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Semi Homemade Mini Mason Jar Pies

"I loved Autumn, the one season of the year that God seemed to have put there just for the beauty of it" {Lee Maynard}

Truer words were never spoken! Autumn is my favorite season, in case you couldn't tell-it may have something to do with the fact that my birthday falls into this season-but I have the feeling I would love it anyway. The beautiful colors of the changing leaves, picking apples and pumpkins, and it's the signal that all the best holidays are right around the corner! (You can peep my blog post about making the most of the changing seasons here.)

The next in my series of fall-themed recipes posts, is my Semi Homemade Mini Mason Jar Pies. Combining two of my other all-time  favorites, pies and mason jars, this is a cute little portable treat made for sharing. Or not, I won't tell ;-)

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I got my adorable mason jar cookie cutter from Cost Plus Market, but there are lots available on Amazon. The recipe is semi-homemade because it uses store-bought pie crusts. Feel free to make your own crust if you are so inclined, but given the fact that I made both the crabapple and pumpkin pie fillings from scratch, I went with the store bought crust. Here's the link to my Slow Cooker Crabapple Butter, feel free to sub your favorite pie filling, or even jam! 

Ingredients

  • Two store-bought pie crusts, room temperature

  • Crabapple Butter, Jam, or Pumpkin Pie Filling (recipe coming next week!)

  • 2-3 eggs

  • Raw or brown sugar for topping

Directions

  • Preheat oven to 375 degrees. 

  • Use the cookie cutter to cut out the mason jar shapes in an even number. You'll need two pieces for each pie (a top and a bottom).

  • Place half the mason jar crusts on a silicone mat on a baking sheet. Put a good-sized spoonful (about a teaspoon or so) of your filling of choice in the center of them.

  • Use a brush or your finger to put egg around the edge of the mason jars with the filling on them.

  • Place another crust on top (one without filling on it) and gently press down around the edges. Use a fork to press the edges down together, giving it a cute, real-pie look. 

  • Brush more egg on the top of the pies. You can also sprinkle raw sugar on the top if you'd like. Bake in the oven on the middle rack for about 22-25 minutes, until pie crust is nice and golden.

  • Enjoy! These are great for parties or even put in little bags to give away as gifts and holiday party favors!

© Cazoshay Marie. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cazoshay Marie with appropriate and specific direction to the original content. 

Mini Pumpkin Pie Filling

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