Have you ever had a pie out of a jar? If not, you have to try these Peach and Raspberry Mason Jar Pies. If you look into my pantry, you will see that everything is in some sort of glass jar. As I have moved more towards glass and not plastic in my home, plastic containers were some of the first things to go. So…I went out and bought all new glass containers, including a ton of mason jars. Mason jars are great for storage and in my opinion it looks more organized. I use mason jars for a lot of things, hence this recipe!
This is a standard fruit pie recipe, but it is just placed in a mason jar. For this recipe, I used 6 oz wide mouth mason jars. The only place I was able to find these jars was at Cost Plus World Market. I am surprised that Ball does not sell this size, at least not in my area. I’m sure you can find these online though.
Once you mix up the fruit pie filling, which consists of chopped fruit, corn starch, sugar, lemon juice and zest, salt, and butter, and roll out your pie crust, you are ready to begin to put the pies together.
If you have never made a pie filling, do not be intimidated. You can always buy fruit pie filling from the grocery store, but you are limited to the basic flavors. For homemade pie filling, you simply just mix all the ingredients in a bowl. That’s it! And you can always freeze whatever you have leftover. Also, you have the choice to use fresh or frozen fruit.
For this recipe, I used my homemade pie crust, but a store bought one will work just as well. Once crust is rolled out, use the top of the mason jar to cut out 8 circles. Two pie circles for each jar.
Next, place one pie circle into the bottom of the jar. Then, fill jar with pie filling.
Next, place each pie circle on top of the jar. You can stretch the circle and place it so it overlaps the jar. But, I like to put the pie circle sort of inside the jar because as the pie bakes it will shrink into the jar. Brush with an egg wash and sprinkle with turbinado sugar and they are ready to be placed into the oven. Make sure you place the jars on a baking sheet because they will bubble over.
Yum! They came out nice and golden brown. Make sure to let them cool! I actually burnt my tongue because I was impatient.
Definitely try this recipe. Switch up the fruit if you like. I used more raspberries than peaches because I love raspberries. So you can switch up the fruit however you like. You will not be disappointed.
EAT and Enjoy!
Peach and Raspberry Mason Jar Pies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 mason jar pies
- 4 cups (combined) chopped peaches and raspberries, frozen or fresh
- 1 1/2 tablespoons corn starch
- 1/2 cup sugar, white or brown
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- pinch of salt
- 1 tablespoon butter, melted
- 1 pie crust
- egg wash
- turbinado sugar
- Preheat oven to 350°F.
- Mix together chopped fruit, corn starch, sugar, lemon juice and zest, salt and butter in medium bowl. Set aside.
- Roll out pie crust. Use mason jar top to cut out 8 circles.
- Place one pie circle into bottom of jar. Fill jar with filling. Place another pie circle on top of filling. Brush with egg wash. Sprinkle turbinado sugar on top of pie.
- Repeat with remaining jars.
- Bake in preheated oven for 30 – 40 minutes, until pie filling is nice and bubbling.