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!)
