PIE IN A JAR PIE PARTY!
I love to entertain, I love to make desserts but I hate to be a slave to the kitchen. So when BBQ season rolls around I try and take advantage of the this type of cooking method to the fullest extent. Enjoying the weather, spending time with my guests and the lack of dishes is definitely on my list of priorities for the summer and the cooler fall temperatures.
This recipe is one where you can prep the jars with pie dough prior to your guests arriving and it takes only a couple of minutes to assemble your fillings. As soon as dinner is completed your guests can pick their favourite fillings and then these amazing little desserts can be placed in the BBQ. Plenty of time to relax, digest dinner and enjoy the weather. Add a small scoop of ice cream and these petite, single serving pies are the perfect summer treat.
Note: This pie dough recipe has been used for generations in my family and the secret ingredient is Tenderflake Lard. This is a Canadian product and it is a product that I will use FOREVER! I have heard stories of former Canadian ladies travelling across the US border with it in their suitcases! I have tried other products and nothing compares to this. I generally make the recipe on the back of the box and it makes approximately 3 pies (top & bottom) as I make several pies at a time. Also you can use ANY type or recipe of pie filling for this method of baking a Pie in a Jar. Pumpking, cherry and blueberry will also work fabulous!
We were fortunate to be asked to demonstrate our ‘Pie Party in a Jar’ on Breakfast Televsion Edmonton. Just click the link and enjoy!
Pie in a Jar: http://video.citytv.com/video/detail/1849515431001.000000/pie-in-a-jar/
PIE IN A JAR PIE DOUGH
- 2 cups all-purpose flour
- 1 tbsp of brown sugar
- dash of salt
- 1/2 cup + 1 tbsp of Tenderflake lard
- 1 egg + 1 tablespoon vinegar and enough cold water to make 1 cup of liquid
STRAWBERRY RHUBARB FILLING:
- 1 cup of rhubarb, chopped into small pieces
- 1 cup of strawberries, chopped into small pieces
- ¼ cup of sugar
- 1 tbsp cornstarch
- ¼ tsp cinnamon
- 1/8 tsp ground ginger
MAPLE BOURBON APPLE FILLING:
- 2 cups of apples, chopped into small pieces
- ¼ cup sugar
- 1 tsp of pure maple syrup
- 1 tsp of Bourbon
- 1 tsp lemon juice
- 1/4 tsp of cinnamon
- 1 tbsp of flour
- 1 tbsp of cold butter, grated (put 1 tbsp of butter in the fridge and then grate)
- dash of nutmeg
- 1/3 cup flour
- ¼ cup sugar
- 1/8 tsp nutmeg
- 1/8 c melted butter
- Pie Crusts Directions: To a large bowl add your flour, sugar and mix. Add the Tenderflake to the bowl and use a pastry blender or two knives and slowly cut in the shortening until it resembles a crumb like mixture. Whisk the egg, vinegar & water mixture. Slowly add the liquid a tablespoon at a time and mix lightly with a fork. You will only use half of the liquid mixture. Once the dough starts to come together lightly bring into a loose ball with your hands. Empty the dough on a piece of saran wrap, bring together softly and chill in the fridge for 1/2 hour. The main thing in working with pie dough is to not overwork it. Use a light tough and you will have flaky pastry pie crust.
- Take the chilled pie dough and divided it into 8 portions. Take one portion and flatten it into a disk and then begin to press the pie dough into the mason jar. Keeping the dough less than a ¼ inch thick and even throughout, make sure the dough is pressed to the bottom of the jar and then follow up the sides. Jars can then be covered with the seals and lids and refrigerated or even stored in the freezer. Allow the jars to sit for 5 mins prior to filling if the have been refrigerated or even 15 mins if coming from the freezer.
- Fillings: Just prior to baking the pies, mix all the ingredients for each filling and place each in a bowl. The crumble topping can be mixed earlier.
- Assembly: Have guests fill their jars with the pie filling and crumble topping just to the rim of the mason jar. Do not overfill the jars as they will overflow when baking.
- Baking: Set the BBQ to a temperature of 375. Place the mason jars on a cookie sheet and place the cookie sheet on the top rack of the BBQ. To control the temperature, shut off half of the burners and allow the pies to cook in the indirect heat for 30-40 mins depending on the BBQ. Continue to observe the pies, cover them with foil if the tops are browning and check the bottoms to ensure they are not burning. The pies are finished baking when the bottom of the jars are brown. Note: The mason jars can be baked in the oven for 30-40 mins in the oven at an oven temperature of 375ºF.
- Let the pies cool for 5 mins and then add a mini scoop of ice cream.
This recipe, Pie Party for 8 was featured on Eat In Eat Out as a guest blog post here: http://eatineatout.ca/?p=1792
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