Peach Pies in a Jar
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Pillsbury Pie Crust
box (2 crusts) Pillsbury™ Refrigerated Pie Crusts
large, ripe (but not mushy) peaches, peeled, pitted and sliced
teaspoon nutmeg (optional)
tablespoon cornstarch (or ground instant tapioca)
Sugar for top of pies (turbinado, or raw sugar, works well for this)
(4 oz) wide-mouth canning jars
Preheat oven to 400° F. Allow pie crusts to sit at room temperature 10 minutes before using. Meanwhile, clean and dry the jars. Unroll the first crust on a cutting board and cut into quarters. Fit one quarter into each of the jars, pressing crust to fit up sides and along bottom of each jar.
In a large bowl, combine peach slices, sugar, lemon juice, salt, vanilla, cornstarch and nutmeg (optional). Let sit 5 to 10 minutes until peaches are juicy.
Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
Using your fingers, place peach slices into the jars, layering to fit as many as possible in each. Spoon a Tbsp of the liquid from the bowl over the peaches in each jar.
Using the lattice pie crust technique (weaving basket-style), add strips to top of pies. Gently wet the strips and sprinkle with sugar.
Place jar-pies on a baking sheet and place in preheated 400° F oven. Bake for 20 minutes, then reduce heat to 350° F and bake and additional 10 to 15 minutes. Remove pies to a cooling rack and cool completely before serving.
- Whipped cream dusted with nutmeg or cinnamon, cinnamon ice cream, vanilla bean ice cream, peach syrup, or mashed berries.
- The canning-jar covers can be used to transport these pies to a picnic or potluck!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- The first time I made peach pie, I forgot the sugar. I served each slice with a dollop of whipped cream, and they looked positively Martha. I was pretty sure I was about to receive a standing ovation.My dad took the first bite and his face wrinkled up like he had eaten a lemon. I forked into my pie slice and gasped for my glass of water. Ack! Sour!Note to self: Next time, test the fruit and use a little sugar!It's been a few years now, and I'm no longer that virgin peach-pie baker I was back then. These days, I use recipes -- but I still love to experiment!. This recipe I modified from blog.babble.com [INSERT LINK: http://blogs.babble.com/family-kitchen/2011/07/19/lattice-top-peach-pies-in-a-jar/] is pretty much fool proof -- and even easier with Pillsbury refrigerated pie crust.Who wouldn't love to have a mini peach pie in a jar for dessert? Awesome fun!
- Even better: Serve with whipped cream, peach syrup, mashed berries, or vanilla bean or cinnamon ice cream.The canning-jar covers can be used to transport these pies to a picnic or potluck!
- Peaches bridge the gap between summer and fall. And when peach season finally fades, use frozen peaches to get that awesome taste year 'round! Here are some great peach recipes to try!