Mini Mason Jar Pies Recipes
BLUEBERRY-PEACH MASON JAR LID PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
- Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
- Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
- Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
- To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.
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- Make the pie filling. Begin by combining the thawed cherries and cherry preserves in a small skillet or saucepan over medium heat. Cook, stirring occasionally, until the mixture begins to bubble.
- Prepare crust. Remove the pie crust from its packaging and allow it to sit out at room temperature for 15-20 minutes. Then, carefully unroll and lay flat on a piece of parchment paper.
- Mold the bottom crust. Using the smaller, 3-1/2-inch dough circles, gently press them into a standard canning jar lid. Leave at least 1/4-inch of pie dough hanging over the edge of each jar lid.
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2.8/5 Total Time 1 hr 10 minsServings 6Published 2020-05-28
- Make the Filling: Preheat the oven to 400°F. Have ready six ¼ pint (½ cup) mason jars on a baking sheet.
- In a large skillet, melt the butter over medium heat. Add the apples and sauté until nearly tender, about 5 minutes. Add the sugar, flour, cinnamon, ginger, cloves and vanilla extract, and sauté for about 2 minutes more. Let the mixture cool to room temperature.
- Assemble the Pies: On a lightly floured surface, roll out the pie dough until it is flat and slightly thinner than it originally was. Cut the dough into six 3-inch circles and six 2-inch circles.
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- Preheat oven to 375°F. Unroll pie rounds. Using a 4 1/2-inch circle cutter, cut 4 circles out of each pie round; discard scraps or save for another use.
- Ease 4 of the circles into four 3 1/2-inch large mouth lids. Fill pies with jam and fruit. Lay remaining 4 circles on top of fruit. Use your fingers to fold pastry under, even with the edge the lid. Crimp edges using your fingers or a fork. In a small bowl combine egg and 1 tablespoon water. Lightly brush pies with egg mixture. If desired, sprinkle pies with coarse sugar.
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