Mini Pies for Skinny Thighs

We take pies very seriously at my house. My family also takes exercising very seriously. I'm not on board of that train yet. Maybe it will come with age (but probably not). For now, however, I've found the solution for indulging in pie and not feeling too guilty: Mini Pies.

These bite-sized pies are baked into 4 oz mason jars, so you get a sweet treat without having to bake an entire pie. Below I've given instructions for mini apple and  mini blueberry pies, but you can make these with basically any filling you'd like.

Supplies:

4 oz glass canning jars (which can be purchased here , or at a craft store)

             

Ingredients:

Pre-made pie crust (I used Pillsbury Pie Crusts)

Makes 2 Mini Apple Pies:

1 Cup peeled and chopped apples (I used Gala, but any kind will work)

2 Tablespoons sugar

A pinch ground nutmeg

A pinch of salt

1/8 Teaspoon cinnamon

1/2 Teaspoon lemon juice

Makes 6 Mini Blueberry Pies:

3/8 Cup sugar

2 Tablespoons brown sugar

1/4 Cup all-purpose flour

1/4 Teaspoon ground cinnamon

1/8 Teaspoon allspice

2 1/2 Cups fresh blueberries

1/2 Tablespoon lemon juice

1/2 Tablespoon melted butter

         

Instructions

Preheat the oven to 375 degrees.

Unroll the pie dough, and use the top of the jar as a cookie cutter to cut circles that will becoming the topping of the pie.

                  

Use the remaining dough to line the jars all the way to the top. You can just random stick pieces of dough right onto the walls of the jar.

After your jars are lined, you simply mix together your fillings.

For the apple pies, mix together the apples, sugar, nutmeg, salt, cinnamon and lemon juice in a medium bowl.

                 

                       

Scoop the filling into the jars. You'll use about 1/2 cup per jar.

For the blueberry pies, mix together the sugar, brown sugar, flour, cinnamon, allspice, blueberries, lemon juice and melted butter.

             

           

Stir the bluebabies around until they're fully coated with sugar, spice and everything carbs, then scoop them into the jars, too.

Finally, top your pies with the dough you've already cut out. This is the most fun part, and you can be as creative as you want– just make sure the lid of your pie has at least one slit in it for steam to escape while the pie bakes.

   

Weave strips of dough in and out for a lattice pattern, or use a fork to create designs on the pie's edges.

Pop the jars into the oven for about 30 minutes. The pies will be golden brown on top and the insides will be bubbly when they're ready.

Then dig in!

Obviously you'll want to eat these all in one sitting, but because they're in jars, you can twist the lid on and stick them in the fridge for later (if you have more self control than me). Also, you can make the pies in advance and store them in the freezer. Just pull them out and bake them fresh when you get a craving for home-cooked pie.

These can also be cute holiday gifts for friends and family; they're so simple but impressive.

 In the words of my dad, "this is actually way better than I thought it would be!" I think that's a ringing endorsement because he finished his off and is already requesting one for  tonight.