The shelves are filling up with apple juice, apple sauce, apple butter and now apple pie filling. With just the two of us most days, and with neither of us needing lots of dessert, the apple pie filling was put up in 1/2 pint jars. Perfect size for us! If I make a whole pie, we’ll keep eating it til it’s gone!
This can be done with any pie filling. My preference for putting this up is in the little squatty half pint jars but try finding those around here this time of year.
When it’s time to serve them, there are several ways to fix them. I can remove the lid and ring, sprinkle a crumb topping on and bake them right in the jar. I can make a pie crust using half of my regular pie crust recipe and make two round cutouts, put half the pie filling onto each, fold it over, crimp the edges and fry it for a fried pie.
Or, what we did last night – make half a pie crust recipe. Place a piece in each of two custard cups.
Open just one little jar and split it between the two cups.
Put another crust round on top and seal the edges. Cut a little vent slit in the center. Place in a dish because more than likely, they’ll leak.
Bake at 375º (or whatever temp you might already have the oven set on — just bake longer or shorter, depending on the temp) for about 35 – 40 minutes, til brown. The pie filling is pretty much already done before baking because of the canning process.
Run a knife around between the crust and the edge of the cup and they should dump right out.
Add Blue Bell Homemade Vanilla ice cream. Eat and then go do 500 sit ups (or get online and order larger jeans!)
{ 26 comments… read them below or add one }
YUM!!!! that looks so good. Thanks for the suggestions for quantities and desserts for 2.
can you make three…just in case I stop by on my way to….well on my way to your house to get a personal apple pie..
What a great idea…I never thought of making small pies like that!!!
Hey Judy…I love that your climate is about 2 weeks ahead of time. My apples aren’t quite ready so I have a couple days to take in all the good info before mine get ripe. How about a recipe for the filling in the jar?
What kind of PAN is that? It looks like a cake pan cut in half. But then, my eyes are barely open yet. Are you getting this rain?
I love the idea of the custard cup tartlets. We have out of town family visiting tomorrow night and I was going to make apple pie; maybe I’ll make little teensy ones!!
Blogs should have like buttons like facebook! Wonderful idea! I keep seeing those tiny glass pie plates at the thrift store and wonder why anyone would ever need such a small one….now I know. Maybe I need to pick up a couple next time I see them. (I don’t have custard cups either, so would need to buy one or the other and the pie plates are soooo cute!)
Looks yummy!
These little pies look brilliant, just when I need to loose a few lbs before going for knee replacement surgery and I am suppose to be loosing weight.. maybe I could just skip dinner and have dessert?
Apples have tons of vitamins. Go for it.
I have some small metal pie pans that we enjoy so much. Usually I have enough filling and crust left after making a regular size pie to make a “little pie” just for my husband. His mother always did that and it makes him so happy. We’ve had apples on our trees since the first of June so we have apple cake, apple pie, pie mix, sliced apples, apple dumplings, etc. in the freezer. Enjoy your yummy pies!
Who needs crust….I eat that stuff right out of the jar….Its so good.
I would like the recipe for canning the pie filling if you have one.
Thanks,
Sarah
Those little pies look wonderful. I’m going to try it. I always put tin foil under anything I bake in the oven that might drip – saves scrubbing the pan. I’ll be right over for one of your little pies! Wow, couldn’t come at a better time!
Canning pie filling in those small jars is a great idea Judy!!! To have pie without the temptation of the whole thing sitting there is great. I’d have to do a few quart jars though for when we have company or to take pies to potluck dinners.
I would also like to see the canning recipe for pie filling– I can’t figure out if the apples cook before you can them (and then get too soft when you bake the little pies) or they go in mostly raw and cook during baking.
For this post alone, you rock! (not that you don’t for others)
Those look yummy! I have been making apple tarts with a single crust. Just not putting the filling to the edge and folding the crust back toward the center. Maybe I will try little ones this way. Is there a canning reason you like the short squatty jars better? Hugs, Gwen
Blue Bell Ice Cream – “We eat all we can and sell the rest”. I love their commercials.
Your mini custard cup apple pies are ingenious and look so delicious! I see elastic waist pants in my near future!
Great idea. Hubby and I just eat and eat till it’s all gone and we can’t move anymore :> I have alot of apples and would love to make apple pie filling and applesauce. I’d love to see the recipes too.
Only thing that would make that better is some sharp cheddar cheese melted on top. Swoon.
This sounds so good and easy. How about a recipe for the filling part of the pie? How long do you can it, water bath or pressure. Details,details, please. You have my curosity up for sure and I have lots of apples here in Alabama. Wish you were closer I”d give you some. Thanks for your blog, I read it everyday.
Oh my Gosh…..girls you are making me so hungry!
I would love your recipe for the pie filling also…. when you don’t have anything else to do! hahaha Thank you so much for your entertaining and informative blog! I love reading it!
Oh YUM!! Maybe someday I’ll actually be able to eat pie! You have the best ideas Judy!