How neat is this? A pie, baked in a jar. I didn’t know what to expect as my little mason jars were baking in the oven, but it totally works. When I heard about these from my Grandpa’s wife, I thought they sounded interesting and different. It made me curious. I always have extra mason jars in my house and decided to give it a shot. They’re like a portable individualized amazing dessert.
These little pies in a jar are by far the neatest idea I’ve seen in a long time. They would make fabulous gifts with a ribbon tied around them, or a rock-your-socks-off treat at an outdoor picnic.
The pear and cranberry pair up beautifully. The pear gives off a fragrant freshness and the cranberries add a splash of tartness and festive color.
***If you don’t want to put these into mason jars, all of the ingredients will fill a regular size pie pan.
Ingredients – These pie jars can be filled with whatever pie filling you like – cherry, apple, blueberry, or whatever.
3-4 large Bartlett pears, diced (approx. 4 cups)
1 cup of fresh cranberries, sliced in half
1/2 teaspoon fine-grain sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup organic evaporated cane sugar
3 tablespoons all-purpose flour
4 teaspoons of butter
Pre-made pie dough, thawed
4 medium mason jars
Preheat oven to 400 degrees Fahrenheit.
In a medium bowl, mix diced pear and sliced cranberries together. Then stir in sugar, cinnamon, cloves, nutmeg, salt, and flour. Roll out pie dough, then split into sections and mold into each mason jar with fingers. Spoon into mason jars and fill to the top. Slice a sliver a butter (about 1 teaspoon) and place it on top of fruit. With remaining pie dough, roll and cut out fun shapes to place on top of each pie jar.
Brush cut-out and edges of crust with cream and place pie jars onto a baking sheet. Bake for 10 minutes then lower the heat to 350 degrees and bake for 45 minutes, or until crust is uniformly golden brown.