Pie in a Jar

I got this idea over at Not Martha and decided to try it out.  I made a bunch of them and stuck them in the freezer.  Of course, halfway thru I started coming up with other ideas…mini pies, mini tarts, mini mini mini.  There’s just something intimate about miniature food.  It’s all yours.  You don’t have to share it. 

Anyway…here’s how I did my pies.  I used apple and cherry pie filling and totally cheated with ready-made dough.  You can use just about anything.  The possibilities are endless!

To prevent wasted dough, I made a pattern of sorts with parchment paper.  I took a large piece and stuck in down into the jar, leaving room for a crust.  (I used the really small jars):

Cut out a circle and try to find a bowl approximately the same size to cut the dough:

Gather the dough up like a beggar’s purse and place inside jar, pushing the dough into the bottom and up the sides.  Be sure to leave enough dough at the top to seal the crust:

Fill about halfway up the jar with whatever filling you’re using:

Use a glass slightly larger than the jar’s lid to cut the top crust.  Cut some slits/holes in top to let out steam.  Place the round on top of filling and seal the edges.  Be as fancy as you wanna be:

At this point you can put the lid on and stick them in the freezer.  (Thaw completely before baking.) 

To bake, preheat oven to 375 degrees.  Place jars in a muffin tin. 

Bake 35-40 minutes or until crust is golden brown. 

You can do one of two things here.  Eat it smack out the jar or remove it from the jar.  If you’re taking it out, let the pie cool in the jar about 15-20 minutes and run a butter knife around edges.  You can then easily remove the pie and place it on a little plate and ooohhh and aaahhhh over its total cuteness:

I had some dough and filling scraps left so I made a couple of little pies baked in ramekins. 

Now I bid thee…go forth and consume carbs and sugar.