2016---rain, snow, temperatures ranging from 25-55, more rain, hail, 30mph winds....not so Spring-like.
With plenty of time indoors, my husband found a video on Facebook using canning jar lids as pie pans to make mini pies.
As many of you know...I am a failure at social media....Facebook, Twitter, Snap Chat, Instagram....I'd rather dig in my garden, bake with my daughter, watch Super Girl with my son, bike or run with my other daughter, write, watch a movie with my husband, or read a book. So when my husband said, "Look at this," and handed me his phone I admit, my eyes rolled at the Facebook page but I watched. I quickly took interest since it involved baking and canning jar lids! I've been canning tomatoes and strawberry jam for years so I have quite a few jar bands and lids. I regularly make my grandmother's pie crust recipe and had a crust in the freezer ready to roll. After a quick trip to the store for canned pie filling (cherry and peach) we made these yummy pies in less than an hour start to finish. Here's the recipe.
Mini Fruit Pies
Unbaked pie crust for one nine inch pie
(Homemade or store bought)
Canned pie filling (of your choice)
Makes 5 mini pies
Roll pie crust on a floured surface.
Cut crust to fit inside a canning jar band and lid.
Add 2 Tablespoons of pie filling.
Dampen edges of pie with water.
Cut crust top. Cut slit for vent. Place on top of filling.
Crimp edges with a fork.
Beat the egg and brush egg over top of pie.
Sprinkle sugar on top.
Bake @ 375 for 25 minutes
I admit...maybe I shouldn't roll my eyes at my hubby when he is on Facebook because we had fun making and eating our little canning jar lid pies.
I hope everyone enjoys Spring Break 2016 whether you are basking in the sun or inside finding mini treasures to bake.