A typical Spring Break in Central Indiana boasts temperatures in the 60s-70s giving us loads of time to enjoy the outdoors during our week off of school.
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.
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) Egg Sugar 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 love to take pictures so here are visuals for each step.
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And here are our mini pies!
Allow at least 10 minutes to cool before removing them from their 'pans' by inverting and popping them out.
Thumbs up from my family. My son is my biggest critic. After eating his pie in three bites he said, "Mmmm. Not big enough."
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.
---Anne
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.
---Anne
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