Growing up, my entire family was comprised of chocolate cake fanatics.
My grandfather, who I affectionately call Papa, was actually the first person to introduce me to the idea of fruit-filled pies and pastries.
At every family celebration, Papa stuck with his gut — bravely parting the cake-loving crowd to select a slice of apple pie. One day in my tween years, I finally decided I would try the pie; maybe then I would understand why he loved it so much!
After my first ever slice, it’s safe to say I was hooked. The gooey fruit juxtaposed with the buttery crust created a balanced texture and taste. The fruit also gave the sweet treat a more natural element — something I had let slide by the wayside for years. I wasn’t doing myself any favors, I quickly realized, in avoiding fruit pie for the first half of my childhood.
Luckily, now I can make up for that sad, pie-less decade of my life by experimenting with creative recipes like this one! Check out this easy-to-follow recipe for mini Mason jar lid pies, then scroll below for a step-by-step video of baking instructions.
These tiny desserts are not only incredibly cute, but they taste just as delicious as regular-sized fruit pies! You can even dress them up for display by knotting decorative ribbons around their lid bases. How precious!
Will you give these teeny pies a try?
- apples, sliced
- pie crust dough
- melted butter
- granulated sugar
- Mash cherries, blueberries, and apple slices in individual bowls.
- Dust flour on top of a cutting board.
- Use a rolling pin to flatten crust dough on the cutting board, then cut circular crusts using the outline of a small, hollow tub.
- Tuck crusts into Mason jar lids, then fill the dough with three scoops of mashed fruit.
- To make the first pie top, cut lattice strips from some of the remaining crust circles. Then, weave them over top of the scooped fruit and pinch strips into the sides of the crust. Use a plastic basting brush to cover the lattice with butter and sprinkle sugar on top.
- To make a classic pie top, place a crust circle on top of the scooped fruit and use a fork to press ridges into the edges. Use a knife to cut four slits into the center of the crust, then cover the top with butter and sugar grains.
- Leave the remaining pies uncovered for an open-faced treat. Once again, brush the top with melted butter and dust on sugar.
- Bake each pie at 375°F for 25 minutes.
- Allow the pies to cool before serving. Decorate them by tying ribbons around the rims of the Mason jar lids.
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