Half-pint Jar Pies
How cute are these? Bake them right away for an instant treat. Put their little lids on and toss them in your picnic basket- they’ll arrive safe and sound! Keep these in mind when you need a sweet little gift, too.
The best part? They freeze like a dream. Assemble as directed but don’t bake. Replace the lids and freeze. When you’re ready to bake the, place them on a baking sheet and increase the bake time to 55-60 minutes or until bubbly and golden brown.
Heat oven to 375°
Use a jar lids as a template to cut out 4 top crusts. Cut a decorative vent with several holes into each one.
Cut 4 more circles; place one in the bottom of each jar. Slice strips of remaining pastry; press into jars, lining each to the rim.
Combine the filling ingredients; divide between each jar. Dot each pie with butter pieces.
Top each pie with the top crust. Crimp the pastry together with your fingers or a fork.
Brush each very lightly with cream; sprinkle with cinnamon sugar.
Bake about 40-45 minutes or until golden brown and bubbly. Serve warm or at room temperature.
Special equipment: Four ½ pint jars
Pastry for 2 pies
Blueberry filling (note: you may substitute 2 cups prepared pie filling)
2 cups blueberries
2 tablespoons brown sugar
2 tablespoons flour
½ teaspoons cinnamon
½ teaspoon vanilla extract
Pinch of salt
1 tablespoons cold butter, cut into tiny pieces
Cream for brushing
Cinnamon sugar for sprinkling
to you by Amy Tobin
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