Mini Mason Jar Pies

Happy Pi Day!

It's the year all math lovers have been waiting for... 3.1415 is here! To celebrate, I thought I would cling to my southern roots and make Mini Mason Jar Pies! The best part about these mini pies is that they can be tailored to you and your guests! Make mini pumpkin pies for the kids on Thanksgiving or feature stars on top (instead of the traditional lattice) to add a homemade feel to your Fourth of July celebration! Mix and match your favorite filling, and these can be featured at any backyard barbecue or on any dessert table.

Mini Mason Jar Pies

Ingredients:
12 6oz. mini mason jars
4 refrigerated pie crusts
3 cans pie filling (I chose apple!)
Ground cinnamon (if you chose apple, too)

Baking Instructions:
1. Preheat your oven to 400 degrees. Cut each pie crust into 4 even pieces. Gently press each quarter of the pie dough into each mini mason jar.
-Make sure to keep the crust the same thickness throughout so it cooks evenly, and also make sure to press firmly (this will help, so when it bakes, it won't shrink down too dramatically).

2. Bake for 10 minutes, uncovered.
-My mason jars fit perfectly into my cupcake tin. This made for easy transferring in and out of the oven!

3. While the crust is baking, begin your lattice work! Use the last full pie crust dough for the tops of each of your pies.
-I made one large lattice and used the tops of my mason jars to cut perfect circles for each mini pie. You can also get creative with these! Make any shape such as a shamrock for St. Patrick's Day, or a star to get patriotic for the Fourth of July! Tailor the top of your pie to fit your holiday or celebration!

4. After your crust has baked for 10 minutes, fill each of the jars with the apple pie filling. Sprinkle the filling with cinnamon, and then top your pies with the design of your choosing!
-I cut the large apple slices into tiny pieces for perfect bite sized eating (but this is not necessary!)
-Again, make sure to use the same amount of filling throughout so all pies cook evenly! Do not overfill as these will spill over. Do not under-fill either because the tops of your pies will deflate.

5. Bake for 8-10 minutes until the tops of the pies become a light, golden-brown. Remove from the oven and cover with foil.

6. Let bake for an additional 30 minutes until your filling is bubbly. (If you used a cupcake tin to bake your jars in like I did, make sure to not over cook as this will burn the bottoms of your pies that are in direct contact with the cupcake tin.) Cool for at least 30 minutes as glass jars will be piping hot for quite some time!

Enjoy with coffee or place in a basket and share with friends!


Happy Pi Day!
xoxo Jordan