Half Pint Pies

Did you think that the canning season was pretty much over? Huh–did you? Well, have I got news for you!

Someone wise and all knowing has figured out that you can actually bottle pie. Yeah, that’s what I said. Individual servings of pie–stashed away in the freezer, just sitting there waiting for that moment when you are all alone and needing a little…I don’t know…something extra, something more.

Yeeeah. That something, my friends is luscious, magnimonious holiday pie…with a scoop of ice cream–or bravely on it’s own. Either way.

I saw this idea over on Our Best Bites and could barely wait to try it. After all–there’s just something wicked about a little bit of pie when nobody’s looking.

The first thing you need is the squatty 1/2 pint jars. You can see them or buy them by clicking this link from Amazon or it’s likely you can still grab them at your local grocery store.

Please note that you can make this as easy or as complicated as you’d like. I mean, you can use your mama’s  favorite pie dough recipe or you can buy the refrigerated pre-fab kind. Both work and depending on my mood–I’m a fan of either. Same goes for the filling–if you’re a homemade pie purest–make your favorite fruit filling. Me? I’m pretty easy to get along with and I used the canned filling this time. Cherries are actually out of season in December–so I’m good with canned.

Now then, all you have to do is line the jar with rolled out pie crust, add about 1/2 cup of fruit filling…

cut out the top crust–the seal ring is perfect for this–and top your jars, just like you would a regular pie…you know…one that you have to share with everyone else and their dog.


Be sure to pinch the top crust on better than I did–you’ll see why. I was more worried about them being pretty than I was making sure they stayed on. My son-in-law Nate folded his edges down and then pressed them and that worked better–in the end. Mine were–OF COURSE–prettier, but his was more…ahhh…functional.

We cut each top different–depending on which filling was inside. The circle is cherry, the sliced lines are apple and the peak cuts are blueberry.

Next, put the real live lid on and store them in the freezer…or…

stick them in the oven this very minute.

Set them on a cookie sheet and bake at 425 degrees for about 40-45 minutes. Ovens are different–so keep an eye on them. You’ll be able to tell when they are fully cooked because you can see the crust through the glass. Such a good idea.

Ok, I’m trying to be mature here, so please note that my pretty little lid did lift a bit–

while Nate’s folded edge did not. Neener neener to me. Fine.

Oh, and if you do freeze them–you can still take the lids OFF and pop the little devils straight in the oven, frosty cold. You just have to cook them for about 60-70 minutes.

Folded–not folded…noodles–don’t noodles” (Kung Fu Panda, sorry)

–whatever. They taste the same. Fab-u-lose.

So let the masses have their Twinkies and Jello and Ding Dongs. What do you care?

BABY—tonight you’re having pie!

17 Replies to “Half Pint Pies”

  1. Oh, no. You take the lids off. I’ll go back and make that more clear. Sorry–yeah…that would be bad. Yikes. NO lid!


  2. Whether or not I want to eat them… I sure like them!!! There’s something appealing about small, cute, or personal desserts! This is a fun idea!!!

  3. Wait, So if you bake them right away and then put the lids on, then you don’t have to freeze them, right? I’m looking forward to making this for my hubby!

  4. If you bake them right away you don’t need to freeze them OR put the lids on. They are just like regular pie that would sit on your counter. The lids are just to keep them fresh if you freeze them.
    Oh, and—your man is going to LOVE them!

  5. How long do they last if you cook them right away and seal them? My hubby is deployed and it takes about 2 weeks for a package to arrive there. Would they be okay?

  6. I’ve never done it…so I’d definitely try it out before you send them to someone you love! After they are baked if you made sure the jar rim was completely clean and you put the lid and ring on–it stands to reason that it might very well just seal. But this recipe isn’t intended to be a preservation technique–just a cute way to make and freeze tiny pie. If it works–please let me know. That would be fabulous!

  7. How cute are these things?? You could even tie a little ribbon around it if you wanted to serve them for desert.
    Love it.

  8. Although “Bottled Pie” just doesn’t sound appealing.

    … Canned desert does not either.

    Good thing they look so cute!

  9. I think you should rename these little darlings…….’Half-Pint Pies’ They are wonderful and just the right amount to be sinfully perfect. Thanks for sharing this ides.

  10. What a great Christmas gift idea put a ribbon, little card for instructions and your all done. Homemade gifts are the best, thanks for the idea. BRENDA

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