Pie in a jar!!! Individual pies…in a jar! I love this!
Peach pie–you want to enjoy its sweet flaky buttery goodness at a summer cookout or party, but it’s really hard to get it there looking good. Well, I’m told in colonial America pies were really hard and were designed as a way to make fruit keep longer and travel well. They sound gross. Don’t do that. Do this instead–peach pie in a jar. It’s the easiest way to get a pie from here to there in one piece.
And with juicy peaches and a buttery crust, your friends will be glad you brought them. Not only does the jar keep the pie from being damaged, it also keeps everything nice and moist. Since they’re individually-sized, they’re perfect for all your summer events from cookouts to picnics to the beach.
A note on the recipe: I have provided instructions for peeling the peaches, though, truth be told, I only bother to peel my peaches on the most special of occasions. Since I didn’t need my pies to travel, I built the crust up around the edge a bit. If you will be taking yours on the road, be sure the crust is well below the lid line.
Lattice Top Peach Pies in a Jar
makes eight to ten 4 oz. pies
for the crust
2 cups plus 2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons cold butter
1/2 cup ice water
Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the cold butter, and pulse it into flour mixture, several times. Drizzle in the ice water, pulsing 2 or 3 times, just until the dough is combined.
Place the dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least 30 minutes in the refrigerator. Meanwhile prepare the filling.
for the peach filling
8 – 10 medium peaches
zest of 1 lemon
2 tablespoons lemon juice
1/2 cup sugar, plus more for top of pie
1/4 teaspoon salt
2 tablespoons ground instant tapioca (I use my coffee grinder)
Preheat the oven to 400 degrees. Place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.
Fill a large pot with water and bring to a boil. In your sink, prepare a large bowl with an ice bath. When the water is boiling, quickly immerse the peaches in the water, remove to the ice water, and peel off the skins. Slice the peaches in 1/2” thick slices.
In a medium bowl, combine the peaches, lemon zest and juice, sugar, salt, and tapioca. Set aside while you prepare the crust.
On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle, and, with a sharp knife, cut it into 1/4” strips. Carefully arrange the peach slices in the jars and spoon in several tablespoons of the liquid filling. Weave your lattice (see this great tutorial), and crimp the edges. Sprinkle the top of each little pie with 1/2 teaspoon or so of sugar.
Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.
Allow pies to cool completely and serve, or keep covered with a lid for up to three days.