Help with the Pie in the Jar

[Donna]

I'm new to this group and would like to ask a few questions.  First and foremost I'm not a good baker, or a good cook for that matter. lol

I'd like to attempt making some of these pies in a jar for a group of deployed sailors.  We're having a packing party Nov 1st and these pies will ship around Nov 15-20th.  They should reach the ship before Christmas.  

1)  When do you suggest I get these ready for the packing party date of Nov 1st.

2) How long do they stay good for?

Thank you for your help.

Donna

[AngiePNMx2]

I don't know if they will last that long with out getting mushy.  It would more than likely be over a month before they would get them.

The day before the packing party is when I would make them if you still want to try this.

[gabrielsmomma]

I wonder if Donna would have better luck with the "Cakes in a Jar"?  I've heard from several folks who have sent Cakes in a Jar to the sandbox with much success!  ~~ gabrielsmomma

[gabrielsmomma]

HI Donna...  I found this on Military Wives Club site...recipe's tab...  There was also a site called Military SOS that had a lot of information regarding various pie's in a jar.  Good luck!  ~~ gabrielsmomma

pie in a jar

Step One: Get the right ‘wide mouth jars’Making pie in a jar is simple with the right canning jars. If you don’t want to have pie on your face, then skip the super cutie narrow-necked jelly jars and get the still super cute 1/2 pint wide mouth canning jars. You’ll thank me when it’s time to line the jar with dough and when it’s time to plate your pie. Besides, the wide mouth jars make it easier to label for a gift, or eat out of with a fork

Step Two: Press in your pie doughI will not lie to you. Filling these little mason jars with pie dough is not easy. When I had the patience I rolled out a little doily-shaped crust, fit it into the bottom of the jar, and then pressed it in to form the perfect (cough) crust. I also found that taking dough pieces and pressing them into the jar worked well too.


Step Three: Add some pie fillingAre you hankering for some apple pie or do you crave a nice sweet cherry pie? The choice is yours. I have a simple pie filling recipe (below), but I must be honest with you again — I used canned cherry pie filling for the pies in this post
Simple Pie Filling Recipe:

• 4 1/2 cups cherries, berries, or diced fruit
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, divide between the pies
• spices: nutmeg, cinnamon, vanilla, or to taste

Jarring Revelations:

• Only fill the jars to the 3/4 mark. Filling to the brim will make it tricky to top and crimp your pie. Also, the pie might bubble and boil over if over-filled. It happens.
• Add a little flour to the mixture if your fruit is super juicy.
• Top your filling with a little pat of butter. Yum.

Step Four: Create a pretty pie topI hope you kept your mason jar lids handy because the inner ring makes the perfect pie top cutter. Just use a knife to trace the inner ring circle and voila — instant pie top.personalize your pie top by using a small cookie cutter to create a little vent. Once you’ve placed the pie top into the pie jar (it’s tricky I know), go ahead and carefully crimp the pie crust bottom over the top. Put the lids and rings on each jar until you’re ready to bake.

Step Five: Freeze your pies (optional)If you have cold feet or you’re not ready to bake your pies today, then go ahead and freeze them until needed. I keep a few jarred pies in deep freeze in case I need a quick gift, or for when company comes over. Ok, Ok, sometimes I just like a little tiny tart treat too

unforeseen bonus to making pie in a jar is the mason jars protect the pies in the freezer. No more dented pies! Also, the jars make it super simple to stack many pies without ruining the tender crusts — so you can optimize your freezer space and save the room for stocking up on grocery sale items.
One little trick for dealing with slippery mason jars is to wrap each pie jar with a little tin foil to get a better grip. I dropped one the other day and made a little mess. My dog was happy though.

Step Six: Get BakedIt’s time to get bubbly, tarty, flaky, and tasty. Start by removing the lids and rings from each jar (on a cookie sheet) to prevent slipping. Sliding hot jars filled with boiling pie are not safe. Just a safety warning. 

Step Seven: Serve or DecorateRemoving the pie from it’s jar can be a tricky situation. I’ve had some good luck by sliding a knife around the inside of the jar and using gravity to remove the treat inside. Eating the pie while it’s still inside the jar is easier, and lots of fun at picnics and when company drops by. For some reason my guests have loved being treated to a single serving pie. It’s a novelty. It’s fun.


If you’re gifting the pie, decorate the lids with pretty paper, jar labels, or add a little bit of ribbon for style. A decorated pie in a jar goes over very well at bake sales and fund raisers — so putting in a little creative decorative effort can make you some money too.

I got this recipe from http://www.squawkfox.com  

[gabrielsmomma]

I wonder if you would have better luck with the "Cakes in a Jar"?  I've heard from several folks who have sent Cakes in a Jar to the sandbox with much success!  ~~ gabrielsmomma

[Marcy ~ Corpsman Mom]

I love making apple pie in a jar, and the high acidity of apple filling is recommended for combatting bacteria growth.  I've found some reading that is good to be aware of about cake-in-a-jar that recommends AGAINST them.  http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgi...

"...homemade breads or cakes in a jar are not safe and should not be mailed to service members. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of bacteria, like Clostridium botulinum,if present inside the closed jar. These products are also not recommended for canning. In fact, most of these products are not really 'canned.' The directions call for baking in the jar and then closing with a canning lid without processing in any way. When these products are made commercially, additives, preservatives and processing controls not available for home recipes are used. Manufacturers of canning jars also do not endorse baking in their jars, and glass jars are not recommended for mailing."

Also this - http://nchfp.uga.edu/publications/uga/uga_can_breads.pdf

[Donna]

Thank you very much ladies for the directions.