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The Pie That Saved a Pioneer + 8 Recipes for Pi Day Today


Pie in a Jar 

Pie in a Jar

These single serving pies can be prepped and then stored in the freezer until a craving strikes. They’re also great baked up for neighbor gifts, teacher gifts, or I’d-like-to-be-out-of-the-doghouse gifts . . .

  • Wide-mouth jars. You want the short, squatty ones with sides that go straight up and down from top to bottom.
  • Pie crust dough. You can either make homemade pie crust dough or just buy a roll of pre-packaged dough. Either will make approximately 4 pies.
  • 2 cups prepared fruit (pitted, diced, peeled, etc.)
  • 2 tablespoons sugar, brown or granulated (use more or less depending on sweetness of fruit)
  • 2 tablespoons flour (again, more if your fruit is super juicy like cherries, less if it’s pretty dry)
  • Seasonings and flavorings (cinnamon, nutmeg, vanilla and almond extract, citrus zest, etc.)
  • 1 tablespoon butter (divided among the pies)


1. Roll out a 1⁄4-inch thick piece of dough into an 8 x 8-inch square. Using the metal ring from the top of your jar as a cookie cutter, cut out 4 circles of dough.

2. Use the rest of the dough to line the jars. Break the dough into small pieces and press them along the inside of the jar, making sure the dough is pressed all the way up to the top of the jar.

3. Combine prepared fruit, sugar, flour, and seasoning. Fill the pies. Each pie will hold approximately 1⁄2 cup of pie filling. Use either filling below, or pick a favorite flavor of canned filling.

4. The dough circles you set aside will need vents so steam can escape. Use a knife to make a couple of slits or a tiny cookie cutter to make it decorative. When your topper is ready, slip it onto the top of the pie. Gently press down so the edges of the circle are completely inside the jar. Use your fingers, or a fork, to press the dough from the top into the dough on the edge of the jar to seal. If desired, brush the top with a little melted butter and a sprinkle of sugar.Or, if you prefer, skip the dough topper and try the crumb topping, or top the pies with a mini lattice crust (see p. 223 for instructions).

5. Preheat oven to 375 degrees F. Place open jars on a baking sheet and bake for 45–55 minutes or until tops are golden brown.

Freezer instructions: Once pies are prepared through step 4, they can be frozen and kept for 2–3 months. To freeze, place metal tops on pies and screw the rings on securely. Place pies in freezer. 

To cook from frozen: remove pie from freezer and place on baking sheet. Remove both the metal ring and the metal top. Place pie in oven and then turn heat to 375 degrees F. Bake for 50–60 minutes or until tops are golden brown.

Apple Pie Filling

  • 2 cups diced, peeled tart green apples
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1⁄4 teaspoon cinnamon
  • 1 tablespoon butter, chopped into small pieces and divided among 4 pies

Toss all ingredients together and stir to combine. Divide mixture among the pies and dot the pies with butter.

Crumb Topping

Makes topping for 4–6 pies

  • 1⁄4 cup brown sugar
  • 1⁄4 cup flour
  • 3⁄4 teaspoon cinnamon
  • 3 tablespoons cold butter
  • 2 tablespoons oats

Combine sugar, flour, and cinnamon. Cut in the butter with two knives or a pastry blender. Add oats and stir to combine.


Our Best Bites: Mormon Moms in the Kitchen

Find other unique ideas and recipes in Our Best Bites: Mormon Moms in the Kitchen, available at deseretbook.com