Sunday, July 24, 2016

Mason Jar Lid Pies/Video and Instructions

I wanted to share this video on my Blog. I think it's a very clever idea.
I've added a couple of recipes to give you an idea of the ingredients, process and baking times.
If you make them with Wide Mouth Jar Lids, cut the dough 4 1/4" in diameter.

Anne made them and wanted me to add some notes:
She used 21 oz. cans of Pie Filling. 1 can makes 12 pies.
Make sure to brush the tops with an Egg Wash just prior to sprinkling with Sugar.
Allow at least 1" between them on the Sheet Pan.
Be sure to Bake them at 375 degrees for 25 - 30 minutes.
This was a learning process. They didn't brown enough because they were baked at 350 degrees
instead of 350 degrees. They were place too close together on the Sheet Pan.
So, we learn, we adapt and adjust!

And we still:
Peace in the Kitchen!

Here are photographs of her pies:

The following recipe is for Regular sized Jar Lids.

Makes 12 individual pies
Prep Time: 20 minutes
Total Time: 45 minutes
You’ll Need
– 12 regular-sized mason jar lids and rings
– 2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.)
– ½ cup granulated sugar
– 3-4 tablespoons cornstarch
– 1 – 14-ounce box refrigerated pie crust (2 pie crusts)
– 1 egg, well-beaten
– Turbinado sugar 
How To
  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down.
  2. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside.
  3. Unroll the pie dough. Using a canning ring as a guide, cut a circle ¾-inch larger than the canning ring itself. (Alternatively, you can also use a cookie cutter or other object to cut out circles that are 3-¼-inch in diameter.) Cut out 12 pie crust circles, rerolling the dough as needed. These circles will be the bottoms of your pies.
  4. Make the top crusts by using a canning lid as a guide and cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops, rerolling the dough as needed. Score each top by making 3 slits in the center of the dough.
  5. Make sure each canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings fitted with lids, pressing up the sides.
  6. Spoon 2 to 3 tablespoons of pie filling into each bottom shell. Do not overfill the pies or they will burst.
  7. With your fingertip, rub a bit of water around the edge of each crust. Cover each pie with a top crust and, using a fork, gently crimp the edges together.
  8. Brush the tops of each pie with the egg wash and sprinkle generously with the raw turbinado sugar.
  9. Bake for 25 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 to 10 minutes before serving.

Apple Pie!

For the Filling: 2 Honeycrisp apples, peeled, cored and finely chopped.
Zest and juice of 1/2 lemon
1 tablespoon sugar
1 tablespoon flour
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt

For the Crust:
Flour, for rolling out the crust.
1 store-bought pie dough, thawed.
Small pats of butter, for topping the pies,
1 egg, beaten
1 tablespoon turbinado sugar 

Preheat oven to 350°F. Line a small baking sheet with parchment paper. In a small mixing bowl, combine the apples, lemon zest and juice, sugar, flour, nutmeg, cinnamon and salt.

Sprinkle some flour on a work surface. Carefully unfold the pie dough and roll it out a bit, until it is slightly larger (about 1 to 1 1/2 inches) than it started.

Press the outer ring of the Mason jar lid into the dough and use a paring knife to trace along the ring and cut out 3 circles. Trace the inner circle part of the lid with a paring knife and cut out 3 smaller circles.

Put the inner pieces of the Mason jar lids into the outer parts of the Mason jar lids, and place face up on your work surface. Place the larger circle of dough in the lid, and press it up the sides. Fill the bottom crusts with apple mixture and top with very small pats of butter. Place the smaller circle of pie dough on top and pinch the crusts together. Brush and seal with egg wash, dot with tiny pats of butter and sprinkle with sugar.

Place the Mason jar lid pies on the parchment-lined sheet tray and bake until bubbly and golden, about 30 minutes. Allow the pies to cool before serving.

Cherry Pie!

  • 8 to 9 regular size mason jar lids
  • 1 (21 ounce) can cherry pie filling
  • 1 (14 ounce) box pie crust
  • 1 egg
  • 1 tablespoon water
  • Optional: turbino (raw) sugar
  1. Preheat oven to 375 degrees.
  2. Line a cookie sheet with parchment paper; set aside.
  3. Flip the center insert of the lid so that the pie crust will be sitting on the side without the rubber seal.
  4. Unroll dough, use a 3 1/4-inch circle cookie cutter.
  5. Cut 8 to 9 tops and 8 to 9 bottoms.
  6. Place a bottom in the lid, press up the sides.
  7. Spoon in 3 tablespoons of filling (about 5 cherries).
  8. NOTE: If you over fill the pies they will burst open.
  9. Wet you finger tips with water and rub around the rim of the pie; place pie top on, crimping the top to the bottom.
  10. Place pies on prepared cookies sheet.
  11. Whisk together the egg and water; brush on the top of the pie and sprinkle with the raw sugar.
  12. Cut air vents in the top of the pie.
  13. Bake 25 minutes or until the filling is bubbling and the crust is golden brown.
  14. NOTE: This filling will fill more than the pie crust will make (about 14) save for later or make more pies.

Peace in the Kitchen!

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