Single Serving Pie In A Jar Recipes

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SINGLE SERVING PIE IN A JAR



Single Serving Pie in a Jar image

A too cute idea from http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html . This is a great gift-giving idea for a wedding, party favors or everyday. The half pint jars with wide mouth and straight sides can be purchased and/or ordered from your local hardware store, Amazon, Fred Meyer's or a feed store for about $9. Also, keep a lookout at garage sales. The jars are made of tempered glass and can handle the heat. Vary the fillings and it has been suggested making pumpkin or even chicken pot pies. These can be baked immediately, but designed to be baked frozen. Keep the heat high to promote a crisp crust, otherwise a lower heat will melt the butter producing a soggy crust. Don't worry about how long these can be frozen for they probably won't last that long. One more tip, it has been suggested to place a silpat sheet on the bottom of the baking sheet to prevent the cups from sliding around. For best show, allow to cool and pop the pies from the jars onto a serving plate.

Provided by gailanng

Categories     < 4 Hours

Time 1h30m

Yield 4 pies, 4 serving(s)

Number Of Ingredients 17

unbaked double pie crust (homemade or store-bought)
2 cups prepared fruit (apples, peaches, plums, berries, etc. pitted, diced, peeled, etc.)
2 tablespoons sugar (brown or white, more or less depending on sweetness of fruit)
2 tablespoons flour (more if fruit is juicy)
1 tablespoon butter, divided
1 pinch cinnamon
1 pinch nutmeg
1 dash vanilla extract
1 dash almond extract
1 pinch citrus zest
1 pinch salt (all your choice of a dash or pinch for flavoring)
additional melted butter and sugar
1/4 cup brown sugar
1/4 cup flour
2 tablespoons oats
1/4 tablespoon cinnamon
3 tablespoons cold butter

Steps:

  • Wash and dry 4 half-pint tempered glass canning jars with lids.
  • To make the topper, roll out dough and using the ring part as a cookie cutter, cut 4 tops; set aside.
  • Use the remaining dough to line the jars. No need to grease them. Begin at the bottom, pressing pieces together and inching your way up and around the sides sealing gaps. Make sure it's pressed all the way up to the top of the jar, slightly over topping so as to have enough to make a 'rim'.
  • Using 1 tablespoon butter, combine filling ingredients then divide between the jars, about a 1/2 cup per jar. Don't feel tempted to overfill because it will bubble over. Dot a pat of the remaining 1 tablespoon butter on top (about 1/4 tablespoon) over each. Place dough topper directly over filling. It will be large enough that the edge goes up the inside of the jar to the top. Crimp the side and top crust together with fingers to seal. If using optional crumb topping, combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. Smooth dough edges around the rim then divide crumb topping evenly between jars over filling.
  • Make sure your top crust has a vent so steam can escape. Use a knife to make a couple of slits or a tiny cookie cutter for a decorative effect.
  • Brush with butter and spinkle with sugar.
  • Place metal lids back on and seal tightly; freeze.
  • To bake directly from freezer, remove lids and place on a baking sheet, setting aside for oven to heat. Set oven to 375 degrees. Once oven is ready, place in oven and bake for about 50-60 minute or until the tops are golden brown and the fillings are bubbly. If baking fresh and not frozen, cooking time should take about 45 minutes.
  • Filling and jars will be extremely hot; allow to cool. These can be eaten directly from the jar and depending on your filling, these can be popped out of the jar and onto a serving plate for the optimal serving suggestion.

Nutrition Facts : Calories 241.3, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 126.4, Carbohydrate 32.3, Fiber 1.1, Sugar 19.6, Protein 2.2

PIE-IN-A-JAR



Pie-in-a-Jar image

Provided by Kelsey Nixon

Time 55m

Yield 8 jars

Number Of Ingredients 5

Your favorite 2 (9-inch) pie crust recipe
4 cups preferred pie filling, (1/2-cup filling per pie)
4 tablespoons cold unsalted butter, cubed
Melted butter, topping
Sugar, for topping

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

TRADITIONAL PECAN PIE IN A JAR



Traditional Pecan Pie in a Jar image

Traditional Pecan Pie in a Jar has a deeply toasted, sweet, luxurious flavor. Just break through the caramelized, crispy pecan topping to expose the amber-colored rich filling and flaky crust inside. Serve with sweetened whipped cream or vanilla ice cream, if desired.

Provided by Culinary Envy

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h43m

Yield 8

Number Of Ingredients 11

2 cups pecan halves, broken into coarse pieces
1 cup white sugar
¾ cup light corn syrup
¾ cup dark corn syrup
4 eggs
¼ cup butter, melted
1 ½ teaspoons vanilla extract
1 pinch salt
8 half pint canning jars with lids and rings
cooking spray
2 unbaked 9-inch pie crusts

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.

Nutrition Facts : Calories 794 calories, Carbohydrate 97.4 g, Cholesterol 108.3 mg, Fat 44.6 g, Fiber 4.5 g, Protein 8.7 g, SaturatedFat 10 g, Sodium 395.8 mg, Sugar 43 g

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