I love mason jars and I love pie - so I guess that means I love love mini pies in mason jars (Did anyone else just have a flash back to 7th grade? No? Ok, moving on). They are really easy to make and can be put in the freezer for an easy weeknight dessert. Use your favorite pie recipe and follow these easy steps:
Use half pint wide mouth mason jars. Wash and dry them.
Make your dough - you do not need to roll it out (I told you it was easy).
Grab some dough and put it in the jar.
Press it to the bottom and up the sides with your fingers.
A nine inch pie crust recipe fills about 5 1/2 jars.
Set your jars aside and make filling.
Make your filling. If you are making apple pie filling then make it first - it gives the filling the chance to sit and sweat some juices out. Notice how I cut the apples pretty small? That was on purpose - they fit in the jar very nicely cut this way.
Fill jars. If you are going to bake them right away then fill them right up to the top but if you are going to freeze them for later leave at least 1/2 an inch for the lid and the topping.
Make your top - I like a french apple pie. You can make some extra crust and use that for the top (use the jar lid as a template).
Yum!! If you are making these for later put the top on and place in the freezer they will be good for a few months (but I know I would eat them way before that!). If you are baking them now, call me so I can come over and enjoy them with you then bake them just as you would a normal pie but reduce the time by about 20 minutes. You can always bake them longer if they are not done.
There you have it - they were amazing!!
And a little note about the pie without the sides - while it tastes just fine the filling does shrink after it cools and it doesn't look very good. I ate it before company came.
**If you make a double batch of (9-inch double) pie crust then that works out pretty well with a single batch of filling and topping - It will make 10 or 11. **