There are many different items that we may have around the kitchen that we consider to be convenient. One of those items is a Mason jar and we may use it for storage of a variety of foods or liquids. One part of the Mason jar that can also be rather convenient is the lid and when you learn how to make this recipe, your family is going to love it.
The recipe is for bite sized Mason jar lid pies. You make them the size of Mason jar lids, so it is a rather convenient recipe but at the same time, it makes a bite sized, delicious treat that is just right for the dinner table. This recipe shows how to make a cherry pie but you can really make any type of pie that you love.
12 regular-sized mason jar lids and rings
2 14.5 ounce cans canned pie filling
1 14 ounce box refrigerated pie crust (2 pie crusts)
1 egg, well-beaten
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down.
Open canned pie filling and set aside. Unroll the pie dough. Using a canning ring as a guide, cut a circle ¾-inch larger than the canning ring itself (alternatively, you can also use a cookie cutter or other object to cut out circles that are 3-¼-inch in diameter). Cut out 12 pie crust circles, rerolling the dough as needed. These circles will be the bottoms of your pies.
Make the top crusts by using a canning lid as a guide and cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops, rerolling the dough as needed.
Score each top by making 3 slits in the center of the dough. Make sure each canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings fitted with lids, pressing up the sides.
Spoon 2 to 3 tablespoons of pie filling into each bottom shell. Do not overfill the pies or they will burst.
With your fingertip, rub a bit of water around the edge of each crust. Cover each pie with a top crust and, using a fork, gently crimp the edges together.
Brush the tops of each pie with the egg wash and sprinkle generously with the raw turbinado sugar.
Bake for 25 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 to 10 minutes before serving.