Pies 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.

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.

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.

PIE-IN-A-JAR

Steps:

• Make the preferred pie crust recipe.
• Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
• Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
• Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
• Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
• If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven