pies in jars

let’s begin with a few basics and get you thinking outside the pie box

There are 4 things to keep in mind with pies and pies in jars

CRUST

1. crumb crust: make ahead, doubling the recipe and freezing the unused portion in a freezer safe container.  pre-bake on a cookie sheet for crumbles on a no-bake pie or to use in between layers for a “parfait style pie.  sprinkle uncooked crumbs on top of a ready-to-bake pie.
2. dough crust:  when baking pies in jars I think it’s more visually appealing to see the filling not a jar lined with crust.  if using a dough crust get creative and bake it on top, cutting out fun shapes. using a cookie cutter cut out shapes, bake on a cookie sheet and place on the pie-in-jar just before serving.  think flower, letters or geometrical shapes.
3. cookie crust: this is a no-brainer crust you can use in the base of a jar to bake with the pie filling or pre-bake on a cookie sheet to create sweet crumbs.  use this as a way to compliment the flavor of your filling.  think: graham crackers, ginger snaps, shortbread, or filled cookies (oreo in chocolate or mint, lemon sandwich cookies, pepperidge farms has a great variety too)
4. a raw, gluten free crust: if you want to be careful about sugars and gluten this is the whole food way to do it.  taste is not at all compromised and in fact it is the easiest recipe to prepare for uncooked pie fillings.

THICKENERS

1. egg yolks for a custard style pie filling.  there is a recipe below and can be served warm or chilled.  it has so many uses beyond a pie.
2. flour: I prefer the whole wheat white.
3. tapioca: do yourself a favor and to save your time in the kitchen be sure to buy the quick cooking tapioca
4. cornstarch:  mmm… the devilish cornstarch…not just that is come from corn but you MUST be sure to whisk it well so it does not lump but it is most effective as a thickener

FLAVORS : beyond just plain’ ol extracts

when pie baking I’d like to believe you are using in season fruit or fruit you have prepared and frozen when it was in season.  so think about what’s coming up in your herb garden to infuse into your pies.

1. mix berries and stone fruits to layer flavors.
2. herbs: lavender, mint, scented geranium, lemon verbena.  when cooking a pie filing incorporate a tied bundle of herbs at the last.  let them rest in the filling for about 15-20 minutes then remove before baking or filling for chilled pies.   incorporate into the crumbs for a hint of flavor.
3. citrus: zest it, baby!  orange, lime, lemon if it’s citrus try it!
4. liqueur or cordials:  brandy and cherries, it’s a no brainer.  limoncello. st. germaine.   substitute for a portion of the liquid in a recipe.

COOKING TIPS

most small canning jars are 4 oz
recipes making an 8″or 9″ pie = approximately 32 oz in filling
recipes for one 9″ pie will make about 12 pie in jars

crust options

gluten free, raw nut crust

easiest of all crust recipes

• 1 cup unsweetened coconut
• 5 medjool dates (make sure they are soft dates, if they are dried out and not tender soak them in water for 1 hour, drain)
• 1/4 teaspoon salt

Place all ingredients in a food processor and puree until smooth.   Press into your pie plate.  Chill and spoon in the filling and enjoy right away.

oatmeal crust on the top

when baking a pie in a jar bake the crust on top for ease vs. in the bottom (photo of cherry pie in a jar below)

• 1/2 cup whole wheat white flour or try buckwheat flour
• 1/2 cup organic rolled oats
• 1/3 cup light brown sugar
• 1/4 cup butter, melted

In a medium pan combine all ingredients until combined.  Top this crumble on to the filling before baking.

crumbs on top, bake it as you need it, recipe

Make a batch of this recipe ahead of time, place the extra in a freezer safe container and bake it as you need it.  It’s also a crumble that you will use on a pie that needs no baking.  If you want to use on a pie that needs to be baked don’t pre-bake it.

• 1 cup whole wheat white flour
• 1/2 cup organic sugar
• 2 tablespoons butter, softened

Mix all these ingredients together until crumbly.  Spread out on a baking sheet lined with parchment paper or greased and bake at 350˚ for 5 minutes or until golden.  Allow them to cool and then spread over the fruit filling in your pie.

graham cracker crust

• 1 1/2 cups graham crackers / shortbread style cookies, finely ground or crushed in a sealed plastic bag and smashed with a rolling pin
• 3 tablespoons organic sugar, optional
• 6 tablespoons butter, melted

Combine graham cracker crumbs, sugar and butter. Press into 8″ to 9″ pie dish.

If your recipe calls for a raw pie shell refrigerate until you are ready to fill and bake.

Bake at 375˚ for 7 minutes. Cool.

pie fillings

rehash of tips to keep in mind

most small canning jars are 4 oz
recipes making an 8″or 9″ pie = approximately 32 oz in filling
recipes for one 9″ pie will make about 12 pie in jars

easy no-bake berry pie filling

(have a feeling this is a rachel ray recipe.  took it from a magazine a long time ago)

makes 9″ pie or 12, 4 oz jars

• 1 1/2 pounds raspberries, blueberries, blackberries or strawberries, hulled and sliced
• 2 teaspoons fresh lemon juice
• 2/3 cup sugar
• 2 tablespoons quick-cooking granulated tapioca
• 1 tablespoon unsalted butter

In a small bowl, mash 1 cup berries with lemon juice and 1/3 cup sugar; stir in the tapioca and let stand for 15 minutes.

In a heavy, medium saucepan, melt the butter over medium heat.  Add the berry mixture and remaining 1/3 cup and cook, stirring often, until hot, about 3 minutes; lower the heat, cover and simmer, stirring often, until the tapioca is tender, about 15 minutes. Let cool.

cherry cream pie (custard cherry pie filling) 
recipe James McNair’s Pie Cookbook

This recipe has a million uses.  If you can stack it, layer it, fill it then you can custard it.  It made approximately 5 cups of custard. makes 9″ pie or 12, 4 oz jars

poach cherries

• 1/2 cup water
• 2 tablespoons cornstarch
• 2 cups pitted, fresh cherries

custard

• 3 egg yolks
• 1 cup granulated, organic  sugar
• 1/4 cup cornstarch
• 1/8 teaspoon salt
• 2 cups evaporated milk , light cream or half-and-half
• 1 teaspoon vanilla extra
• 1/4 teaspoon almond extract

to poach the cherries, combine the water and cornstarch in a pan and bring to boil, add cherries, reduce to simmer for 6-8 minutes.

to make the custard in a medium saucepan combine the egg yolks, sugar and cornstarch and combine into a paste.  Begin to whisk in the milk over medium – medium-high heat.  Stir constantly as you add the dairy, until the mixture thickens for 8-10 minutes.   reduce heat to low to cook and stir for 4 minutes.

Remove from heat, add the butter and vanilla extract and stir until combined.

Transfer to a bowl and cover to surface with plastic wrap.  Cool 15 minutes and then add to the filling.

Gram’s Fresh Sour Cherry Pie

This is Dan’s Grandmother’s recipe.  Instead of buying a cherry pie filling this is it.  The pie filling can be baked as is (in photo below) or incorporated in a sweetened whipped cream and mascarpone to make a chilled, no bake pie.

makes 9″ pie or 12, 4 oz jars

• 1 quart sour cherries
• 1 1/4 cup organic sugar
• 1/3 cup water
• 1/4 cup whole wheat white flour
• 1/4 teaspoon almond extract
• dash of salt

In a heavy, medium saucepan bring cherries, water, sugar and salt to a good boil.  Take off the stove.  In a separate bowl strain in the juice and mix with the flour.  When it is incorporated, lump free, add the flour mixture to the cherries.  Mix well and stir in almond extract.

Pour into unbaked pie filling.  Cover with a crumb topping and bake for 30 minutes in a preheated 400˚oven.

fresh berry pie mousse
Recipe link here.  This fluffy dessert is divine and is in the photo just  below this sentence

no-bake, chilled berry pie

please substitute cherries or berries

• 1 1/2 cups fresh berries, mixed are all alike
• 1 tablespoon organic sugar or agave
• 2, 6 oz containers of yogurt, use any flavor: vanilla bean, berry, lemon, chocolate (SUB: crème fraîche, mascarpone thinned with cream AND consider infusing with cordial or chocolate)
• 4 cups of whipped cream, suggest whipping your own cream 1 cup whipping cream with a teaspoon of vanilla
• 1 packet (2.4oz) instant pudding mix, vanilla or flavor of your choice
• topping of your choice: crumbs, cookies or cake pieces

Pour the berries and sugar in a shallow bowl and lightly mash.

In a 6 quart mixing bowl combine yogurt and pudding mix.   Using a folding technique gently incorporate 1/2 of the whipped cream.  When combined gently fold in the remaining whipped cream followed by the berries.

Fill jars or pie pan and refrigerate or freeze until firm.