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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
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Make With
Pillsbury Pie Crust
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-
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.
-
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.
-
Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips.
-
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.
-
Using the lattice pie crust technique (weaving basket-style), add strips to top of pies. Gently wet the strips and sprinkle with sugar.
-
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.
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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
- 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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Expert Tips
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var configuration = {"title":"Peach Pies in a Jar","introduction":"These adorable peach pies baked in a jar are not only super cute, but they\u0027re super easy to make with Pillsbury™ Pie Crust.","servingSize":"1 Serving","image":{"small":{"media":"(min-width: 0px)","src":"https://images-gmi-pmc.edge-generalmills.com/564bdf4f-c093-4603-b31d-9e89b3a3caa3.jpg"},"medium":{"media":"(min-width: 500px)","src":"https://images-gmi-pmc.edge-generalmills.com/2c1fa76b-1676-43ca-a0fc-0291afbe2eb5.jpg"},"large":{"media":"(min-width: 767px)","src":"https://images-gmi-pmc.edge-generalmills.com/2c1fa76b-1676-43ca-a0fc-0291afbe2eb5.jpg"},"alt":"Peach Pies in a Jar"},"contributor":{"label":"by:","name":"TBSP Susan","displayDate":{"label":"Updated","date":"Apr 22, 2021"}},"ingredientGroups":[{"ingredients":[{"quantity":"1","description":"box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)"},{"quantity":"4","description":"large, ripe (but not mushy) peaches, peeled, pitted and sliced"},{"quantity":"1/4","description":"cup sugar"},{"quantity":"1","description":"tablespoon lemon juice"},{"quantity":"1/4","description":"teaspoon salt"},{"quantity":"1/2","description":"teaspoon vanilla"},{"quantity":"1/4","description":"teaspoon nutmeg (optional)"},{"quantity":"1","description":"tablespoon cornstarch (or ground instant tapioca)"},{"quantity":"","description":"Sugar for top of pies (turbinado, or raw sugar, works well for this)"},{"quantity":"","description":"Toppings as desired"},{"quantity":"4","description":"(4 oz) wide-mouth canning jars"}]}],"steps":[{"description":"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.","stepShotImageUrl":"//images-gmi-pmc.edge-generalmills.com/c5fd5e07-7b3f-4f4b-bbd0-8743bcf36332.jpg"},{"description":"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."},{"description":"Meanwhile, cut 4 circles from the second crust, each approximately the same size as the mouth of the jars. Cut each circle into strips."},{"description":"Using your fingers, place peach slices into the jars, layering to fit as many as possible in each. 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Remove pies to a cooling rack and cool completely before serving.\r\n","stepShotImageUrl":"//images-gmi-pmc.edge-generalmills.com/21c949e4-9f11-4a78-90dd-a464018061a4.jpg"}],"tips":[{"title":"","description":"Whipped cream dusted with nutmeg or cinnamon, cinnamon ice cream, vanilla bean ice cream, peach syrup, or mashed berries.","category":"Presentation/Garnish"},{"title":"","description":"The canning-jar covers can be used to transport these pies to a picnic or potluck!","category":"Recipe/Ingredient Facts"},{"title":"","description":"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.\n\nMy 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!\n\nNote to self: Next time, test the fruit and use a little sugar!\n\nIt\u0027s been a few years now, and I\u0027m 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\u0027t love to have a mini peach pie in a jar for dessert? Awesome fun!","category":"Editorial"},{"title":"Serving Suggestions","description":"Even better: Serve with whipped cream, peach syrup, mashed berries, or vanilla bean or cinnamon ice cream. \r\n\r\nThe canning-jar covers can be used to transport these pies to a picnic or potluck!","category":"Editorial"},{"title":"More Peach Recipes","description":"Peaches bridge the gap between summer and fall. And when peach season finally fades, use frozen peaches to get that awesome taste year \u0027round! Here are some great \u003ca href=\u0022http://www.tablespoon.com/search?term=peach\u0026termDataSource=d6fb75f5-d19a-49cd-9ba0-c10a6e45afb2\u0022 target=\u0022_blank\u0022\u003epeach recipes\u003c/a\u003e to try!","category":"Editorial"}],"kitchenTips":[{"title":"","description":"Whipped cream dusted with nutmeg or cinnamon, cinnamon ice cream, vanilla bean ice cream, peach syrup, or mashed berries.","category":"Presentation/Garnish"},{"title":"","description":"The canning-jar covers can be used to transport these pies to a picnic or potluck!","category":"Recipe/Ingredient Facts"}],"additionalContent":[],"faq":[],"tipCategories":[{"categoryName":"Editorial","heading":"More About This Recipe","cssClass":"recipePartStory","expandOnInit":false,"expandText":"More +","collapseText":"Less -","expandEventName":"","collapseEventName":"","image":"","tips":[{"title":"","description":"The first time I made peach pie, I forgot the sugar. 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