- This topic has 10 replies, 7 voices, and was last updated 6 years, 8 months ago by
.
Viewing 11 posts - 1 through 11 (of 11 total)
Viewing 11 posts - 1 through 11 (of 11 total)
- You must be logged in to reply to this topic.
Home › Forums › Baking — Desserts › Mason Jar Lid Pies
BakerAunt.English Muffin rings would probably work for this, too.
Cute idea!
I often make "pie" in the small (I think 4 oz) mason jars. Cut rolled out pie crust into circles using a cookie cutter just a bit smaller than the jar lid. Bake them. Layer the crust and cooked pie filling (any kind, raspberry was my husband's favorite) into the jars; I recall I usually fit 3 rounds of crust plus the filling into each jar. Screw on the lids (no need to process) and store in the freezer. I started doing this after I gave up making ugly looking pies; now that I have that mastered, I haven't made these for ages.
Chocomouse;
Cute idea with the small mason jars! I like the idea that you don't actually bake in the jars which could crack. How was your last festival? Is your oven working better now?
I like the idea of using English Muffin rings rather than Mason jar rings. I reuse my mason jar rings and many are rather dented and tarnished.
Skeptic, the oven is OK; perhaps I should just say that I am adapting to it's new ways! Last weekend we were at the NH festival, and Tuesday we leave for the Maine Fiber Frolic. This will be an extended trip, business and pleasure, as we will spend some time on the beach before school is out and the vacationers arrive. We also plan to visit When Pigs Fly for pizza and more of their fabulous bread!
This is cool! My mom made pies in muffin tins and I've always wanted to try it but I was concerned about how it would release from the tine. But with a mason jar you can push the lid up through the ring!
I make strawberry shortcakes in (used) jam jars. I layer some whipped cream, then biscuit, then strawberries and more whipped cream.
Here is a recipe from SarahH from the old and new BCs...for Pecan Tassies baked in muffin tins:
Scroll way down for the recipe below her story.
My lids get rusty looking. Can you still use them?
I wouldn't use them for this. I don't think they'd do anything dangerous or harmful, but I suspect it would affect the appearance making them somewhat unappetizing.
Egg rings might work as well, but that's not something many people would have, much less several of them.
I wonder if the filling for Sarah H's recipe would work with an oil crust for larger small pies. I may try it at some point.