Single Serving Pie In A Jar Recipes

Steps:

• Make the preferred pie crust recipe.
• Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
• Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
• Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
• Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
• If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet.
• Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature.
• Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes.
• Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth.
• Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top.
• Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.

Steps:

• Wash and dry 4 half-pint tempered glass canning jars with lids.
• To make the topper, roll out dough and using the ring part as a cookie cutter, cut 4 tops; set aside.
• Use the remaining dough to line the jars. No need to grease them. Begin at the bottom, pressing pieces together and inching your way up and around the sides sealing gaps. Make sure it's pressed all the way up to the top of the jar, slightly over topping so as to have enough to make a 'rim'.
• Using 1 tablespoon butter, combine filling ingredients then divide between the jars, about a 1/2 cup per jar. Don't feel tempted to overfill because it will bubble over. Dot a pat of the remaining 1 tablespoon butter on top (about 1/4 tablespoon) over each. Place dough topper directly over filling. It will be large enough that the edge goes up the inside of the jar to the top. Crimp the side and top crust together with fingers to seal. If using optional crumb topping, combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. Smooth dough edges around the rim then divide crumb topping evenly between jars over filling.
• Make sure your top crust has a vent so steam can escape. Use a knife to make a couple of slits or a tiny cookie cutter for a decorative effect.
• Brush with butter and spinkle with sugar.
• Place metal lids back on and seal tightly; freeze.
• To bake directly from freezer, remove lids and place on a baking sheet, setting aside for oven to heat. Set oven to 375 degrees. Once oven is ready, place in oven and bake for about 50-60 minute or until the tops are golden brown and the fillings are bubbly. If baking fresh and not frozen, cooking time should take about 45 minutes.
• Filling and jars will be extremely hot; allow to cool. These can be eaten directly from the jar and depending on your filling, these can be popped out of the jar and onto a serving plate for the optimal serving suggestion.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
• Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
• Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
• Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
• Bake for about 15 minutes, or until the filling no longer jiggles.
• Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
• To serve, top with whipped cream, a lime slice, and tall parfait spoons.
• Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).