. Place pies on a parchment-lined baking sheet. If you like, brush tops with milk or cream and sprinkle with sugar. Bake for about 50 minutes or until the crust is golden brown and the filling is bubbly. Check halfway through to make sure the edges of the crusts aren't browning too much. If they are, spray the rings with nonstick cooking spray and gently set on top to shield the crusts from heat. To bake from frozen, follow the same instructions but preheat oven to 375 degrees and bake about 1 hour 10 minutes.

APPLE PIE IN A JAR

Steps:

• Peel and slice apples.
• Fill quart jars with apples leaving 1 inch head space.
• Be sure to pack the apples in there, put a few in and smosh down with the handle of a wooden spoon, then a few more and repeat.
• Make syrup by combining sugar, cornstarch, cinnamon, nutmeg, and water.
• Cook until thick.
• Add lemon juice.
• Pour syrup over apples in jar, leaving 1/2 inch headspace.
• Be sure to run your plastic spatula around the inside of the jar to get the air bubbles out.
• Place the lids on and screw the rings down just finger tight.
• Process 20 minutes in hot water bath.