This weekend, I made my very first pie-in-a-jar. If you haven’t yet heard about pie-in-a-jar, well, you really aren’t up with the latest in pie fads, now are you? That’s OK, I wasn’t either until a friend of mine told me about them. Of course, once I heard about pie-in-a-jar, I immediately had to surf the net to find pictures and directions. Props to LlyodandLauren.com and NotMartha.org for the directions.
So, I started with 8-ounce wide-mouth mason jars. I made a standard one-crust pie dough recipe from Page 310. Turns out the 9-inch recipe makes about 3 pies-in-jars. I used the Lloyd and Lauren technique of just smushing the dough around the inside of the jar (after spraying it liberally with butter-flavored Pam. Because everything is butter-flavored in my world). I tried to make the crust as thin as possible, so I held each jar up to the window as I was adding the dough and made the crust thin enough that I could see light through it.
I then took some frozen raspberries from our freezer, nuked them a little bit to take the edge off them, and made the Fresh Berry Pie filling for an 8-inch pie from page 304. This made more filling than I had crust for. I used about a half-cup of filling in each jar, then topped them with a crust circle, cut with the jar lid. Then I just basically tried to roll down the edges of the dough, and then textured them with a fork. I am seriously not great with the pie-beauty techniques yet. Then I baked a couple of them, one at 375 degrees for an hour, and one at 400 degrees for 50 minutes. Both turned out perfectly cooked.
Now, you’re probably wondering, “Hey Pieist, where’s the photos?” Unfortunately, J and I ate them before a photo could be taken, so you’re going to have to learn to live with disappointment. Once again, J found them to be heavy on the crust and light on the filling, the same opinion he had about the mini apple pies I made the other day. They are definitely heavy on the crust compared to a regular pie. The other thing I discovered is that the raspberry filling volcanoed when it cooked, spewing out the slit I’d made in the top, then oozing back in and setting up as it cooled. Fascinating.
Having decided that these things are completely adorable before you cook them and will make excellent gifts, even if they’re a bit heavy on the crust, I moved onto making apple ones, figuring that apple was slightly less likely to explode compared with the raspberry. I made a double-recipe of the two-crust pie recipe from Page 299, which made about 10 pies-in-jars. I made a half-recipe of the traditional apple pie filling for an 8-inch pie from Page 302, using a granny smith apple, with one addition: I tossed the apples with the juice of half a lime, so they wouldn’t brown up as I was going through the process of making all these little pies-in-jars.
It was tasty, but again with the too much crust. I think because these pies are so crust-heavy, a one-crust pie would be a better option, like maybe a pumpkin one. Stay tuned.