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Peach Pies in a Jar

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by: TBSP Susan
Updated Apr 22, 2021
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These adorable peach pies baked in a jar are not only super cute, but they're super easy to make with Pillsbury™ Pie Crust.

More About This Recipe

  • The first time I made peach pie, I forgot the sugar. I served each slice with a dollop of whipped cream, and they looked positively Martha. I was pretty sure I was about to receive a standing ovation. My dad took the first bite and his face wrinkled up like he had eaten a lemon. I forked into my pie slice and gasped for my glass of water. Ack! Sour! Note to self: Next time, test the fruit and use a little sugar! It's been a few years now, and I'm no longer that virgin peach-pie baker I was back then. These days, I use recipes -- but I still love to experiment!. This recipe I modified from blog.babble.com [INSERT LINK: http://blogs.babble.com/family-kitchen/2011/07/19/lattice-top-peach-pies-in-a-jar/] is pretty much fool proof -- and even easier with refrigerated Pillsbury™ Pie Crusts. Who wouldn't love to have a mini peach pie in a jar for dessert? Awesome fun!
  • Even better: Serve with whipped cream, peach syrup, mashed berries, or vanilla bean or cinnamon ice cream. The canning-jar covers can be used to transport these pies to a picnic or potluck!
  • Peaches bridge the gap between summer and fall. And when peach season finally fades, use frozen peaches to get that awesome taste year 'round! Here are some great peach recipes to try!

Peach Pies in a Jar

  • Prep Time 30 min
  • Total 1 hr 5 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 4 large, ripe (but not mushy) peaches, peeled, pitted and sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg (optional)
  • 1 tablespoon cornstarch (or ground instant tapioca)
  • Sugar for top of pies (turbinado, or raw sugar, works well for this)
  • Toppings as desired
  • 4 (4 oz) wide-mouth canning jars
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Preheat oven to 400° F. Allow pie crusts to sit at room temperature 10 minutes before using. Meanwhile, clean and dry the jars. Unroll the first crust on a cutting board and cut into quarters. Fit one quarter into each of the jars, pressing crust to fit up sides and along bottom of each jar.
  • Step 
    2
    In a large bowl, combine peach slices, sugar, lemon juice, salt, vanilla, cornstarch and nutmeg (optional). Let sit 5 to 10 minutes until peaches are juicy.
  • Step 
    3
    Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
  • Step 
    4
    Using your fingers, place peach slices into the jars, layering to fit as many as possible in each. Spoon a Tbsp of the liquid from the bowl over the peaches in each jar.
  • Step 
    5
    Using the lattice pie crust technique (weaving basket-style), add strips to top of pies. Gently wet the strips and sprinkle with sugar.
  • Step 
    6
    Place jar-pies on a baking sheet and place in preheated 400° F oven. Bake for 20 minutes, then reduce heat to 350° F and bake and additional 10 to 15 minutes. Remove pies to a cooling rack and cool completely before serving.

Nutrition

550 Calories
24g Total Fat
3g Protein
79g Total Carbohydrate
27g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
220
Total Fat
24g
38%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
670mg
28%
Potassium
340mg
10%
Total Carbohydrate
79g
26%
Dietary Fiber
2g
11%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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