Mini Peach Pies in a Jar — cute, personal-sized pies with an easy filling you make from fruit cups!
My niece, Courtney, adores little things. She loves little forks and little spoons, mini erasers, and tiny kittens. Just about anything that is smaller than “normal” size. Food in miniature is especially cute…and tasty too.
When she heard that I was making mini pies in a jar, she asked “how mini are they?” I told her to peek in the oven and she would see, and she squealed “OH! They are cute!” Today’s little treat is in honor of her love of little things and the delight that it brings to her. It’s the little things that count, right?
I realize that pumpkins and apples are on everyone’s minds these Autumn days, but you won’t find any of that here today. I’ve made peach pies. In a mini jar. And it’s super simple too because I didn’t use your typical pie ingredients – I got creative with fruit cups. Yes, fruit cups! Del Monte Peaches with Cinnamon and Brown Sugar Fruit Cups to be exact. They are brand new and when I heard of them with all their cinnamon and brown sugar goodness, I instantly thought of pie. I wasn’t sure how I would use them in a pie, but yes, I thought of pie.
I’m going to show you how you can take these yummy Del Monte Peaches with Cinnamon and Brown Sugar Fruit Cups fruit cups and turn them into your own mini peach pies in a jar.
The first step is to make pie crust. Or you can buy pie crust in the refrigerated section of your grocery store. Whatever works for you. You can use any recipe that you like. In my case, I made a quick pie crust in my food processor. The full recipe is at the end of this post, but it basically consists of pulsing together 1 1/3 cups of all purpose flour, 1 stick of very cold unsalted butter, and 1/2 teaspoon salt. When you have a coarse meal, you add the 1/2 cup ice water. Shape into portions, wrap, and refrigerate for 1 hour.
Next, grab your Del Monte Diced Peaches with Cinnamon and Brown Sugar. Each fruit cup you make will make 1 mini pie in a jar. So, 1 package will make 4 servings. There is a possibility you could get 5 pies out of one four pack, but that depends on how full you fill them. The pie crust recipe I have provided at the end is enough crust for 4-6 mini pies in a jar.
You are going to open all of the containers in this package and drain the syrup from the peaches. You can drain directly into a small saucepan, but to make it easier to see the process, I drained it into a bowl.
Whisk in 1 tablespoon of cornstarch to the syrup. Work that cornstarch into the syrup so that there is no lumps.
If you drained your syrup into a bowl like I did (rather than a saucepan), pour the syrup with cornstarch into a saucepan. If you drained into a saucepan from the start, you’re one step ahead! Heat over medium heat, stirring constantly and you will see the mixture starting to thicken. Once you have a nice thick mixture, remove from the heat. It doesn’t take too long for this to happen – 5 minutes or less.
Now you need your canning jars. I used Kerr 4 oz canning jars like in the photo below.
Remove one of your portions of pie crust from your refrigerator and roll it out on a lightly floured surface. Using the metal ring from one of your 4oz canning jar, press down to “cut” the perfect size you will need for your top crust. With the remainder of the dough, press it into the canning jar. I found it best to work with small sections to avoid air pockets. I would take a piece, press it in the bottom and then continue adding pieces of dough until the entire inside was covered with pie crust dough.
After the inside of the jar is covered completely and evenly with dough, spoon your peach pie filling into it.
Place your round top dough onto the pie, press the edges in slightly so they will make contact with the dough on the inside of the jar. Using a fork, press the tines around the edges to seal it. Using a sharp knife, add vent holes.
From here, you can place the lids on and place the pies in the freezer for future enjoyment or you can bake them right away.
If you’d like to enjoy right now, place the jars on a baking sheet and bake them at 375 degrees F for about 45-50 minutes or until the crust is a nice golden brown.
If you freeze them and later want to bake them, you can do that too. When ready to bake, remove them from the freezer and remove the lids. Place them on a baking sheet and put them in a cold oven. Heat oven to 375 degrees F and bake for 55 minutes or until crust is a nice golden brown.
If you are giving the mini pies in a jar as a gift to someone after you bake them, you may want to fancy up the jars a bit. You can tie on ribbons, add fabric (screw the metal ring right over the top of the fabric), make a tag with scrapbook supplies, or add traditional jam jar labels.
You can give them away frozen too, if you prefer. This option is good for when you might be providing a meals for someone in need. Just be sure to give them instructions for baking , including the most important part of putting them into a cold oven.
See how easy that was? I love how cute and fun these are! Courtney and the rest of the kids think this is “so cool” too.
I’ve put together a slideshow of more photos – everything involving my shopping trips for buying the ingredients to making them. You can view that here: Mini Peach Pies in a Jar StoryPrint
Mini Peach Pies in a Jar
- Yield: Filling is enough for 4-5 mini pies in a jar (4 oz). Dough recipe is enough for 4-6 mini pies in a jar (4oz jars)
- 1 package Del Monte Diced Peaches with Cinnamon and Brown Sugar (4 pack)
- 1 tablespoon cornstarch
- 4 canning jars (4 oz)
- Basic Pie Crust (recipe below), your favorite pie crust, or refrigerated pie crust
Basic Pie Crust
- 1 1/3 cups all-purpose flour
- 1 stick very cold unsalted butter, cubed
- 1/2 teaspoon salt
- 3–6 tablespons ice water
- Make pie crust: Using the metal blade on your food processor, pulse together the flour, butter, and salt until mixture is like course meal, about 8 seconds. Add ice water 1 tablespoon at a time and pulse until begins to clump together, but does not form ball. Divide dough and any little pieces into 4 equal parts. Wrap each portion in plastic wrap, flattening it into a flat disk. Refrigerate dough for 1 hour. (Adapted from Cusinart Recipe Booklet)
- Open all 4 containers of diced peaches. Drain syrup from peaches into a saucepan. Set aside peaches. Whisk cornstarch into syrup until no lumps remain. Heat mixture over medium heat until mixture is thick (5 minutes or less). Remove from heat. Stir reserved diced peaches into thickened mixture.
- Roll out one portion of pie crust. Using metal ring from one of the canning jars, press into rolled crust to create a top crust. Using remaining dough, press into canning jar so entire inside is covered completely and evenly with pie crust dough. Fill with peach filling. Lay round top crust on top of jar/filling. Press edges down slightly so they make contact with dough on the inside of the jar. Using the tines of a fork, press down around edges to seal top crust dough with the dough on the inside of the jar. Create small vent marks in middle of top crust dough with a sharp knife.
- To freeze: Place lids and metal ring on securely and place in freezer. When ready to bake, remove from freezer and remove lid/ring. Place on a baking sheet and place in a cold oven. Heat to 375 degrees F and bake for 55 minutes or until crust is browned and pie filling is hot and bubbly.
- To bake after assembling (not frozen): Place jars without lid/ring on a baking sheet and place in a cold oven. Heat to 375 degrees F and bake for 45 minutes or until crust is browned and pie filling is hot and bubbly.
This #DelMonte shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias All opinions, as always, are 100% my own.