Tiny pies.
Made in jars.
Frozen to create individual freshly baked pies when you want them.
What could be more adorable?

Step 1: Ingredients

I always include "Ingredients" as my first step.
But in this case, the ingredients are up to you!
Have a big dinner party coming up with many different tastes?
Make your pies in different flavors! Identify them with cute tiny shapes cut out on top!

I made my own pie crusts for these, but you can use store-bought as well.

I made apple-blackberry filling (the recipe as follows) but you can use something from a can! It's that easy.

Mostly, what you need are tiny adorable jars.
Or big ones, whatever. I don't judge.
Is it true fruit pies don't need to be refrigerated after baked? I know pies made with cream eggs or milk do. But I wasn't sure about fruit filling pie.
<p>I wouldn't think so. When you buy fruit pie in a store it's not refrigerated. I imagine it would be good for a few days ;)</p>
<p>I like the idea of preserving pie and cake in a jar through canning. Being gluten intolerant and a chef I love the idea..If it can be done safely. Because there are not quality convince foods out there. My thought is on the pie would it be any different than canning Jam? Other than it needs to be done under pressure </p>
It may be a silly question, but can any jar be used in the oven? I mean, can I use a jelly jar to bake a cake?
Not a silly question! I'm not sure that any kind of jar can be used, but one that has been used to make jam or jelly should be safe enough to stand up to the heat.
So I made these (delicious!) and then I made them again but used a no-bake cheesecake recipe instead. And WOW -- the tiny cheesecakes were a huge hit. Thanks for this awesome idea!!
I know I saw these on someones blog.
This may seem llike a silly question but do you take them out of the jars to serve or just dig in?
You can do either, but I'm all for the digging in!
after I got my dough just right, I lightly dusted the inside with a mixture of suger and cinnamon, and then filled 3/4 full of blackberry pie filling, then folded the extra dough over the top, it did help to cut the extra at the top into strips.
you sould say how many this makes
How do you make those adorable little cutouts? &nbsp;tiny cookie cutter? paring knife? &nbsp;It's this little detail that <em>makes&nbsp;</em>the presentation.
<p>You rock at making pies!&nbsp; So subscribed!</p>
Thanks!<br />
if you put the lids on when they're right out of the oven, would they seal like your cake in a jar instructable? would they last? that would be awesome...
Hmmm... How about making a bunch of jar apple pies, then putting them into a pie crust to make an apple pies pie? Then, take a whole bunch of apple pies pies and putting them into an even bigger pie crush to make an apple pies pies pie? Then, take a whole bunch of-- well, you get the idea...
Sounds like someone's mind is on fractals. ;)
Sounds like you could name it the Apppieleie, like the turducken!
You my friend, just blew my mind from here to the land of the Apppieleies :D, and also, turducken is the best word ever! XD
Do you think it possible to 'can' these by keeping enough head room for a lid and seal, then going through the canning process?
you really only need to boil them for a minute to sterilize them, don't waste energy!
Do you think that i can exclude the blackberries in the filling or buy premade filling? anyway great job and idea
so it goes in for an hour?
Yes, if they've been frozen. I ended up cooking the fresh ones for about 45 minutes.
Finally... pie to go
Can someone tell me why you have to boil it? Also,looks nice,and very delicious
Boiling kills (most of the) germs on the bottle & lid, so that the sealed jars keep better. Still, since the pies are not strongly acidic (like pickles are), they won't keep indefinitely without treatment in a pressure cooker, and I wouldn't store them for more than a few hours at room temperature.
Yes,But its like boiling a plate every time you eat,Get it?
It's not like plates, storage is different from immediate use. When you store foods for a longer time, bacteria have longer to do their stuff so everything needs to be cleaner. This is why you must not only boil jars for canning, but subsequently boil the filled jars - and for some foods, you must even process the filled jars in a pressure canner. (This is one way to get rid of the problems of altitude, by the way. A pressure cooker makes its own atmospheric conditions.) Pressure canners can be gotten from garage sales etc., and new gaskets and gauges bought from the manufacturer, for a fraction of the price of a new one. Even with this, some foods should probably not be canned at home because some anaerobic bacteria survive high temperatures and the partial vacuum in the jars after everything cools down and contracts. Boiling is overkill for containers for this application, but speaking more generally, if you want to be completely safe (some bacteria do survive the freezing process) it's the absolutely safest way. In this case however, you're taking pie dough and pressing it into the jars with your hands, which completely obviates any sanitizing you may have done on the jars. It's not an issue here, however, since you are going to be storing them frozen and then popping the jars immediately into a hot oven on taking them out of the freezer. Any dormant microbes will be killed by the cooking process.
Yeah,Also,It was a bit Overkill,Your Comment,But I read it All,And I survived. ;)
But did you learn? The wordy Miss Bettbee has Important Things for you to learn - about not dying!
Just don't be paranoid,you're not gonna die just because there are some germs on a jar.
Depends on what germs, and how many of them. Botulus... you might, rabbit, you just might. People do die from food poisoning... and we survivors spent some time praying for death. I'm no wilting violet in food preservation, but your comments show that you've not really learned much yet about the importance of safe habits in food handling. Lucky you!
Well, at least not from food-borne pathogens! Mwa-ha-ha . . .
Well darn! It was supposed to kill you! I figured reading all those words would cause your brain to explode. ;-) just kidding. mostly. :-O
Ha,I am A survivor!
Boiling jars disinfects them.
Yes but arent they supposed to be clean/new?
I would always wash anything new I ever bought. However, I think boiling is a bit over the top. You're not using them for canning, so boiling isn't necessary. That seems like a safety neurosis.
What about just scalding them then?
Boiling requires less effort on my part! :) I can drop them in a pot of water while I make my crust instead of stand over the sink and scrub every one.
depends on where you buy them. it's safest to boil them anyway.
Also,Whats up with the above sea level thing,does heat change at different altitudes? So spacemen would have to boil it for...A few years? :P
The heat doesn't change, it's that the boiling point of water decreases as you go up in altitude due to the thinner atmosphere at high altitudes (the less atmospheric pressure, the more easily the water molecules can move about, basically). Because the water boils at this lower temperature (and you can't make the water in its liquid state any hotter than this boiling point unless you convert ALL the liquid to vapor first), the jars are boiled for a longer time to compensate for this difference. A couple degrees C may not seem like much, but it's for food safety's sake. I'm sorry if that was more specific than you were looking for, I'm going for a BA in chem and just came out of finals. Oh, and spacemen wouldn't have to worry about boiling anything. The gamma rays that permeate space, the total vacuum, and the sub-subzero temperatures would kill anything out there not in a spacesuit.
Thanks for that interesting explanation. I've always wondered how the altitude thing worked. :0)
Your post was overkill,Really,Its just too long.:P
don't be a hater. you asked a question, you got an answer.

About This Instructable




Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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