The other day I made these tiny pies, and I’ve been thinking about them ever since.
Quite honestly, they’re perfect for anything. Dinner parties, favors, lunches. Make a variety of flavors and help people feel less guilt about having the pumpkin, pecan, and apple pie at Thanksgiving. The recipe I’ve included is for pumpkin pie but you can do this with practically any other kind of pie.
Any pie crust should work for this, but I recommend one with lots of butter to ensure it can be molded up the side of the jar. Greasing the jars is unnecessary; I found it was quite easy to remove the pies. But keeping them in the jars is really what helps this pie stand out among the crowd.
They can also be frozen, unbaked, and then baked as needed. Let the jars thaw a bit before popping them in the oven, however, because as we all learned in high school science lab, glass doesn’t like extreme temperature changes.
And heck, if you call them tartelettes en bocal people will be even more impressed.
- Preheat oven to 425F.
- Roll out your pie crust, and using a large glass or circular cutter, cut out 16 circles. For each jar, pinch dough together and lower it into jar, then press dough up against the bottom and edges.
- Using scraps, add on to the top edges of your crust until desired height. I recommend leaving about 1/4-inch space at the top. Put crusted jars on a cookie sheet and set aside.
- In a small bowl mix together sugar and spices. In a large bowl, beat eggs and vanilla together, then mix in pumpkin. Stir in sugar mixture, then carefully add evaporated milk and stir until well incorporated.
- Fill each jar with 1/4 to 1/3 cup of batter. Leave a small amount of crust a the top. There should be enough batter for 16 pies.
- Bake on cookie sheet at 425 for 10 minutes, then reduce to 350 and bake another 20-25 minutes, until crusts are browned. Remove from the oven and let cool completely before adding lids and rings. Refrigerate until ready to serve, and decorate with whipped cream.
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