Pie in a Jar (Bobette B.)

(Makes 6 small pies)

Ingredients:
6 wide-mouth, half-pint canning jars
Pastry for 29-inch pie crusts (store-bought or your favorite recipe)
4½ c. berries or peeled, diced fruit
½ c. granulated sugar, plus more for sprinkling on pies (optional)
2 T. all-purpose flour
Dash cinnamon
1 T. butter
Milk or cream (optional)

Instructions:
Roll the pie dough into two 13-inch circles (you will need to do this even if using storebought). Using a bowl that is 6½ inches in diameter at the top as your guide, cut two 6½-inch circles on each piece of dough; these are for the bottom crusts. Using the rim of one of the wide-mouth jars as your guide, cut two circles on the remaining areas of each sheet of dough for the top crusts. Gather the scraps and gently reroll into another 13-inch circle. Cut out 2 more 6½-inch circles and 2 more tops. (You can cut a tiny decorative hole in the top crusts now or just cut slits in the crust after you put them on the pie.)

Lay one of the large (6½-inch) circles on a flat surface, then gather the edges loosely together so you can fit it into one of the jars. Carefully press the dough into the bottom and around the inside of the jar. Repeat with the remaining jars. Set aside. In a large bowl, toss together the fruit, sugar, flour and cinnamon. Spoon ¾ cup filling into each dough-lined jar. Dot each with a little butter and place the small circles of pie dough on top (be sure to fit the top crusts inside the jar so you can put the lids on). Gently press the edges of the top and sides together. Place lids and rings on each jar and refrigerate or freeze until ready to bake.

To bake from refrigerated, preheat oven to 400°. Remove lids and rings. Place pies on a parchment-lined baking sheet. If you like, brush tops with milk or cream and sprinkle with sugar. Bake for about 50 minutes or until the crust is golden brown and the filling is bubbly. Check halfway through to make sure the edges of the crusts aren't browning too much. If they are, spray the rings with nonstick cooking spray and gently set on top to shield the crusts from heat.

When baking, keep the rings of the jars handy — you can use them as an instant pie shield if the edges of the crusts are browning too rapidly. For an extra-cute touch, cut a decorative hole in the top crust using an aspic cutter, which is like a tiny cookie cutter and available at kitchen supply shops. You can eat the pie right in the jar, or run a knife around the edge and carefully invert it onto a plate.

To bake from frozen, follow the same instructions but preheat oven to 375° and bake about 1 hour 10 minutes.

"My wonderful friends, I didn't EXACTLY follow the recipe..I probably should have.

1. I used refrigerator biscuits instead of pie dough, yes they ALL blew up and sucked all the sugar out of the peaches, and the dough stayed gooey !! Next time I'll try no bottom crust, or maybe phyllo instead.

2. The recipe says use baking parchment ...I didn't...I should have. The remaining sugar ran over the top and made a sticky mess to try to wash off (picture turning them all sideways under the faucet..)

3. Never try a brand new recipe at a dinner party for EIGHT !! I did...they all felt sorry for me, and tried to eat it. If it hadn't been for UMPQUA VANILLA BEAN ice cream, the whole evening would have been a disaster.

I'm with you all in spirit,

Love Bobette"