Summer is in full swing! The temps hiked up pretty high in the last couple of weeks, and we’ve had our share of awesome, sunny, rain-free days. I’ve heard some folks complaining it is actually too hot for them, which is a statement I don’t understand. Sometimes I wonder if I wasn’t a lizard in a previous life – I’m always cold unless it’s at least 80 degrees outside, and so these days I’ve finally had a chance to warm up a little. There is no such thing as too much heat or sunshine in my book – I mean, come on, you don’t need to shovel it, and it’s million times better than the constant rain clatter and the pressing feeling that the dark skies are going to fall and suffocate me any minute that I often get during Autumn and Winter. I guess I am just summer kind of girl. Plus, think about all the lazy days, beach vacations, hiking trips, picnics in the shade which we can enjoy. Pure bliss. Summer adventures usually mean we spend less time in the kitchen, but that doesn’t mean we can’t eat well, and there is definitely no need to give up dessert 🙂 Just look at these perfect mini-pies if you don’t believe me! They’re quick to make (you can even make them in advance, freeze them, and bake from frozen later), highly portable (excellent for all those picnics and potluck get-togethers), not to mention they’re cute as a button! And since you’re using just a small portion of pie dough for the bottom and another tiny cutout to top the fruit, there is a lot less crust compared to a regular pie. That may be a good thing or not, depending on how you look at it: sure, the buttery crust is awesome, but this way, a lot less of that butter will go to your hips, and any woman can tell you that’s a great thing 🙂 Portion control is key, especially during body-baring summer days! Oh, and another wonderful thing about these mini pies that I’m sure everybody can appreciate? Minimal cleanup! Please make sure to use canning jars to make these, and not just any glass jar, as canning jars are made to be able to withstand high temperatures. If you’re going to freeze the pies and bake them later, I’d still recommend letting them stand at a room temperature for an hour before baking just to be safe. I’d also use a little more filling than you think you should, because the fruit will cook down, and you still want them to look pretty and filled up… and why would you want to skimp on fruit anyway? 🙂
Peach Blueberry Mini Pies in a Jar
(recipe makes seven 1 cup servings, or seven ½ pint jars)
Here is the recipe I use (it makes two crusts for double pie), but you can use any of your favorite pie recipes. Pssst… store bought pie crust works just as well! For gluten-free alternative, please see Note.
Peach Blueberry Filling:
- 1 kg (2 lbs.) mixed white and yellow peaches, pitted and diced
- 1/3 cup each white and brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon nutmeg
- 2/3 cup fresh blueberries
- 2 tablespoons Crème de Cassis (optional)
- 1/6 cup tapioca starch
- 1 tablespoon butter
- 2 tablespoons cream (or 1 small egg) – for egg wash
- 2 tablespoons turbinado sugar – for sprinkling the tops of the pies
Alternate Streusel Topping:
- ¼ cup each brown sugar and all-purpose flour (if baking for gluten-sensitive people, sub gluten-free flour for all-purpose flour)
- 3 tablespoons cold unsalted butter
- 3 tablespoons oats (if making the dessert for gluten-sensitive, make sure the oats are gluten-free)
- ¼ teaspoon cinnamon
- Wash and dry ½ pint (1 cup) wide mouth canning jars.
- Roll out chilled pie dough. With a small biscuit cutter, cut out small circles for bottom of your pies. With a jar lid, cut out big circles to top your pies. Place the circles in the fridge to firm up, covered with a dish towel.
- Prep the filling: In a bowl, combine peaches, sugars, lemon juice/zest, tapioca and spices. Toss in the blueberries and add the liqueur, if using. Let the mixture sit for couple of minutes.
- Place one cut-out circle on the bottom of each jar. Dock the dough with a fork. Using a slotted spoon, fill the jars with fruit, filling to the brim (I used about ½ cup per jar). Dot the filling in each jar with ¼ tablespoon of butter.
- Prepare the top crust for your pies: Using cookie cutters or a knife, make slits in the dough, so the steam can escape during baking. Place the cut-out circles on top of the filling, and press firmly to seal.
- Alternatively, you can use Streusel Topping to sprinkle over the filling: Combine sugar, flour, and cinnamon, cut in cold butter, add oats, and combine. Chill before sprinkling over the fruit filling.
- If using the cut out pie dough to top the fruit, brush pie tops with cream/egg wash and sprinkle with sugar. Place the jars on a baking sheet and put them into the refrigerator while preheating oven to 375 °F (190 °C).
- Bake the pies for 15 minutes until the crust begins to brown. Cover with tin foil and bake for 15 – 20 minutes more until the filling bubbles and the tops are nice golden brown. Let cool before serving.
- If you wish to freeze the pies for later use, assemble them and screw on the lids. They will keep in the freezer for up to six months. When ready to bake, let them sit out at a room temperature while preheating the oven to 375 °F (190 °C). Bake the pies for about 50 minutes until golden.
You can make the pies gluten-free by substituting Bob’s Red Mill Pie Crust Mix for the flour when making the pies. You can also forgo the bottom crust, fill the jars with fruit filling which is naturally gluten-free, and sprinkle the modified Streusel Topping over the fruit.