Intro: Cranberry Pecan Pie in a Jar
This is a perfect post-holiday treat for friends and family. It's a light tart treat in contrast to heavy sugary desserts you've been having throughout the holidays. And the easy packaging makes it a perfect lunch box dessert or gift for friends! Enjoy!
Step 1: Get Some Jars!
I think these are Ball's 4 oz. glass jars, but any shallow glass jars will work. I only had four jars, but this recipe makes much more pie filling than will fit in these four small jars. I ended up also making making a 6 inch pie with the rest of the filling, but you could probably make a dozen pies in jars with this recipe.
Pre-heat oven to 350F
Step 2: Ingredients
Two pie crusts (not pictured)
1/4 cup dark corn syrup
1/4 cup maple syrup
1/4 cup brown sugar
2 Tbsp butter, melted
1 Tbsp cornstarch
1 tsp vanilla extract
pinch of salt
3 large eggs
1 1/2 cups fresh (or thawed frozen) cranberries coarsely chopped *
1 cup coarsely chopped pecans
*It is important that ALL the cranberries are broken before they enter the oven. If some remain whole, they may pop while in the oven creating a mini red explosion and a huge mess.
Step 3: Make Dough...Buy Dough?
You can buy frozen pie crusts or just use your favorite pie crust recipe. You will need 2 rolls (one box) of dough for a dozen pies in jars.
Step 4: Roll and Cut Dough
Roll the dough into circles 5-6 inches in diameter. They should be pretty thin, about 1/10-1/8 inch thin. One crust should make 4-6 circles.
Cut the circle in half and wrap it around the inside of the jar. Pinch the seams of the dough to get rid of any holes or cracks in the dough. You don't want to see any slivers of glass jar through the dough.
Step 5: Blind Baking Crust
Make some small wads of aluminum foil and place in jars. This will help prevent the dough from bubbling up.
Bake for 9-13 minutes until the crust is slightly golden. Do not let the crust get brown; this will cause it to burn later.
Once done, set out and let cool.
Step 6: Prepare Filling
Mix all ingredients except cranberries and pecans. Once the mixture is smooth, add in these two ingredients and stir so that everything is evenly distributed throughout the mixture.
Fill pre-baked crusts and use lids to cut a circle to top the pie. Add some slits for stream to escape.
Add top to pies and bake for 17-23 minutes.
*Optional step: Brush pie tops with an egg wash before baking. This will give them a shiny golden-brown gleam when they're finished. I forgot this step and they still look pretty, but adding an egg wash would add color and shine.
Step 8: Add Lids and Give Away! (or Enjoy Yourself)
Once the pies in jars are cool, you can put the lids back on the jars. And add a bow if you want!
And now you're done! This is a fun bright pie anyone would enjoy!
P.S. I made a small 6 inch pie with the extra filling so here's a picture of how it looked.
First Prize in the
Mason Jar Challenge