Wednesday, November 18, 2009

Half-Pint Pies are Cute!

They make great favors for a housewarming party, too!  After they're assembled they reside in your freezer until you have a hankerin' for pie - or until you send them home with party guests.  I took some "before" pictures of the frozen pies before I gave them all away:


They can be baked right in the jar (after the lids have been removed, of course) and then either popped out onto a plate or eaten right from the jar.  


The tutorial for these single serving pies in jars (I renamed them half-pint pies) can be found at the Our Best Bites blog.  It's a great one with lots of helpful photos. 

After making a few I started getting more creative with the top crusts and the fillings.  I think the lattice top is my favorite.  It's so cute!  I don't usually use that adjective in my pie-talk, but the tinyness of it really does make it cute.  As for the filling, I think you could use any pie or dessert recipe you already have and just scale it down.  I chose apple crisp and cherry pie.  Don't tell anyone, but I used a canned filling from the grocery store for the cherry pies.  If you want the recipes I used for the crust or the apple crisps, scroll down to the bottom of this post.

If you're giving them as gifts, it's nice to pack them in something because the glass is super cold and hard to hold on to.  I went with brown lunch bags and fancied them up a bit with some ribbon and some labels.



I highly recommend that you give these cuties a try.  I'm already thinking about what kind of fillings I can try next!


So, here are the recipes I used:

Pie Crust (enough for 4 half-pint pies)
1 1/3 c. flour
1/2 tsp. salt
1/2 c. shortening (I used butter-flavored)
3 T cold water

Mix flour and salt in a bowl.  Cut in shortening until pea-sized chunks form and sides of bowl come clean.
Sprinkle with water 1 T at a time, tossing with a fork after each addition.


Apples for Apple Pie Filling or Apple Crisp Filling (enough for 4 half-pint pies, plus some extra to snack on)
3 large apples
1/4 c. sugar
3 T flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
dash of salt

Slice and peel the apples.  Cut them into chunks or thinner slices. 
Combine remaining ingredients.  Add the apples and toss until the slices are well-coated.
Spoon into jars.


Crumb Topping for Crisps (enough for 4-6 half-pint pies)
1/4 + 1/8 c. packed brown sugar
1/4 c. flour
1/4 c. oats (quick or old-fashioned)
1/4 + 1/8 tsp. cinnamon
1/4 + 1/8 tsp. nutmeg
2 1/2 T butter, softened

Mix everything except the butter together in a bowl.  Cut in the butter until well mixed.  If the topping is your favorite part of a crisp, sprinkle a spoonful on the bottom of the jar before you add the filling.


Use 3 or 4 more spoonfuls (some will spill onto the counter, so this isn't an exact measurement) to top off the crisp and kinda pack it down over the fruit.  You can use a cookie cutter to stamp a little design in the topping if you'd like.


Bake Times
Apple crisps:  375 for 30-35 minutes
Cherry pies:  375 for 50-60 minutes

I Was Featured Pretty Packages Party


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6 comments:

  1. What a fun blog and who can argue with "cute" food? I love the brown paper bags and your toppers are adorable. I'll be linking on FB :)

    ReplyDelete
  2. I found you from Fireflies & Jellybeans! Your blog is wonderful! I especially love these gifts! I would be honored if you would share them (or another lovely wrapped gift) at my party next week. Stop by a pick up a button for a reminder! www.blackberryvine.blogspot.com
    smiles!
    PS. I'm your newest follower!

    ReplyDelete
  3. What a wonderful idea! These would be great to take on a picnic.

    Susan,
    http://entertainexchange.blogspot.com/
    Party and Entertaining Inspiration

    ReplyDelete
  4. I featured your pies today! Grab a button if you like!
    smiles!

    ReplyDelete
  5. oooh i luv luv this idea, going to try it..
    I am inviting you to share your talent at our blow out linking party.
    http://www.passionatelyartistic.com/2010/11/fall-grace-and-blowout-linky-party.html
    Thank you,
    Maggie

    ReplyDelete

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