I have seen, around the web, pies baked in jars. I thought they were such a cute idea that I decided to make some cherry ‘jar’ pies.
This took a lot of patience when pressing the dough into the jars as I had the wrong type jars. The ones I use were square. I am guessing that the round ones are much easier to form the dough.
I almost gave up and slapped it all into a pie plate. But, I took a deep breath, calmed down and patiently pressed the dough into the jars.
Preheat oven 425°
- For the crust, I used the King Arthur’s All-butter pie crust recipe, but I added 2 tablespoons sugar to the dry mixture (this recipe make 4-8oz. jars).
- One can of pie filling (your choice) or make your own.
- 1 tube of Odense almond paste.
Hint: Using the metal top from the mason jar as a cutter for pie tops, cut out 4 rounds from pie disc. Set aside.
After I lined the jars with the dough (to the top of the jar) I added almond paste to the bottom before adding the filling.
Before adding the filling, shape almond paste into a flat disk and place between wax paper. Roll out a 6″ circle. Cut circles (using a 2″ biscuit cutter) of paste to lay on the bottom of the dough and lightly press.
Spoon filling into jars, lightly press the reserved dough circles on top. Vent for steam. I used a small star to cut out a shape and laid the shape on top of the dough.
Bake in a 425° pre-heated oven for 15, then drop temperature down to 325° for another 30 minutes or until lightly browned on the top and bottom.
Makes 4-8oz. jars
Such a cute presentation!
Update: I forgot to mention the cute little frame that I used for the pie picture. It comes from Super Scrap. Check out all the wonderful freebies over there.
Thank you, Super Scrap, for sharing your talents.