These little pies are delicious. I first saw the idea at Our Best Bites and knew I had to try it. I even had a bunch of Northern Spy apples at home just waiting to be made into pies.
But I didn't have the proper jars. They need to be one-cup, wide mouth jars with straight sides. The straight sides are important because without them, you won't be able to get all of the delightful pie goodness out!
I looked at prices online for these jars and was disappointed that nobody had them on sale and that they were approximately a dollar a jar. I thought that seemed steep, but my husband pointed out that I will have the jars forever and I spend more than a dollar on tea, that is gone after a short while, each week when I meet my friend. (Every Monday I spend $1.35 on a tea and meet my friend for an hour or so) So, with that, we went out and bought a dozen jars!
I got to work and made some pie crust dough. One quarter of a single crust recipe appears to be what these jars take. You don't even have to mess with rolling the crust out. I just took a ball of dough and pressed it into my jars. Pressing it along the bottom, then up the sides. Next batch, I will make the dough reach a little higher, I went as high as the bottom of the threads for the lid. I will also remember to save a piece of dough for the top of the pie!
Next, I made my filling. I got this recipe from my daughter who just has it written down so I have no idea where it came from. I diced the apples since they were going into a little jar, rather than slicing them like you would normally do for a pie. I used four small apples. Once the apples were peeled, cored and diced, I added a ½ Tablespoon of lemon juice, 6 Tablespoons of sugar, a ½ Tablespoon of cornstarch, a generous ¼ teaspoon of cinnamon and a sprinkle of nutmeg. I mixed that all together and spooned it into my jars, pressing it down gently to fit more in.
I placed my (pathetic excuse for a) top crust on my little pies, placed the jars on a baking sheet and placed them in a cold oven. Then I turned the oven on to 375 degrees. Once it reached that temperature, I set a timer for 45 minutes.
After 45 minutes, I had adorable, fully cooked pies! There isn't enough room on the top of the jars for a good sized scoop of vanilla ice cream, so I added a little spoonful to look pretty, then gave everyone a little bowlful on the side.
While these are no substitute for an actual, full sized apple pie, they are a great little treat! A full size pie has more filling per slice than these little jars do, but that was the closest thing to a complaint that I heard.
Apparently, you can make these, put the lid on the jars and freeze them, unbaked. Then when you want a treat, Pull them out of the freezer, remove the lid and place them on a baking tray. Then you just put them in a cold oven and set the temperature for 375 and bake them for an hour, starting to time them when the oven heats up. I am going to try that in the next couple of days. I'll let you know how they work! And when I report back that they were amazing, I am going to make a dozen and freeze them for later. Pin It