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Mason Cherry Pies

These mini pies pack a punch of flavor with fresh cherries a touch of almond and a flaky pastry crust. Perfect for your Springtime party.

Mason Cherry Pies

Print Grocery List Print Recipe
Serves: 6 Total Time: 1 hour 5 minutes

Ingredients

  • Mason Jar Cherry PiesPrep time: 10 min
  • Cook time: 55 min
  • Total time: 1 hour 5 minutes
  • Yields: 4-5 individual pies, easily doubled
  • 1 crust (use your favorite frozen crust)
  • 3 cups fresh tart cherries, pitted and halved
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4t teaspoon almond extract
  • 1/4 cup sugar, plus more for top of pies
  • 1 tablespoon cornstarch
  • 4-5 4oz Mason jars (I love the ones at Cost Plus)
  • Preheat oven to 400 degrees.
  • Grease 4-5 four-ounce Mason jars and set them on top of a baking sheet lined with foil. This is important, so that any spills don’t make a mess on the bottom of your oven.
  • Roll out pie dough and cut 8-10 rounds using a Mason jar lid. By using the lid, you ensure the dough will be the right size. Press one round into the bottom of each jar.
  • In a bowl, mix together the cherries, lemon, extract, sugar, and cornstarch. In a medium saucepan, cook the cherries over medium heat until the filling starts to thicken, about 20 minutes. You don’t want the filling to be too thick, so be sure to take it off the stove after 20 minutes.
  • Layer the cherry filling and juices into the Mason jars using a small spoon until pies are just full. Top the cherries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.
  • Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet, so the Mason jars on the other side cook evenly. Turn oven down to 350, and bake another 10-15 minutes or until golden and bubbling.
  • Serve with fresh whipped cream or a giant scoop of vanilla ice cream.

Instructions

1

Preheat oven to 400 degrees.

2

Grease 4-5 four-ounce Mason jars and set them on top of a baking sheet lined with foil. This is important, so that any spills don’t make a mess on the bottom of your oven.

3

Roll out pie dough and cut 8-10 rounds using a Mason jar lid. By using the lid, you ensure the dough will be the right size. Press one round into the bottom of each jar.

4

In a bowl, mix together the cherries, lemon, extract, sugar, and cornstarch. In a medium saucepan, cook the cherries over medium heat until the filling starts to thicken, about 20 minutes. You don’t want the filling to be too thick, so be sure to take it off the stove after 20 minutes.

5

Layer the cherry filling and juices into the Mason jars using a small spoon until pies are just full. Top the cherries with the remaining rounds of pie dough. Tuck dough in around the rim gently and cut slits in the top of the pies.

6

Sprinkle each pie with sugar and bake for 20 minutes. Turn cookie sheet, so the Mason jars on the other side cook evenly. Turn oven down to 350, and bake another 10-15 minutes or until golden and bubbling.

7

Serve with fresh whipped cream or a giant scoop of vanilla ice cream.
 

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