Now this was one easy easy project, that turns out to be such a cute gift, especially for visiting teachers or college students.
How to make a Pie in a Jar
Wide-Mouth Jars: You want short, squatty ones with sides that go straight up and down from top to bottom.
1. Roll out a 1/4inch thick piece of dough into a 8x8 inch square. Using the metal ring from the top of your jar as a cookie cutter, cut out 4 circles of dough.
2. Use the rest of the dough to line the jars. Break the dough into small pieces and press them along the inside of the jar, making sure the dough is pressed all the way up to the top of the jar.
3. Combine prepared fruit, sugar, flour, and seasoning. Fill the pies. Each pie will hold approximately 1/2 cup of pie filling.
->We made apple pies!
(Apple Pie Filling:
2 cups diced, peeled tart green apples
1 tablespoon fresh lemon juice
2 tablespoons sugar
2 tablespoons flour
1/4 teaspoon cinnamon
1 tablespoon butter, chopped into small pieces and divided among four pies
Toss all ingredients together and stir to combine. Divide mixture among the pies and dot the pies with butter)
4. The dough circles you set aside will need vents so steam can escape. Use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. When your topper is ready, slip it onto the top of the pie. Gently press down so the edes of the circle are completely inside the jar. Use your fingers, or a fork, to press the dough from the top into the dough on the edges of the jar to seal. If desired brush the top with a little melted butter and a sprinkle of sugar.
And again, wallah! Such easy gifts. It's like a personal serving of apple pie!
Once finished the pies can be kept in the freezer for 2-3 months.
To cook from frozen, remove pie from freezer and place on a baking sheet. Remove both the metal ring and the metal top. Place the pie in oven and then turn heat to 375 degrees F. Bake for 50-60 minutes or until tops are golden brown.
I have to give all the credit however to "Our Best Bites" by Mormon Mom's in the Kitchen: Sara Wells & Kate Jones. It's a great cookbook! Check it out!
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