4 Ways To Bake In A Mason Jar

Mason Jar Lid Pies

This dessert couldn’t be any cuter, and just the right size! Mini cherry pies are a fun little dessert to serve for any occasion. And certainly don’t limit yourself to just cherry; apple, blueberry, or even pumpkin – pretty much any of your usual pie fillings can be served up in this mini version. Serve warm and topped with whipped cream or a scoop of your favorite brand of vanilla ice cream (we love vanilla bean!) or keep it simple and enjoy on its own. It’s pretty much impossible to only eat one!

Supplies

— 12-15 standard size mason jar lids

— 1 (21 oz) can cherry pie filling (or apple)

— 1 (14 oz) package store-bought pie crusts

— 1 egg

— 1 tablespoon water

— Optional: sugar for dusting

Instructions

— Preheat oven to 375°F.

— Line a cookie sheet with parchment paper.

— Flip center insert of mason jar lid so that pie crust will be sitting on top side of mason jar lid.

— Cut pie crusts, tops and bottoms, all equal sized (about 3-inch diameter).

— Lightly coat each mason jar lid with cooking spray.

— Place a layer of pie crust into the lid, pressing crust up along sides.

— Spoon in 2-3 tablespoons of filling, making sure to not overfill.

— Place a second layer pie crust on top, crimping the top to the bottom.

— Cut air vents on top of pie.

— Place pies on prepared cookie sheet.

— Whisk egg wash and lightly brush on top of pie. (Optional: sprinkle with sugar.)

— Bake 20-25 minutes or until filling is bubbly and crust is golden brown.