Tuesday, September 27, 2011

GF Dairy Free Pies in a Jar and Scrumptious Halloween Toaster Pastries

      I saw this idea the other day and just had to try it--- portable pies!  They are adorable and would make great bake sale items or fall gifts.   I made these and packed them for my boys who were off for a Scouting campout.





   I made these with my favorite sweet pie crust by Nichole Hunn and filled with my Caramel Apple Pie Filling.  With my Ball Elite wide mouth half pint jars, I was ready to make my personalized pies.

     I lightly sprayed my jars, just to prevent sticking.  I rolled out my crust and tried to gently fold the crust into the jar.  It didn't quite work.  It tore in a few places, but I just squished it in and pressed it back together once it was in the jar.
    Fill the the crust with your favorite filling.  Leave head room, about a 1/2-inch to 1-inch.
    Roll out the top pie crust.  I cut this one out with the lid of the jar.  Again, this won't fit perfectly.  Prick the pie crust with a fork or use a tiny cookie cutter.  Press the dough as best you can to the bottom crust.  I pressed more to the side of the jar than meeting the other pie crust.

The pie filling oozed out more when you used a shape.
I baked my pies at 350 degrees for 20 minutes.  However, I think I should have cooked them more like 30 minutes.  Whatever you choose, make sure that your pie crust is browned to your liking.  

Notes:
*Be sure you don't bake them with the lids on.  
*If you have a Silpat mat that will fit in a baking sheet,  place the jars on the mat.  It will prevent the jars from sliding around when you put them in or take them out of the oven.  .  
   * I haven't tried freezing these, but apparently with the gluten free version you can.  
I will be trying that with my apple pie filling.  I think blueberry would work well frozen too.


What  To Do With Extra Crust?

If you happen to have extra pie dough, you can always make scrumptious toaster pastries for Halloween.  These were heavenly.  Next time I have to dedicate all of my pie crust to these. 


With your extra pie crust cut out your shapes.  
Make your filling:  
Dairy-free cream cheese, powdered sugar, and strawberry jam.  Mix up to your taste. 
 (I used about 1/4 cup of cream cheese, one tablespoon of strawberry jelly and added powdered sugar until it meet my sweet tooth's approval.)
  It should be slightly thick.

Cut out and place on your top crust;  press it together with your fingers.  

Bake at 350 degrees for about 15 minutes or until they start to brown lightly around the edges. 

Make frosting:
Use can use the basic confectioner's and milk frosting with a dash of vanilla extract.  Or you can use some of the cream cheese filling, thinned down a little with dairy free milk.

Frost and add sprinkles!
With Nicole's Sweet Crust these pastries are phenomenal!  
I hate toaster pastries and I gobbled these up!  

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