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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.
- 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
OPTIONAL CRUMB TOPPING
- 1⁄4 cup brown sugar
- 1⁄4 cup flour
- 2 tablespoons oats
- 1⁄4 tablespoon cinnamon
- 3 tablespoons cold butter
- 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.