Cherry Pie-in-a-Jar

Recipe courtesy Kelsey Nixon
Show: The Perfect 3 Episode: Pies

Photo: Cherry Pie-in-a-Jar

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 jars
LEVEL: Intermediate

ingredients

CHERRY FILLING:
  • 5 cups fresh or frozen pitted cherries
  • Juice of 1 lemon
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon almond extract
PIES:
  • Pie crust recipe making 1 (9-inch) pie crust or use a store-bought variety
  • 4 tablespoons cold butter, cubed
  • Melted butter, for topping
  • Sugar, for topping
  • Special equipment: 4 (1/2-pint) oven-safe glass jars
recipe tools

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Directions

For the cherry filling:
In a heavy-bottomed skillet cook fresh or frozen cherries and lemon juice over medium-high heat, stirring, until slightly softened, about 2 minutes. Add the sugar, cornstarch, and cinnamon. Bring the mixture to a simmer, stirring, until thickened, about 3 minutes. Remove the mixture from the heat, stir the almond extract into the cherries and cool.

For the pies:
Roll out the dough on a well-floured surface. Using the ring from the lid of the jar, cut out 4 circles of dough, that will be the tops of your pies. With the remaining dough, use a 6-inch inverted pie plate to cut 4 circles that will line the inside of each 1/2 pint glass oven-safe jar. Working with the dough as little as possible, make sure that the dough covers the surface area inside the jar with the exception of a 1/2-inch at the top.

Once each jar is lined with pie dough, fill each with 1/2 a cup of cherry pie filling. Place a small pat of butter on top of each pie, and top with the pie dough circles or make a lattice pattern. Make sure you vent the top of the crust by creating a slit so that the steam can escape. Using your finger or a fork, press the 2 pieces of dough together around the perimeter.

Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with its metal lid and place in the freezer for up to 3 weeks.

Baking instructions:
If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes or until the crust is golden brown and filling is bubbly. If baking pies straight from the freezer, increase the baking time by 5 to 10 minutes.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on December 20, 2012

    Flag

    I love the pie filling - not too sweet. The jar size that the recipe says is definitely right - wide mouth half-pints. I found them at Target. It worked out so perfectly and they are so cute. I love you, Kelsey! Thank you for such a fun and perfect gift for neighbors and coworkers!

    people found this review Helpful.
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  • on December 11, 2011

    Flag

    I was a little confused about the size of the jars. I ended up getting the size that the recipe said, but they were not the wider ones. I had problems getting the crust right in the jars because the jars that I used were tall and narrow.

    I made 3 of the cherry pies and really didn't think they would be all that great, but they were very good. The only thing was that the crust was really thin. I had the show still on my DVR so i went back and watched it and I know what size to use the next time and how to make the crust instead of buying store bought.

    Overall, this was a very good recipe and my plans right now are to make a bunch of pies next weekend and give out as Christmas gifts.

    Thanks, Kelsey!

    people found this review Helpful.
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